Caramel Apple Coffee Cake

INGREDIENTS:

FOR THE CAKE:

• 2 1/2 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp kosher salt
• 3/4 cup unsalted butter, softened
• 3 large eggs
• 2 tsp vanilla extract
• 2/3 cup milk
• 3 cup sliced, peeled Crunch Pak apples

FOR THE STREUSEL:

• 3/4 cup light brown sugar, packed
• 2 tsp cinnamon
• 1/4 tsp kosher salt
• 1/2 cup unsalted butter, melted
• 1 1/2 cup all-purpose flour
• 1/4 tsp nutmeg

FOR THE GLAZE:

• 2 cup powdered sugar
• 1/4 cup caramel ice cream topping
• 2 Tbsp milk

DIRECTIONS:

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FOR THE CAKE:

Grease and flour (or use baking spray) a 13x9 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. Pour batter into prepared baking dish. Top batter with sliced apples.

FOR THE STREUSEL:

Combine sugar with cinnamon and salt. Mix in melted butter, flour and nutmeg with a large fork until crumbly. Sprinkle evenly over apple layer. Bake cake in a preheated 325 degree F oven for 45-50 minutes.

FOR THE GLAZE:

Whisk the sugar, caramel and milk together until smooth. When cake is removed from oven, pour glaze over warm cake. Allow cake to cool before serving. Store cake covered in refrigerator for up to 5 days. ENJOY.

Source: countryliving.com