Caramel Apple Coffee Cake

Years ago when I was in college, un married, and carefree, I spent 3 months in the Andes Mountains of Peru. I was staying with a missionary family that I didn’t know, helping with their kids and daily chores as they spent time growing relationships with the new native village they just moved to. All that to say, I had quite a bit of time on my hands. We had no tv, no internet, no phone, we were secluded. So, out of boredom I started reading through all her high tea cook books and hand wrote the recipes so I could try them there or try them when I got back home, to the states. This Caramel Apple Coffee Cake is one that I found in a small cookbook compiled by recipes from women at a local church. I enjoy this recipe so much I’ve kept making 25 years later.

For me it’s one I love to make as we head into fall and all the summer recipes get traded for pumpkin spice and apples. I don’t know about you, but ill take apple over pumpkin any day. Call me crazy but there is something so delicious about a tart apple mixed with spice or sweetness.

We have a fantastic, decades old apple tree that we inherited when we moved into this house. Every year it produces a bountiful harvest and we are swimming in apples, so this is my go-to recipe to use some of our homegrown apples to get me in the fall spirit.

---

Caramel Apple Coffee Cake

Serves 12-16 people

Ingredients

• 3 eggs

• 1 ½ cup sugar

• 1 ½ cup oil (avocado or coconut)

• 2 teaspoons vanilla extract

• 3 cups flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 teaspoon cinnamon

• 3 cups chopped peeled green apples

• 1 cups chopped pecans

Topping:

• ½ cup butter

• ¼ cup milk

• 1 cup brown sugar

• Pinch of salt

Directions:

1. Preheat oven to 350 degrees

2. In a large mixing bowl, beat the eggs until foamy. Gradually add sugar. Blend in oil and vanilla.

3. Combine flour, baking soda, salt, cinnamon and add to egg mixture.

4. Stir in apples and pecans

5. Batter will be thick. Pour into a greased Bundt pan and bake for 1 hour and 15 minutes. Until tooth pick comes out clean.

6. Cool for 10-15 minutes before removing from pan onto a serving plate.

Topping Directions:

1. In a small sauce pan on medium high, melt all ingredients together and bring to a full boil.

2. Boil for 3 minutes, stirring constantly.

3. Slowly pour over warm cake.

Note: We opted for a powder sugar glaze in this photo. I have a child who doesn't like caramel. I know, how could this be? But below is the glaze recipe if you want to opt for that instead of the caramel.

Powdered Sugar Glaze:

• 1½ cups powdered sugar

• 3–4 Tablespoons milk

• 1 teaspoon vanilla extract

Mix all the ingredients together, slowly adding the milk, to desired consistency.

---

Originally adapted from Ruth Turner from Marinette, Wisconsin