Categories: Sweetbreads-coffeecake
Ingredients
- 2 Tbsp. butter
- 3 cups peeled and sliced Granny Smith apples
- (about 3 large)
- Streusel Topping:
- 1 1/2 cups all-purpose flour
- 1/2 cup melted butter
- 1/2 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 1 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- Caramel Sauce (recipe)
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. slat
- 2/3 cup milk
- 2 tsp. vanilla extract
Directions
- Preheat oven to 350 degrees. melt 2 Tbsp. butter in a large skillet over medium-high heat; add apples; sauté 5 minutes or until softened. Remove from heat, cool completely (about 30 minutes).
- Meanwhile, prepare streusel Topping and Caramel Sauce. Reserve 1/2 cup Caramel Sauce for another use.
- Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Ad eggs,, 1 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 a greased and floured shiny 9-inch springform pan; top with apples. Drizzle with 1/2 cup Caramel Sauce; sprinkle with Streusel Topping.
- Baking at 350 degrees for 45 minutes. Cover loosely with aluminum foil to prevent excessive browning; bake 25 to 30 minutes or until center is set. (A wooden pick will not come out clean.) Cool in pan on a wire rack 30 minutes; remove sides of pan. Cool completely on wire rack (about 1 1/2 hours). Drizzle with 1/2 cup Caramel Sauce.
-
Streusel Topping:
- Stir together all ingredients until blended. Let stand 30 minutes r until firm enough to crumble into small pieces.