MOIST APPLE CRUMBLE COFFEE CAKE
This recipe is perfect for a weekend brunch, with your afternoon tea of coffee or an easy yet impressive dessert.
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Servings: 8
Ingredients
For the cake:
- Butter for greasing
- 2 cups all-purpose flour
- ½ tsp salt
- 1 tsp baking powder
- ¾ tsp baking soda
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 ½ tsp vanilla extract
- 1 cup plain yogurt
- 2 honey crisp apples, peeled cored and diced
For the crumble topping:
- 1 ½ cup chopped toasted walnuts
- 1/3 cup light brown sugar, packed
- 1/3 cup granulated sugar
- ¼ tsp salt
- 1 tsp ground cinnamon
- 3 tbsp unsalted butter, melted
Instructions
- In a medium bowl, combine flour, salt, baking soda, and baking powder. Set aside
- In another bowl, combine walnuts, both sugars, salt, cinnamon, and melted butter and stir until combined and the walnuts are coated. Set aside
- In a large bowl cream the softened butter and granulated sugar together until light and fluffy (3 minutes)
- Mix in eggs and vanilla until combined
- Mix in yogurt until combined
- Gently fold the flour mixture into the wet mixture using a spatula until just combined, making sure to not over mix (the batter will be quite thick). Fold the chopped apples into the batter until just combined
- Spread half of the batter into a greased and parchment-lined 9x13 inch baking pan
- Sprinkle half of the crumble mixture evenly overtop
- Spread the remaining batter over top and top with the remaining crumble
- Bake in a 350-degree oven for about 40 minutes, or until a toothpick inserted in the center comes out clean. Allow cooling for 30 minutes prior to slicing and serving.