This Crumb-Topped Apple Coffee Cake is perfect for fall! Greek yogurt and extra apples keep it moist and a crunchy crumb topping gives it extra decadence!


Coffee Cake:
  • ½ cup canola oil (or other)
  • 2 large eggs
  • 1¼ cups brown sugar, lightly packed
  • 1 cup plain Greek yogurt
  • 1 teaspoon vanilla
  • 2 teaspoons cinnamon
  • 2 cups flour (I use half whole wheat), fluffed and scooped
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tart baking apples, chopped (Granny Smith or other)
Crumb Topping:
  • ½ cup melted butter
  • ¾ cup brown sugar, lightly packed
  • 1 teaspoon cinnamon
  • 1½ cups all-purpose flour
  1. Preheat oven to 350 degrees F. Lightly grease a 9" Springform pan and set aside.
  2. In a large bowl, Whisk together oil and brown sugar until combined. Add yogurt, eggs and vanilla and stir until smooth.
  3. Add flour, cinnamon, baking powder, baking soda and salt and stir just until combined. Stir in apples and pour into prepared pan.
  4. To make the streusel, stir together butter, flour, brown sugar and cinnamon until a crumbly dough forms. Sprinkle over top the cake batter.
  5. Bake for 60-70 minutes, or until a toothpick inserted in the middle comes out clean. If the top is browning too quickly, simply cover with a piece of tin foil for the remaining bake time.
  6. Cake can be stored at room temperature for up to 24 hours, or in the refrigerator up to 5 days. It also freezes perfectly, up to 3 months.

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