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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  1. I hope you have a great time in TN! We met up with family in Nashville a few months back and oh my gosh, there were SO many good places to eat there. :D I love to eat cookies for breakfast and these look like perfect breakfast cookies. Maybe with a smear of almond butter on top?

  2. I have been following these cookies on fb and here we finally have the recipe. Miryam I am surely gonna try these. Looks so healthy and a perfect kid snack for school.
    Have fun with family, it’s always nice.

  3. I love my cookies super soft…these look so great! Have fun in TN :)

  4. I’m not 100% ready for fall yet, but these cookies are edging me along!! Yum!

  5. These sound perfect! Apples are like my favorite thing ever, but I don’t think I have ever tried one in a cookie. Also,I prefer soft cookies to hard ones. Definitely giving this recipe a try soon!

  6. noooooooo.. it’s too early for fall. :-)
    i’m holding on to summer as much as possible.
    these look amazing though.. love the combo.

  7. These look great! I can’t wait to go apple picking!

  8. These were wonderful!!! I added walnuts

  9. Miryam, I am in a small town in Mexico trying to make these cookies for my kids’ lunch boxes. There are fewer options for ingredients here so I wonder if I can skip or substitute the almond milk and apple spice with anything else? I am doing these cookies today so thanks for your answer if you happen to pick my comment up early in your busy day. :)

  10. Hi Miryam!

    Love your website, so many healthy, yummy recipes! Just a quick question – what can I use instead of regular sugar in this recipe and others? Maple syrup? Coconut sugar? Stevia? I have to watch my sugar intake….or can I leave out sugar completely? Thanks so much!

    • It really depends on the recipe. For cakes, pancakes and muffins I am sure you can use maple syrup. For cooking coconut sugar is fine. You can use coconut sugar on muffins too. I would say coconut sugar would work for almost anything! I hope this helps. Thanks for stopping by.

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