Mulled Apple Coffee Cake

    Brimming with mulling spices and tender chunks of apple, this aromatic cake is the epitome of comfort. We swapped the original version’s simple glaze for a thick Caramel Sauce that settles in sweet little pools when poured over the Pecan Streusel. Visit our From the Pantry: Mulling Spices article for the lowdown on how mulling spices can elevate your baked goods.

    Mulled Apple Coffee Cake
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    Mulled Apple Coffee Cake

    Makes 1 (9-inch) cake

    Ingredients

    • 1 cup (200 grams) granulated sugar
    • ½ cup (113 grams) unsalted butter, melted
    • 2 large eggs (100 grams)
    • 2 tablespoons (6 grams) orange zest
    • 2 teaspoons (8 grams) vanilla extract
    • 1½ cups (188 grams) all-purpose flour
    • 1½ teaspoons (7.5 grams) baking powder
    • 1 teaspoon (2 grams) ground cinnamon
    • ½ teaspoon (1.5 grams) kosher salt
    • ½ teaspoon (1 gram) ground allspice
    • ½ teaspoon (1 gram) ground cloves
    • ½ teaspoon (1 gram) ground star anise
    • ½ cup (120 grams) sour cream
    • ¼ cup (60 grams) whole milk
    • 1¼ cups (155 grams) chopped Pink Lady apples, divided
    • Pecan Streusel (recipe follows)
    • Caramel Sauce (recipe follows)

    Instructions

    • Preheat oven to 350°F (180°C). Spray a 9-inch springform pan with baking spray with flour.
    • In a medium bowl, whisk together sugar, melted butter, eggs, orange zest, and vanilla.
    • In another medium bowl, whisk together flour, baking powder, cinnamon, salt, allspice, cloves, and star anise. Whisk flour mixture into butter mixture. Add sour cream and milk, whisking just until combined. Fold in 1 cup (124 grams) apples. Pour into prepared pan, smoothing with an offset spatula. Top with remaining ¼ cup (31 grams) apples; sprinkle with Pecan Streusel.
    • Bake until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan for 15 minutes. Remove from pan, and drizzle with Caramel Sauce. Serve warm or at room temperature.

     

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    Pecan Streusel

    Makes about 1 cup

    Ingredients

    • ½ cup (63 grams) all-purpose flour
    • ½ cup (57 grams) chopped pecans*
    • ¼ cup (50 grams) granulated sugar
    • ¼ teaspoon kosher salt
    • ⅛ teaspoon ground cinnamon
    • ⅛ teaspoon ground allspice
    • ⅛ teaspoon ground cloves
    • ⅛ teaspoon ground star anise
    • 3 tablespoons (42 grams) unsalted butter, melted

    Instructions

    • 1. In a medium bowl, stir together flour, pecans, sugar, salt, cinnamon, allspice, cloves, and star anise. Stir in melted butter until mixture is crumbly. Crumble with your fingertips until desired consistency is reached.

    Notes

    *We used Sunnyland Farms Raw Georgia Pecan Halves.

     

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    Caramel Sauce

    Makes 1 cup

    Ingredients

    • ¼ cup (57 grams) unsalted butter
    • ½ cup (110 grams) firmly packed dark brown sugar
    • 1 teaspoon (1 gram) orange zest
    • ¼ teaspoon kosher salt
    • ½ cup (120 grams) heavy whipping cream

    Instructions

    • In a small saucepan, melt butter over medium heat. Whisk in brown sugar, orange zest, and salt until sugar is dissolved. Add heavy cream, and bring to a boil. Cook for 3 minutes. Transfer to a small bowl, and let cool completely. Refrigerate in an airtight container for up to a month.

     

    The post Mulled Apple Coffee Cake first appeared on Bake from Scratch.

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