Caramel Apple Coffee Cake

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 cup butter softened
• 2 tablespoons butter 
• 10 servings mrs richardson's butterscotch caramel sauce 
• 2 large eggs 
• 2 cups flour all-purpose
• 3 cups granny smith apples peeled sliced ( 3 large)
• 0.7 cup milk 
• 0.5 teaspoon salt 
• 10 servings streusel topping 
• 1 cup sugar 
• 2 teaspoons vanilla extract 

Equipment

• frying pan
• oven
• wire rack
• hand mixer
• aluminum foil
• springform pan

Directions

1. Preheat oven to 35
2. Melt 2 Tbsp. butter in a large skillet over medium-high heat; add apples; saut 5 minutes or until softened.
3. Remove from heat; cool completely (about 30 minutes).
4. Meanwhile, prepare Streusel Topping and Caramel Sauce. Reserve 1/2 cup Caramel Sauce for another use.
5. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
6. Add eggs, 1 at a time, beating until blended after each addition.
7. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
8. Pour batter into a greased and floured shiny 9-inch springform pan; top with apples.
9. Drizzle with 1/2 cup Caramel Sauce; sprinkle with Streusel Topping.
10. Bake at 350 for 45 minutes. Cover loosely with aluminum foil to prevent excessive browning; bake 25 to 30 minutes or until center is set. (A wooden pick will not come out clean.) Cool in pan on a wire rack 30 minutes; remove sides of pan. Cool completely on wire rack (about 1 1/2 hours).
11. Drizzle with 1/2 cup Caramel Sauce.