CARAMEL APPLE COFFEE CAKE
MAKES 1 (10-INCH) CAKE
Southerners are no strangers to recipes that can double as breakfast or dessert, and this yummy cake will hit the spot no matter when you slice it.
CAKE
2¼ cups all-purpose flour, divided
1 cup chopped pecans, divided
½ cup firmly packed light brown sugar, divided
2½ teaspoons ground cinnamon, divided
1½ teaspoons kosher salt, divided
½ cup plus 3 tablespoons unsalted butter, melted and divided
¾ cup granulated sugar
½ cup Gala apple, unpeeled and diced into ¼-inch pieces
2 large eggs
¾ cup applesauce
1 teaspoon vanilla extract
1 teaspoon baking powder
APPLE CARAMEL SAUCE
½ cup cane syrup
½ cup firmly packed light brown sugar
½ cup apple juice
4 tablespoons unsalted butter
¼ cup warm heavy whipping cream
1. Preheat oven to 350˚. Spray a 10-inch cast-iron skillet with baking spray with flour.
2. For cake: In a medium bowl, whisk together ¾ cup flour, ½ cup pecans, ¼ cup brown sugar, ½ teaspoon cinnamon, and ½ teaspoon salt. Stir in 3 tablespoons melted butter until mixture is crumbly. Press mixture with your fingertips to form clumps.
3. In a large bowl, whisk together granulated sugar, remaining ½ cup melted butter, apples, remaining ¼ cup brown sugar, eggs, applesauce, and vanilla. Whisk in remaining 1½ cups flour, baking powder, remaining 2 teaspoons cinnamon, and remaining 1 teaspoon salt until combined. Fold in remaining ½ cup pecans. Spread batter into prepared pan. Sprinkle topping onto batter.
4. Bake until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan on a wire rack for 15 minutes before slicing.
For caramel sauce: In a 2-quart, heavy-bottomed saucepan, whisk together cane syrup, brown sugar, and apple juice until smooth; add butter. Cook over medium heat, stirring gently, until butter melts and mixture begins to boil. Cook, without stirring, until
