Hungry Couple Caramel Apple Sour Cream Coffee Cake
Instructions. Take a glass and drizzle half the caramel syrup all over the inside. Add the apple syrup, vanilla syrup, and cold brew coffee. Give it a quick stir to combine. Top with whipped cream, then sprinkle on the cinnamon sugar mixture and drizzle with the remaining caramel syrup.
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Add in the vanilla and beat in the eggs 1 at a time. Turn off the mixer and scrape down the sides and bottom of the bowl. With the mixer on a low speed, beat in about ½ of the flour mixture, followed by the sour cream. Then mix in the rest of the flour mixture, followed by the milk.
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In a stand mixer or large bowl with an electric mixer, combine the flour, sugar, butter, milk, baking powder, salt, seasonings, and egg until light and fluffy. Mix the streusel ingredients in a small bowl, cutting the butter into the flour, brown sugar, and cinnamon until crumbly. Then, stir in the nuts and set aside.
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Chill until ready to use. For the apples, melt butter in the same saucepan over medium heat. Add apples, sugar, and cinnamon; cook for 4 to 5 minutes, until apples start to caramelize and slightly soften. Set aside to cool to room temperature. For the cake, whisk together flour, baking powder, baking soda, and salt in a medium bowl.
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In a large bowl, beat eggs until foamy; gradually add sugar. Blend in oil and vanilla. Combine flour, salt and baking soda; add to egg mixture. Stir in apples and pecans. Pour into a greased 10-in. tube pan; bake at 350° for 1-1/4 hours or until a toothpick comes out clean. Cool for 10 minutes before inverting onto a serving plate.
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Drizzle the apples with half of the caramel sauce and top with the streusel topping. Bake for 45-50 minutes in the preheated oven. Cover with aluminum foil to prevent browning and bake for another 25 minutes. Remove from the oven and allow to cool on a wire rack for 30 minutes before removing the springform pan.
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Instructions. 1. Preheat oven to 350 degrees and grease a 9-inch spring form pan or you can use a small casserole dish. 2. Make topping by combining all ingredients, set aside. 3. Sautè apples in 2 Tbsp. butter on the stove and set aside. 4. Beat 1/2 C. butter and sugar together.
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Make the cake: In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and brown sugar. In a small bowl, stir together the oil, sour cream, and eggs. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until a few streaks of flour remain.
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Place the apples, butter, brown sugar, and cinnamon in a saucepan and cook on medium-high heat until a caramel sauce forms and the apples soften. Set aside to cool completely. Preheat oven to 350°F. Grease a 9×13″ metal pan. Combine the cake mix, eggs, oil, water, apple sauce, pudding mix, and vanilla in a mixer and mix them for seven.
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For the Coffee Cake. Preheat oven to 350°F. Grease and flour a 10-inch fluted bundt pan (or spray with Pam for Baking - this works great!) In a large bowl, beat the eggs, sugar, applesauce, oil and vanilla until well blended. In another bowl, whisk the flour, salt and baking soda together.
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For the cake: Grease and flour (or use baking spray) a 13×9 baking dish and set aside. In a mixing bowl, beat flour, sugar, baking powder, baking soda and salt on low until blended. Beat in softened butter until crumbly. Add in eggs, vanilla and milk and beat for several minutes until fluffy and fully combined.
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Stir together loosely packed brown sugar and water in a saucepan. Bring to a simmer over low heat. STEP 02. Once sugar is dissolved, add cinnamon, ground cloves, salt and apple sauce. Let simmer for 5 minutes. STEP 03. Remove from heat. Strain through fine mesh strainer into a bowl until all liquid has dripped through.
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In a small stock pot heat 2 tablespoons of milk and caramels over medium heat (any hotter will burn the sugar). Stir until caramel is creamy. Once caramel is done, remove from heat and add the pop sticks to the apple balls. Dip apple pops into caramel and give each pop a spin to remove excess carmel.
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Once the milk is warm, add 1 tablespoon caramel sauce, apple butter, cinnamon, and vanilla to the saucepan. Stir well to combine, allowing the flavors to meld together. Assemble. In a heat-resistant glass or mug, pour the brewed coffee. Slowly pour the warm and flavored milk over the coffee. If desired, top with a dollop of whipped cream and a.
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Cake. Preheat oven to 350 F, grease one 9x13 pan or 3 small loaf pans (approx. 9x5). Combine all cake ingredients, except the walnuts and apple pieces, in a stand mixer and beat on medium low speed until well mixed. Fold in your walnuts and apples, gently mixing until combined.
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For One Latte: Spoon the caramel apple sauce into the bottom of a serving glass or mug. Top off with the hot espresso and stir well to melt the caramel apple mixture in the hot espresso. Top off with the steamed milk, whipped cream, a drizzle of caramel, and a light dusting of cinnamon. Enjoy immediately.