Caramel Apple Coffee Cake

• Caramel⅓ cup (110 g)
• Diced apples1 cup (130 g)
• Ground cinnamon1 teaspoon (2.6 g)

• Flour1 and ⅓ cups (167 g)
• Packed light brown sugar½ cup (110 g)
• Ground cinnamon2 teaspoons (5 g)
• Salt¼ teaspoon (1.5 g)
• Salted butter½ cup (113 g)

• All-purpose flour1and ¾ cups (210 g)
• Baking powder2 teaspoons (8 g)
• Salted, melted butter½ cup (113 g)
• Light brown sugar1 cup (220 g)
• Large egg1 (50 g)
• Sour cream, room temperature⅔ cup (160 g)
• Vanilla extract2 teaspoons (8 g)

Preheat the oven to 350°F (175°C). Line a 9x9 baking dish with parchment paper. Melt the butter in the microwave for 45 seconds. In a large bowl, add in the melted butter, brown sugar, egg, sour cream, and vanilla extract. Whisk this together for a minute.

Add in the flour and baking powder. Fold in the dry ingredients until just combined. The batter should be on the thicker side. Pour the batter into the baking dish.

For the caramel apple filling: Peel and dice about 2 medium sized apples.

Mix the apples with the caramel sauce and cinnamon. Add this mixture to the top of the cake batter.

For the streusel topping: Microwave the butter for about 25 seconds, not fully melting it.

Add in the flour, sugar, salt and cinnamon. Lightly mix this together until the streusel comes together. Add the streusel on top of the caramel apple filling.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 20 minutes before slicing.