Apple caramel coffee cake

This is my ultimate favorite Apple caramel coffee cake ever. I have made this cake a gazillion times and it always comes out great.

Apple coffee cake | Eat Good 4 Life

Who said you couldn’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 OK!! A little of this cake goes a long way…trust me. This Apple and caramel coffee cake is a healthified version with way less sugar, better quality flour, and fats. Even still, one piece would be sufficient.

For me, indulging is part of life. One way or another we should be able to indulge once in a while, because enjoying food is what everyone should be able to do, right?

For me, this cake is just insane good. 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 Apple and caramel coffee 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 Apple and caramel coffee 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.


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! I found this to be a rather rich cake with the streusel, caramel and all. A small slice will suffice and next time I make it, I think I will omit the caramel :-)

This is truly and awesome perfect cake for the fall. We loved it and I think you would too!!
Apple coffee cake | Eat Good 4 Life


Apple caramel coffee cake

Miryam's original recipe

Yield: 10-12 servings


  • 1 1/2 cup whole wheat pastry flour
  • 2 teaspoons of aluminum free baking powder
  • 1/2 cup olive oil, or 1/4 apple sauce and 1/4 olive oil
  • 1/3 cup unrefined sugar, or maple syrup
  • 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 cup home made caramel sauce, optional

Streusel topping



Preheat oven to 350 F. Grease and flour a 9 inch spring form pan.

In a mixing 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 streusel 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 minutes. Cool the cake in the pan.

Remove cake and pour caramel sauce over the cake and serve.

Nutrition facts calculate based on the recipe giving 10 servings.

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44 Responses to “Apple caramel coffee cake”

  1. #
    Emily — September 13, 2012 @ 3:06 am

    This coffee cake looks so good! I love anything with streusel on top but that PLUS caramel sounds amazing. Can’t wait to try this.

  2. #
    Hillary Miller — September 13, 2012 @ 4:04 am

    Thanks for the Apple and caramel coffee cake” recipe.
    I’ll create one for sure, my kids are gonna like it :)
    If you don’t mind, can you submit your Apple and caramel coffee cake photo in ?
    It’s a food photography site full of all DIY food pictures from members around the world. Or perhaps you’d like to submit by yourself? Let me know when you did, so I can share it.

  3. #
    Texanerin — September 13, 2012 @ 11:02 am

    Oh wow. That looks SO yummy! And the streusel. Wow. I made apple cinnamon bread yesterday with streusel but your streusel looks way better. :) I’m sure you’re right that the caramel isn’t needed. I’m happy to see an apple recipe from you. I’m all about apples at the moment!

  4. #
    4 — September 13, 2012 @ 2:57 pm

    Emily, thanks. Let me know if you try it.

    Texanerin, yeah I think this is the most streusel I have ever used in baking. I though it was good but the caramel for me was a bit much. It was a good think a just used 1/4 cup :-)

  5. #
    Cherine — September 14, 2012 @ 9:21 am

    Looks mouthwatering!

  6. #
    marla {Family Fresh Cooking} — September 14, 2012 @ 2:36 pm

    Love this recipe! Will be linking back to this in my upcoming post :)

  7. #
    Stephanie — September 14, 2012 @ 3:10 pm

    It looks exactly like the Southern Living version I made last night, except healthier. I think next time around, I will incorporate some of your changes!

  8. #
    8 — September 14, 2012 @ 4:53 pm

    Marla, thanks so much!! Can’t wait to see your awesome pictures.
    Stephanie, this cake does not taste healthy at all so I think you will not feel cheated :-)

  9. #
    Heidi — September 14, 2012 @ 10:28 pm

    Oh wow, this looks incredible! Caramel and apple are like my favorite flavors, and that streusel on top looks incredible! Awesome!! I wish I had a reason to make this, otherwise I’d eat 3/4 of it!

  10. #
    prettyhungrygirl — September 15, 2012 @ 6:24 pm

    This looks like a great recipe for Fall… can’t wait to try it!

  11. #
    Alexis — September 16, 2012 @ 11:27 pm

    Man that looks delish!!! I LOVE your blog…am just discovering it–delicious!!!!

  12. #
    Laura Dembowski — September 17, 2012 @ 7:59 pm

    Indulging is totally an important part of life, and anything with caramel and apples is a worthwhile indulgence in my book :)

  13. #
    Jessica Dasilva — September 17, 2012 @ 9:09 pm

    This cake looks absolutely delicious and perfect for fall! Apples, caramel, and streusel are some of my favourite things in baking. WIll be making this for sure. Thanks for sharing!

  14. #
    14 — September 20, 2012 @ 10:47 pm


    I am right with you. It was a good thing there is plenty of people in my house to share it all :-)

    Stephanie, thanks. You should try it.

    Pretty hungry girl, let me know if you get to try it. If you do I hope you like it.

    Laura, we both agreed. This cake was nothing but indulgence :-)

    Jessica, let me know if you get to try it. Thanks for stopping by.

