CARAMEL APPLE COFFE CAKE

RECIPE SUBMITTED BY Crystall Ash Cunningham

Caramel apple coffee cake

Ingredients:
3 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
4 cups chopped, peeled apples
1 cup coarsely chopped pecans
TOPPING:
1/2 cup butter or margarine
1/4 cup milk
1 cup packed brown sugar
Pinch salt
Directions:
1.
In a mixing 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 degrees F for 1 hour and 15 minutes or until the cake tests done. Cool in pan on a wire rack for 10 minutes. Remove cake to a serving platter.
2.
For topping, combine all ingredients in a saucepan; boil 3 minutes, stirring constantly. Slowly pour over warm cake (some topping will run down onto the serving plate.)

I followed others’ suggestions and used half white/half brown sugar and half oil/half applesauce. I have also made the Cinnamon Swirl Bundt Coffee Cake that is on this website, and found it to be delicious as well, so I used the “swirl” part of that coffee cake in this one! It’s so easy – mix up 1/4 cup brown sugar and 1 T cinnamon. Fill the Bundt pan with half of the cake mix. Sprinkle the sugar/cinnamon mix on top, then top off with the other half of the cake mix. It makes a nice sugary spicy ribbon through an already delectable coffee cake.