Caramel-Apple Coffeecake
A moist, flavorful coffeecake with caramelized apple chunks and a crunchy oat topping, perfect for breakfast or dessert, appealing to those who love sweet, fruity baked goods.
Ingredients
- 2 cups all-purpose flour ⓘ
- 1/4 cup granulated sugar ⓘ
- 2 teaspoons baking powder ⓘ
- 1/4 teaspoon salt ⓘ
- 3/4 cup butter or margarine ⓘ
- 1/3 cup old-fashioned rolled oats ⓘ
- 1/3 cup milk ⓘ
- 1 large egg ⓘ
- 1 medium apple (Cortland, Idared, or Jonathan), peeled, cored, and chopped ⓘ
- 3/4 cup light brown sugar ⓘ
Instructions
- Preheat oven to 350°F.
- Grease and flour an 8-inch square baking pan.
- In a large bowl, combine the flour, granulated sugar, baking powder, and salt.
- Cut in 1 1/2 sticks (3/4 cup) of butter or margarine using a pastry blender or two knives until the mixture resembles coarse crumbs.
- Stir in milk and the beaten egg with a fork, mixing lightly until the mixture just clings together and forms a soft dough.
- Fold in the chopped apple.
- Sprinkle the brown sugar evenly over the batter.
- Sprinkle the rolled oats on top.
- Bake in the preheated oven for about 40 minutes or until golden brown.
Tips & Substitutions
For a deeper flavor, consider adding a teaspoon of cinnamon or nutmeg to the dry ingredients. If you don't have old-fashioned rolled oats, quick oats can be used as a substitute, though the texture may differ slightly. For a dairy-free version, swap out the butter for a plant-based alternative and use almond or soy milk instead. This recipe is reminiscent of American recipes that highlight seasonal fruits.
Serving Suggestions
This Caramel-Apple Coffeecake is delightful served warm with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For a cozy breakfast option, pair it with a cup of hot coffee or homemade eggnog. It also makes a great addition to brunch spreads, alongside Andrea's Pancakes or a fresh fruit platter.
Storage & Reheating
Once cooled, store any leftover coffeecake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to 2 months. To reheat, simply thaw at room temperature and warm in the oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Caramel-Apple Coffeecake contains roughly 309 calories, with 3g protein, 41g carbohydrates, and 15g fat. It is an excellent source of vitamin C (28% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1149mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of apple in this recipe?
Absolutely! While Cortland, Idared, and Jonathan apples are great choices, you can also use Granny Smith for a tart contrast or Fuji apples for added sweetness. Just make sure to peel and core them before chopping.
What can I do if my batter is too dry?
If your batter seems too dry, try adding a tablespoon of milk at a time until it reaches a soft, cohesive dough. It's important not to overmix, as this can affect the final texture of the coffeecake.
Can I make this coffeecake ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. Just allow it to come to room temperature before baking. This is a great way to save time if you're serving it for a special occasion or brunch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).