  15. #
    Honey — September 25, 2012 @ 1:33 am

    looks incredible… can’t believe how healthy it is in comparison to how it looks. you and i have proven that u dont’ need to eat crazy fatty desserts to enjoy them. :)

  16. #
    16 — September 25, 2012 @ 2:46 pm

    Honey, thanks. You see? Just a few alteration and you don’t have to feel as bad eating such an amazing cake :-)

  17. #
    Tonette — October 25, 2012 @ 6:27 pm
  18. #
    Rachel Ring — October 27, 2012 @ 1:52 pm

    Yum Yum Yum – this was good and I felt so much healthier eating this with the Olive Oil instead of Butter (its a mental thing), THANKS :-)

  19. #
    19 — October 27, 2012 @ 2:26 pm

    Rachel Ring,

    I am glad you liked it. It is way better than the butter, healthier fats :-)

    Thanks for the feedback and for visiting my blog!!

  20. #
    Glan Deas — May 1, 2013 @ 10:17 am

    after seeing the recipe just could not stop myself from baking one for myself and it was damn tasty with the apple and caramel mixed with coffee.
    Glan Deas
    Kopi Luwak

  21. #
    Krystia — May 18, 2013 @ 10:28 pm

    Wow, sounds and looks delicious! How do you make the caramenl sauce? can you give a link for that recipe or just post it in the comments? Please and thank you!

  22. #
    Krystia — May 18, 2013 @ 10:52 pm

    Oh wow, thanks so much! Yea I saw it when I scrolled up again! I’m silly. But thank you for responding anyway, much appreciated Myriam! I stumbled onto your facebook page and then visited your site. It’s great and the recipes are super easy! I’m a foodie, so that’s wonderful. I plan on testing this recipe for when my sister comes back from med-school.

  23. #
    Marian — November 7, 2013 @ 6:23 pm

    I just finished making this. It looks and smells delicious. However, my strudel started to burn before the cake was finished. I hope I rescued it by scraping some off. I made some more strudel and just heated a little bit. Also, between your recipe and photos of the stages of caramelizing sugar – I had success for only the 2nd time with a caramel sauce. Do you see/hear me doing a happy dance! Thank you for all your work and sharing!

    • Miryam@eatgood4life — November 7th, 2013 @ 7:52 pm

      That is awesome. Thanks so much for letting me know and stopping by :-) I am glad it was a success after all!!

  24. #
    Alyssa {Cake, Crust, and Sugar Dust} — March 16, 2014 @ 12:34 pm

    This looks delicious! I wouldn’t feel so bad about my occasional need to eat cake for breakfast if it was this cake :)

    • Miryam@eatgood4life — March 16th, 2014 @ 12:36 pm

      Thanks so much and thanks for stopping by :-)

  25. #
    Karen — November 29, 2014 @ 9:06 pm

    I made it today! It was delicious. I never liked pies with fruits before, but after I tried this one I had to have another piece. I am in school to become a Dietitian, so you really inspire me! I can wait to try new recipes. Thank you so much for sharing :)

  26. #
    lisa — March 10, 2015 @ 5:25 pm

    I want to make this so badly!!! It looks delicious. I’m making out my grocery list of things I need. Do you use sweet and unsweetened applesauce?

  27. #
    lisa — March 12, 2015 @ 11:10 pm

    Hi. I just wanted to let you know I found the unrefined sugar at Whole Foods on sale for $4.49, regular price $4.99. The exact same brand, 1 pound etc. I am ready to bake!!!!

    • Miryam@eatgood4life — March 12th, 2015 @ 11:30 pm

      Awesome. I am glad. I hope you like the cake :-)

  28. #
    darin — April 5, 2015 @ 11:37 pm

    Looks delicious. One small note: “Streusel” topping, not “strudel.”

  29. #
    Jennifer — September 3, 2015 @ 9:26 am

    What kind of yogurt would you suggest if you can’t do dairy?  Soy? Almond? or Coconut?

    • Miryam@eatgood4life — September 3rd, 2015 @ 12:00 pm

      Any of them would be fine but coconut sounds great :-)

  30. #
    Real Food Rookie — October 21, 2015 @ 9:26 am

    Has anyone tried this with coconut oil (instead of olive oil) in the cake?

    • Miryam@eatgood4life — October 21st, 2015 @ 9:29 am

      I don’t know but I think it will work with coconut oil for sure.

  31. #
    Laura — November 3, 2015 @ 3:21 pm

    My daughter can’t eat eggs.  Can I substitute  applesauce for the eggs. And if yes. How much. Obviously I would use the entire olive oil and not sub in applesauce then. 

    • Miryam@eatgood4life — November 8th, 2015 @ 11:21 am

      I am not sure about the apple sauce. Flax eggs may work though!

  32. #
    Pam Laidler — November 28, 2015 @ 5:25 am

    I loved the look of this cake and at this time of year we have lots of apples. Only question “where does the coffee come in” one reviewer said she loved the mix of Apple,caramel and coffee. Please, have I misse d something? I have read the recipe for the cake and caramel but still miss it. 
    Shall make the cake as I read it as it looks great.

    • Miryam@eatgood4life — November 28th, 2015 @ 11:34 am

      No coffee in here. It is just the name of the cake, typical from here in the U.S. I know if confusing but there is no coffee in the cake recipe :-)

  33. #
    Pam Laidler — November 28, 2015 @ 2:04 pm

    Wet Saturday good time to make the cake. Great made the caramel sauce, might have to hide it from the family, husband loved it. Thanks

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