Apple Crumble Coffee Cake
★★★☆☆
Ingredients
- 2 teaspoons unsalted butter (for greasing) (9.9 ml)
- Dry Ingredients
- 2 cups all-purpose flour (473 ml)
- 1 teaspoon baking powder (4.9 ml)
- 3/4 teaspoon baking soda (3.7 ml)
- 1/2 teaspoon fine sea salt (2.5 ml)
- Crumble Mixture
- 1 1/2 cups finely chopped toasted walnuts (355 ml)
- 1/3 cup packed light brown sugar (78.9 ml)
- 1/3 cup white sugar (78.9 ml)
- 3 tablespoons unsalted butter, melted (44.4 ml)
- 1 teaspoon ground cinnamon (4.9 ml)
- 1/4 teaspoon salt (1.2 ml)
- Wet Ingredients
- 1 cup white sugar (237 ml)
- 1/2 cup unsalted butter, at room temperature (118 ml)
- 2 large eggs
- 1 cup plain yogurt (237 ml)
- 1 1/2 teaspoons vanilla extract (7.4 ml)
- 2 Honeycrisp apples, cored and diced small
Instructions
- Preheat oven to 350°F. Butter a 9x12-inch baking dish.
- Mix dry ingredients: Whisk flour, baking powder, baking soda, and salt. Set aside.
- Make crumble: Combine walnuts, sugars, melted butter, cinnamon, and salt. Mix until coated.
- Mix wet: Cream sugar and butter until blended. Whisk in eggs one at a time. Add yogurt and vanilla.
- Add flour mixture to wet ingredients; whisk just until flour disappears. Fold in diced apples.
- Spread half the batter into dish. Scatter half the crumble over top.
- Top with remaining batter in dollops, spread carefully. Top with remaining crumble; press gently.
- Bake 40 minutes until toothpick comes out clean. Cool 30 minutes before slicing.
Wine Pairing: Dessert (Moscato d'Asti) — Sweet wine matches the tart apples.