This Caramel Apple Coffee Cake is a must-try dessert for fall! It's tender cake with sauteed apples, crunchy crumb topping and homemade salted butter caramel sauce!
Melt 2 Tbsp. butter in a large skillet over medium-high heat; add apples; sauté 5 minutes or until softened. Remove from heat and cool completely.
Prepare Streusel Topping: stir together flour, pecans, melted butter, brown sugar, granulated sugar, cinnamon, and salt until blended. Crumble into small pieces.
Preheat oven to 350°.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar and mix well. Add eggs, 1 at a time, beating after each addition.
Whisk together flour, baking powder, and salt.
Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
Pour batter into a greased and floured 9-inch springform pan; top with apples. Drizzle with ½ cup caramel sauce; sprinkle with streusel topping.
Bake at 350° for 45 minutes. Cover loosely with aluminum foil to prevent excessive browning; bake 25 to 30 minutes or until center is set. (A toothpick will not come out clean.) Cool in pan on a wire rack 30 minutes; remove sides of pan. Cool completely.