Description

This Apple Crumble Coffee Cake features a tender, yogurt-infused batter studded with finely diced Honeycrisp apples and topped with a crunchy cinnamon walnut crumble. Perfectly balanced with a touch of sweetness and a delightful crumbly texture, this cake is ideal for breakfast, brunch, or an afternoon treat with coffee or tea.

Ingredients

Scale

For the Baking Dish

2 teaspoons unsalted butter

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon fine sea salt

Crumble Mixture

1 ½ cups finely chopped toasted walnuts
⅓ cup packed light brown sugar
⅓ cup white sugar
3 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon
¼ teaspoon salt

Wet Ingredients

1 cup white sugar
½ cup unsalted butter, at room temperature
2 large eggs, divided
1 cup plain yogurt (sheep’s milk yogurt or plain Greek yogurt recommended)
1 ½ teaspoons vanilla extract
2 Honeycrisp apples

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Instructions

Prepare Baking Dish: Preheat the oven to 350°F (175°C) and place a rack in the center position. Generously butter a 9×12-inch baking dish with 2 teaspoons of butter to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ¾ teaspoon baking soda, and ½ teaspoon sea salt. Set aside.
Make Crumble Mixture: In a separate bowl, combine 1 ½ cups finely chopped toasted walnuts, ⅓ cup light brown sugar, ⅓ cup white sugar, 3 tablespoons melted unsalted butter, 1 teaspoon cinnamon, and ¼ teaspoon salt. Stir until nuts and sugars are fully coated with butter. Set aside.
Cream Butter and Sugar: In another bowl, beat 1 cup white sugar with ½ cup room temperature unsalted butter using a spatula until well blended and creamy.
Add Eggs: Whisk in 1 egg to the creamed mixture until smooth, about 2 to 3 minutes. Then add the second egg and whisk thoroughly to combine.
Add Yogurt and Vanilla: Stir in 1 cup plain yogurt and 1 ½ teaspoons vanilla extract until evenly mixed.
Combine Wet and Dry Mixtures: Gradually add the dry flour mixture into the wet yogurt mixture. Whisk gently just until the flour disappears to avoid overmixing and creating a dense cake.
Prepare Apples: Core the apples and discard the cores. Slice apples thinly, about ⅛- to ¼-inch thick. Stack slices and slice lengthwise then crosswise to dice into small cubes.
Fold Apples into Batter: Gently fold the diced apples into the batter with a spatula until just combined.
Layer Batter and Crumble: Spread half of the batter evenly into the prepared baking dish. Scatter half of the crumble mixture evenly over the batter.
Add Remaining Batter and Crumble: Dollop the remaining batter over the crumble layer and carefully spread it to distribute evenly without disturbing the crumble. Top with the remaining crumble mixture and gently press crumbs into the batter.
Bake: Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool to room temperature in the pan for approximately 30 minutes before slicing and serving. This helps set the texture and makes slicing easier.

Notes

Dark brown sugar can be used instead of light brown sugar for a deeper flavor.
Sheep’s milk yogurt adds tanginess and moisture, but regular plain Greek yogurt or sour cream also work well.
Use Honeycrisp or Granny Smith apples depending on your preferred tartness.
Cut apples into small dice to ensure they cook fully and evenly while baking.
Do not overmix batter to maintain a tender crumb texture.

Nutrition

Serving Size: 1 slice (1/8 of cake)
Calories: 370
Sugar: 28g
Sodium: 180mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 5g
Cholesterol: 75mg