Apple And Caramel Coffee Cake
Who said you can't have cake?
As long as you don't eat a huge piece all at once, or two or three pieces a day, you should be all right!! A little goes a long way...trust me :-)
For me, indulging is part of life. One way or another we should be able to indulge once in a while right? For me, this cake is it. Granted, this is not something that I will have on a regular basis, neither have tons of it all at once, but just a little piece... and I am good to go.
I got the cake batter recipe from my wild berry danish cheesecake I made a while back and my cinnamon caramel sauce recipe as well. I have had it stored in the fridge for a few months, and still it is good, or so I hope :-)
When is fall starting? I think in about or week or so right? Fall is one of my favorite seasons, and this cake is my introduction to it. I am going to make many more apple desserts, or so I hope, but until then, here you have this sweet awesome cake.
Enjoy!!
Place the batter, which would be rather thick, in the prepared pan followed by the sliced apples. They don't have to be placed perfectly.
After placing the apples, follow by placing the strudel topping over them and bake the cake for about 50-60 minutes at 350F. The right picture is the cake already cooled and ready to be drizzled with the caramel. Next time for me though, no caramel!!
Ingredients Miryam's original recipe
Yields 10-12 servings
1 1/2 cup whole wheat pastry flour
2 teaspoons of baking powder
1/2 cup olive oil
1/3 cup unrefined sugar, you can add more but because of the caramel and strudel topping I think 1/3 cup is plenty
2 eggs, I always use organic
2/3 cups Greek plain yogurt
2 teaspoons of vanilla extract
3 organic apples, sliced thin, any type of apples you prefer really
1/4 - 1/3 cup caramel sauce, I probably used about 1/4 cup
Strudel topping
1 cup whole wheat pastry flour
1/2 cup chopped walnuts, you can also use pecans
1/3 cup coconut oil, you can also use olive oil
1/2 cup unrefined sugar
2 teaspoons cinnamon
Preheat panggangan to 350 F. Grease and flour a 9 inch spring form pan.
In a bowl mix eggs, oil, yogurt, vanilla and sugar. Add the flour and baking powder and combine. Pour thick batter onto the prepared baking pan. Place apples over 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. I baked my cake for 55.
Cool cake in pan.
Remove cake and pour caramel sauce over the cake and serve.
