Caramel Apple Coffee Cake
Yield: 10 servings
 
Ingredients
  • 6 tablespoons melted butter
  • ¾ cup brown sugar, packed
  • 2 large eggs
  • 1 tsp. vanilla
  • 1¾ cup all-purpose flour
  • 2 tsp. cinnamon
  • 1 tsp. ground ginger
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 cup sour cream (plain yogurt, or buttermilk also work.)
  • 2-3 apples, unpeeled and sliced
  • 1 cup caramel sauce*
Instructions
  1. Preheat oven to 350F. Spray a 9/10 inch bundt, ring or tube pan with nonstick spray.
  2. In a large bowl, whisk together the butter and sugar until sandy. Mix in the eggs and vanilla until smooth and combined.
  3. In a smaller bowl, whisk together the flour, cinnamon, ginger, baking powder, baking soda and salt. Add about a third to the butter mixture and whisk together just until blended. (as the batter gets thicker you may need to change to a wooden spoon.) Add half the sour cream, another third of the dry ingredients, the rest of the sour cream, and the rest of the dry ingredients, stirring by hand just until combined.
  4. Drizzle the bottom of the pan with ¼ cup caramel sauce. Arrange a layer of sliced apples onto the top of the caramel. Scrape the batter into the pan on top of the apples.
  5. Add the rest of the apples onto the surface of the batter, arranging them however you like – they will shrink as they cook, so feel free to place them tightly together.
  6. Bake for 45 minutes, until the cake is springy to the touch.
  7. Let cool in pan for 5-10 minutes and then on a cooling rack. When mostly cooled, invert cake and drizzle with remaining caramel sauce.
Notes
*homemade is the best but store bought caramel is ok too
Recipe by The Baker Chick at https://www.thebakerchick.com/caramel-apple-upside-down-cake/