Caramel Apple Coffee Cake is a simple but delicious twist on coffee cake, made with fresh apples and brown sugar and cinnamon topping.
I am all about the caramel apples during the fall and there’s no better way to enjoy that flavor combination than in this amazing coffee cake. A slice of this caramel apple coffee cake is perfect with a cup of coffee or tea.
I love coffee cake. Especially during the fall and winter seasons when we have more gatherings in our home. In addition, I love taking a coffee cake to family and friends. It is one of those treats that everyone loves and yet, isn’t expected.
I really am obsessing over this caramel apple coffee cake and have now claimed it as my favorite. My daughter Jersey, claims the pumpkin spice one is the best while my husband Jake said the classic can’t be beaten. Doesn’t matter – coffee cake is easy to make and we can rotate through all of our favorites this fall, baking up one every Sunday.
Easy Apple Coffee Cake
This twist with caramel and apples is just a fall classic. It’s full of apple flavor from applesauce in the batter and the caramel apple topping.
For this recipe, I like to cook the apples first so they are nice and soft. They are combined with caramel all of which can be made ahead.
Then I used a spice cake mix which added a ton of fall flavors. It’s my favorite secret ingredient that makes the cake a breeze to make.
- Chopped apples
- Brown sugar
- Boxed spice cake mix – I prefer Duncan Hines
- Canola or vegetable oil
- Apple sauce
- Instant vanilla pudding
- Brown sugar
Place the apples, butter, brown sugar, and cinnamon in a saucepan and cook on medium-high heat until a caramel sauce forms and the apples soften. Set aside to cool completely.
Preheat oven to 350°F. Grease a 9×13″ metal pan.
Combine the cake mix, eggs, oil, water, apple sauce, pudding mix, and vanilla in a mixer and mix them for seven minutes (this is key to make the pudding set).
While the batter is mixing make the topping by combining brown sugar and cinnamon in a bowl.
Pour half of the batter into the prepared pan. Sprinkle half of the brown sugar mix over the batter.
Pour the rest of the batter into the pan and then sprinkle the rest of the cinnamon sugar over the top.
Place in oven and bake the cake for 15 to 20 minutes. Open the oven and sprinkle the caramel apples over the coffee cake.
Close the oven and bake the coffee cake for another 15 to 20 minutes or until the cake is set and is pulling away from the edges.
Allow it to cool completely before slicing and serving.
Just a reminder that you are using the dry cake mix – no need to prepare the cake! Just add the dry mix to your batter.
The same for the pudding mix. Add the dry mix and then thoroughly mix the batter. The pudding mix makes the coffee cake really soft and delicious.
I like to swirl the cinnamon sugar into the batter – just run a dinner knife through it. Or, you can just sprinkle on the topping and leave it as is.
Feel free to prepare the caramel apples in advance. You can make them and keep them in the refrigerator for several days before you make the rest of the cake.
I am welcoming fall with open arms and a slice (or two) of this Caramel Apple Coffee Cake. Enjoy friends. XOXO San
More Recipes to Try
If you love coffee cake recipes, be sure to check these out:
Don’t forget to pin this for later to your favorite Pinterest board.
Caramel Apple Coffee Cake
- 1 spice cake mix just the dry mix! I prefer Duncan Hines
- 4 eggs
- 1/2 cup canola or vegetable oil
- 1/2 cup water
- 1/2 cup apple sauce
- ½ cup instant vanilla pudding
- 1 teaspoon vanilla
- 3/4 cup brown sugar
- 1 1/2 teaspoons cinnamon
Caramel Apple Topping
- 2 apples peeled, cored, and chopped into 1/2" pieces
- 1/4 cup butter
- 1/3 cup brown sugar
- sprinkle cinnamon
- Add all the apple topping ingredients to a sauce pan and cook on medium-high heat until a caramel sauce forms and the apples soften. Set aside to cool completely.
- Preheat oven to 350°F. Grease a 9×13 metal pan.
- Mix all the coffee cake ingredients in a mixer for 7 minutes (this is key to make the pudding set). I love to use my Kitchen Aid mixer for this!
- Mix together brown sugar and cinnamon in a bowl.
- Pour half of the batter in the greased 9 x 13 metal pan. Sprinkle ½ of the brown sugar mix over the cake in the pan.
- Pour the remaining batter on and sprinkle with remaining sugar. Do not add apples yet.
- Place in oven and bake 15-20 minutes. Open oven and gently sprinkle the apples over the coffee cake. Close oven and bake for another 15-20 minutes or until the cake is set and is pulling away from the edges.
- Let it completely cool. Then, cut, serve and devour.