Heat oven to 350. Grease and flour 9 or 10-inch springform pan. In large bowl, beat cream cheese until fluffy. Add 1/3 cup brown sugar; beat 1 minute or until smooth. Add maple flavor and egg yolk; blend well. Stir in apple.
In small bowl, combine 1/3 cup brown sugar and flour. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in pecans.
In large bowl, combine all cake ingredients. Stir 50 to 75 strokes with spoon until mix is moistened. Pour 1 1/2 cups batter into bottom of greased and floured pan. Spread filling over batter to within 1/2-inch of edge. Spoon and spread remaining batter over filling. Sprinkle with topping.
Bake at 350 for 55 to 65 minutes or until center is set. Cool 10 minutes. Remove from pan. Cool 30 minutes.
Just before serving, combine glaze ingredients in small microwave-safe bowl. Microwave on HIGH for 1 minute, stirring once halfway through cooking. Stir until smooth. Drizzle over coffee cake. Store in refrigerator.
To melt caramels in small saucepan, combine caramels and 1 tablespoon cream. Cook over low heat for 5 minutes or until caramels are melted and mixture is smooth, stirring constantly. Stir in enough additional cream for desire drizzling consistency.
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