CARAMEL APPLE COFFEE CAKE
2 Tbsp. butter
3c peeled and sliced Granny Smith apples (about 3 large)
Streusel topping (recipe follows)
Caramel sauce (recipe follows)
½ c butter, softened
2 large eggs
2c all-purpose flour
2 tsp. baking powder
½ tsp. salt
2/3 c milk
2 tsp. pure vanilla extract
Preheat oven to 350 degrees. Spray a 9”springform pan with non-stick spray and coat with a little sugar, set aside. Melt 2 Tbsp. butter jin a large skillet over medium-high heat; add apples; sauté 5 minutes or until softened. Remove from heat; cool completely (about 30 minutes). Prepare streusel topping and caramel sauce. Reserve ½ c caramel sauce for another use.
Beat butter at medium speed with an electric mixer until creamy; gradually7 add sugar, beating well. Add eggs, one at a time, beating until blended after each addition. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition, stir in vanilla. Pour batter into prepared 9” pan top with apples. Dreizzle with ½ cup caramel sauce; sprinkle with streusel topping.
Bake at 350 degrees for 45 minutes. Cover loosely with aluminum foil to prevent excessive browning; bake 25-30 minutes; remove sides of pan. Cool completely on a wire rack. Drizzle with ½ c caramel sauce.
1 ½ c all-purpose flour
1c chopped pecans
½ c melted butter
½ c firmly packed light brown sugar
¼ c granulated sugar
1 ½ tsp. ground cinnamon
¼ tsp. salt
Stir together until blended. Let stand 30 minutes or until firm enough to crumble into small pieces.
1c firmly packed light brown sugar
½ c butter
¼ c whipping cream
¼ c honey
Bring all ingredients to a boil in a medium saucepan over medium-high heat; stirring constantly. Boil stirring constantly, 2 minutes. Remove from heat and cool 15 minutes before serving. Store in an airtight container in refrigerator up to 1 week. To reheat microwave on high 10-15 seconds or just until warm; stir until smooth. Makes about 1 ½ cups.
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