Caramel Apple Coffee Cake

I love it when I can make a cake in one pan, no frosting required. This cake is great as an after dinner dessert or will make a nice addition to your Easter brunch table. You can make your own caramel(directions below) but if your short on time or just feeling lazy, pick up a bottle of caramel topping in the ice-cream aisle and use that instead. It will taste just as delicious.


Yields 10-12 servings

1 1/2 cup flour
2 teaspoons of baking powder
1/2 tsp ground nutmeg
1 stick softened butter
1/2 cup unrefined sugar
2 extra large eggs
3/4 cup buttermilk
2 teaspoons of vanilla extract
3 granny smith apples, peeled and sliced thin
1/4 - 1/3 cup caramel sauce

Strudel topping

1 cup flour
1/2 cup chopped walnuts, you can also use pecans
1 stick softened butter
1/2 cup sugar
2 teaspoons cinnamon
1/2 tsp ground nutmeg

Preheat oven to 350 F. Grease and flour a 9 inch spring form pan.In a bowl with an electric mixer mix butter and sugar. Add the buttermilk, vanilla and eggs. Add the flour, baking powder, nutmeg and combine. Pour thick batter onto the prepared baking pan. Place apples down into the batter like in the picture.In another bowl combing strudel topping and place over the apples. Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean. 
Cool cake in pan.
Remove cake and pour caramel sauce over the cake and serve.

Caramel Sauce

1/2 cup granulated sugar
4 tbsp water
1/2 cup heavy cream
3 tsp vanilla

Place the granulated sugar and water in a small sauce pot and stir to combine. Bring the mixture to a boil over medium/high heat. Do Not Stir. When you notice sugar mixture beginning to brown, swirl the mixture and continue to cook until all is a dark brown color. Turn off the heat and slowly add the cream and vanilla. Whisk to combine and let the caramel cool.