Apple Cinnamon Coffee Cake with a Salted Caramel Glaze

Preheat the oven to 350 F. Lightly spray an 8×8 inch baking pan with cooking spray. Set aside.

In a small bowl, make the topping by mixing the flour, brown sugar and cinnamon until combined. Cut in the butter with a pastry cutter or two knives until the mixture looks like crumbs. Set aside.

Sift together the flour, sugar, baking powder and salt for the cake into a large bowl. In a small bowl or measuring cup, whisk together the eggs, oil and buttermilk. Pour this mixture into the dry ingredients and whisk together until just combined.

In another bowl, toss together the apples, brown sugar, flour and cinnamon for the filling. Pour about half the cake batter into the prepared pan (just eyeball it, it doesn’t need to be exact). Then spoon the apple mixture over top, spreading it out evenly. Then cover the apples with the rest of the cake batter. Sprinkle the topping mixture over top of the cake, as evenly as possible.

Bake for 50-60 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven. Allow cake to cool for 5-10 minutes. While the cake is cooling, make the glaze.

In a small bowl, whisk together the icing sugar, heavy cream and salted caramel sauce until well combined. Drizzle over the slightly cooled cake.

Serve warm. If not enjoying it right away, cover tightly with plastic wrap. It will keep well for 3-4 days at room temperature if covered tightly, and reheats well in the microwave.