Dulche De Leche Apple Coffee Cake

Ease of preparation rating: Medium
Yield: 12 slices

Ingredients:

Cake

¾ cup (180 ml) + 2 tablespoons (30 ml) butter, room temperature

2 ½ cups (590 ml) peeled, sliced Honey Crisp and Granny Smith apples

2 ½ cups (590 ml) all-purpose flour

2 teaspoons (10 ml) baking powder

1 teaspoon (5 ml) cinnamon

¾ teaspoon (3.75 ml) salt

2/3 cup (160 ml) sour cream

1 teaspoon (5 ml) vanilla extract

½ cup (120 ml) strong brewed coffee

¾ cup (180 ml) sugar

2 large eggs

1 cup (240 ml) Dulce de Leche (see recipe or use store-bought), warmed up

Streusel

2 cups (470 ml) all-purpose flour

1 cup (240 ml) cold butter, cubed

1 cup (240 ml) firmly packed brown sugar

2 teaspoons (10 ml) ground cinnamon

½ teaspoon (2.5 ml) salt

Special Equipment

8-inch (20.5 cm) springform pan, greased and floured

Method:

Preheat oven to 350 F (175 C).

For the cake, add 2 tablespoons (30 ml) butter to a skillet over medium-high heat. Add apples to skillet and sauté for 5-7 minutes, or until softened. Remove from heat and set aside.

For the streusel, use your fingers to combine the flour, butter, sugar, cinnamon, and salt together in a large bowl, working until the mixture is sand-like and lumpy.

For the cake, whisk together flour, baking powder, cinnamon, and salt in a bowl. In a separate bowl, whisk together sour cream, vanilla, and brewed coffee until combined. In the bowl of a stand mixer fitted with a paddle attachment, beat together remaining butter and sugar until light and fluffy. Beat in eggs one at a time until smooth.

Add dry ingredients to butter mixture in increments, alternating with adding the sour cream mixture, and constantly mixing. Scrape down the sides of bowl from time to time. The batter will be very thick at this point. Mix until smooth.

To assemble, put springform pan on top of a parchment paper-lined baking sheet to help catch any drips. Transfer half of the batter into the greased, floured springform pan, using the back of a spoon to spread evenly.

Sprinkle half of the streusel mixture evenly over the batter in the pan. Spoon the remaining batter over top, then spread using the back of a spoon again.

Top evenly with the apples, pour over half of the dulce de leche, and then sprinkle the remaining streusel over top. Put in the oven to bake for 45-50 minutes, or until the centre of the cake is slightly domed.

Allow the cake to cool in the springform pan for 20-25 minutes, then remove springform sides and let cool completely on a wire rack. Once cooled, drizzle with remaining dulce de leche and serve.