Apple Crumble Coffee Cake

★★☆☆☆
Prep: 25 mins Cook: 40 mins Serves: 8

Ingredients

  • 2 teaspoons unsalted butter (for greasing)10 ml unsalted butter (for greasing)
  • Dry Ingredients
  • 2 cups all-purpose flour480 ml all-purpose flour
  • 1 teaspoon baking powder5 ml baking powder
  • 3/4 teaspoon baking soda4 ml baking soda
  • 1/2 teaspoon fine sea salt2 ml fine sea salt
  • Crumble Mixture
  • 1 1/2 cups finely chopped toasted walnuts360 ml finely chopped toasted walnuts
  • 1/3 cup packed light brown sugar80 ml packed light brown sugar
  • 1/3 cup white sugar80 ml white sugar
  • 3 tablespoons unsalted butter, melted45 ml unsalted butter, melted
  • 1 teaspoon ground cinnamon5 ml ground cinnamon
  • 1/4 teaspoon salt1 ml salt
  • Wet Ingredients
  • 1 cup white sugar240 ml white sugar
  • 1/2 cup unsalted butter, at room temperature120 ml unsalted butter, at room temperature
  • 2 large eggs2 large eggs
  • 1 cup plain yogurt240 ml plain yogurt
  • 1 1/2 teaspoons vanilla extract8 ml vanilla extract
  • 2 Honeycrisp apples, cored and diced small2 Honeycrisp apples, cored and diced small

Instructions

  1. Preheat oven to 350°F. Butter a 9x12-inch baking dish.
  2. Mix dry ingredients: Whisk flour, baking powder, baking soda, and salt. Set aside.
  3. Make crumble: Combine walnuts, sugars, melted butter, cinnamon, and salt. Mix until coated.
  4. Mix wet: Cream sugar and butter until blended. Whisk in eggs one at a time. Add yogurt and vanilla.
  5. Add flour mixture to wet ingredients; whisk just until flour disappears. Fold in diced apples.
  6. Spread half the batter into dish. Scatter half the crumble over top.
  7. Top with remaining batter in dollops, spread carefully. Top with remaining crumble; press gently.
  8. 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.
Source: John Mitzewich / Allrecipes
coffee cake, apple, crumble, baking, breakfast