Apple Crumble Coffee Cake

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

Ingredients

  • 2 teaspoons unsalted butter (for pan)10 ml unsalted butter (for pan)
  • Dry Ingredients
  • 2 cups all-purpose flour480 ml all-purpose flour
  • 1 teaspoon baking powder5 ml baking powder
  • ¾ teaspoon baking soda4 ml baking soda
  • ½ teaspoon fine sea salt2 ml fine sea salt
  • Crumble Mixture
  • 1½ cups finely chopped toasted walnuts360 ml finely chopped toasted walnuts
  • ⅓ cup packed light brown sugar80 ml packed light brown sugar
  • ⅓ cup white sugar80 ml white sugar
  • 3 tablespoons unsalted butter, melted45 ml unsalted butter, melted
  • 1 teaspoon ground cinnamon5 ml ground cinnamon
  • ¼ teaspoon salt1 ml salt
  • Wet Ingredients
  • 1 cup white sugar240 ml white sugar
  • ½ cup unsalted butter, at room temperature120 ml unsalted butter, at room temperature
  • 2 large eggs2 large eggs
  • 1 cup plain yogurt240 ml plain yogurt
  • 1½ teaspoons vanilla extract8 ml vanilla extract
  • 2 Honeycrisp apples2 Honeycrisp apples

Instructions

  1. 1. Gather all ingredients.
  2. 2. Preheat the oven to 350°F (175°C). Butter a 9x12-inch baking dish generously.
  3. 3. Mix dry ingredients: Whisk flour, baking powder, baking soda, and salt together in a bowl. Set aside.
  4. 4. Make the crumble: Combine walnuts, brown sugar, white sugar, melted butter, cinnamon, and salt in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
  5. 5. Mix the wet ingredients: Cream sugar and butter together in another bowl with a spatula until well blended.
  6. 6. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes.
  7. 7. Whisk in second egg until thoroughly incorporated. Add yogurt and vanilla; whisk together.
  8. 8. Add dry flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
  9. 9. Remove cores from apples. Cut across into ⅛- to ¼-inch slices. Stack up a few slices, make a cut down the center, and dice across into cubes.
  10. 10. Add diced apples to cake batter, folding in with a spatula until just combined.
  11. 11. Spread ½ of the batter evenly into the bottom of the prepared baking dish. Scatter ½ of the crumble mixture evenly over the top.
  12. 12. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs.
  13. 13. Top with the rest of the crumb mixture. Press crumbs into the batter very gently.
  14. 14. Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes.
  15. 15. Let cool to room temperature, about 30 minutes, before slicing and serving.
Dark brown sugar will work as well as light brown sugar. The recipe uses a relatively runny but beautifully tangy sheep's milk yogurt, but regular plain Greek yogurt will work, as well as sour cream. You can use Honeycrisp or Granny Smith apples. If you cut your apples too big, your cake will be done but the apples will not be, so take your time and make them small. Additional time of 30 minutes for cooling is required before serving.
Wine Pairing: Dessert Wine — Moscato d'Asti — The wine's bright acidity and sweet stone fruit flavors complement the apple and cinnamon while balancing the rich buttery crumb topping
Source: John Mitzewich, Allrecipes
apple, coffee cake, crumb topping, walnuts, Fall, breakfast, Dessert, yogurt