Apple Coffee Cake with Cinnamon Streusel and Caramel Drizzle

Apple Coffee Cake

Once a month, I torture my husband by baking something to take to my Bible study’s brunch.  First he has to restrain himself from eating it the evening before, and then hope that I bring some back for him afterwards.  I know…poor man!

This month I decided to try out Pinch of Yum’s Cinnamon Sugar Apple Cake, but because I have a chronic inability to leave well enough alone when it comes to baking, I made a few modifications.

As luck would have it, there was some left over, so my husband’s patience was rewarded and he got to sample it.  I asked him to leave a piece so I could take pictures for the blog, and at one point I heard him emphatically clattering the lid into place in the kitchen, whereupon he declared resolutely, “I must close this, or I will EAT.IT.ALL!”  About half an hour later he came into the living room with a groan and said, “It’s just soooooo good…I ate more!”

It’s a very moist cake with bursts of apple all through it, and the streusel and caramel toppings add an amazing crunch plus gooiness that’s just divine.  Thankfully, I did snap some pictures before it all disappeared, and I can confidently say that it met with the husband’s approval.  Hope it meets with yours!

Apple Coffee Cake with Cinnamon Streusel and Caramel Drizzle


  • 2½ cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup buttermilk (or 1 cup whole milk plus 1 tablespoon white vinegar)
  • 1/3 cup canola oil
  • 1½ cups brown sugar
  • 1 teaspoon vanilla
  • 1½ cups chopped Granny Smith apples (about two small)


  • 1/2 cup white sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon butter

Caramel Drizzle:

  • 1/3 cup brown sugar
  • 3 tablespoons butter
  • 1 tablespoon milk


  1. Preheat oven to 325.
  2. Mix flour, baking soda, and salt together.
  3. In separate bowl, whisk egg, then add buttermilk, oil, brown sugar, vanilla and apples.
  4. Add dry ingredients to wet, stirring until combined.
  5. Pour batter into a 9×13 greased pan.

For streusel:

  1. Mix white sugar, cinnamon, and butter with a fork until crumbly (you can slightly soften butter, but do not melt).
  2. Sprinkle topping over batter and bake for 45 minutes.

For caramel drizzle:

  1. Add brown sugar, butter, and milk to small saucepan and bring to boil, stirring frequently.  Boil for one minute, then drizzle over baked cake.
Close up of the cinnamon streusel and caramel topping

Close up of the cinnamon streusel and caramel topping

An odd phenomenon with this cake has been that every time my husband or I walk past it a fork-full or two seems to disappear. Strange….

Please leave a comment to let me know how it turns out for you!  Enjoy!


Pumpkin Cream Cheese Muffins with Cinnamon Streusel

Pumpkin Muffins 2

As soon as Fall hits, my instant reaction is to “Pumpkin Spice All the Things!!!”  From candles to muffins to decorations to coffee, pumpkins take over in a short-lived reign of glory.  My very favorite Pumpkin Thing is these Pumpkin Spice Cookies with Cream Cheese Frosting, but we can’t stop there!  Must pumpkin spice ALL the things!  So let’s move from cookies to muffins.

These Pumpkin Cream Cheese muffins were inspired by this recipe.  It always makes me scratch my head when people review recipes and say “It’s great!  I made the following changes:” and proceed to detail how they changed so many things that what once was Chicken Cordon Bleu has somehow morphed into Beef Wellington (but it turned out great!)  Heh.  So here is my version!

These are deliciously Fall-like, not-too-sweet, dense and moist muffins.  And, as you can see in the picture, they have lovely domed tops.  I learned recently that the secret to baking muffins or cupcakes with high tops is to bake them for the first 5-8 minutes at a temperature from 400-425 degrees, which causes a burst of steam that lifts the tops of the muffins!  Then, reduce the temperature for the remainder of the baking time.  For more details, see here.

Pumpkin Cream Cheese Muffins

Cream Cheese Filling:

  • 1 (8 ounce) package cream cheese, softened
  • 1 egg
  • 1 teaspoon vanilla
  • 3 tablespoons brown sugar

Streusel Topping:

  • 4  tablespoons flour
  • 5 tablespoons white sugar
  • 3/4 teaspoon cinnamon
  • 5 tablespoons cold butter


  • 2 1/2 cups flour
  • 1 1/2  cups white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/3 cups canned pumpkin
  • 1/3 cup canola oil
  • 2 teaspoons vanilla extract


Preheat oven to 400 degrees.  Place paper muffin liners in 24 muffin tins and set aside.

Cream Cheese Filling: Beat cream cheese until soft and completely smooth.  Add egg, vanilla and brown sugar; beat until smooth.  Place in refrigerator.

Cream Cheese

Cream Cheese Filling

Streusel Topping: Mix flour, sugar, and cinnamon.  Add COLD butter and cut together with pastry cutter or fork until crumbly.  Place in refrigerator.


Streusel Topping

Muffin Batter: Mix together flour, sugar, baking powder, cinnamon, pumpkin pie spice, and salt.  Add eggs, pumpkin, canola oil and vanilla; beat together until smooth.

Fill cups with pumpkin mixture until they’re about 1/2 full.  Add 1/2 to 1 tablespoon of the cream cheese filling in the middle of the batter.  Sprinkle on 1 teaspoon of the streusel topping.

Topped with cream cheese and sprinkled with streusel

Topped with cream cheese and sprinkled with streusel

For domed muffins: Bake at 400 degrees for 8 minutes, then decrease oven temperature to 375 and bake an additional 15 minutes.  Makes 22-24 regular sized muffins.

Look at those lovely domed tops!

Look at those lovely domed tops!

And the final step: pour yourself a lovely cup of coffee and enjoy!  What is your favorite pumpkin recipe?  Please comment below!