Today I thought I’d share with you my favorite apple coffee cake recipe. Several years ago I stumbled across it online and quickly wrote out the recipe.
One day I went to make the recipe again and I could not find it anywhere. I looked through all my recipe books and files. I scoured the internet looking for the recipe again and couldn’t find it. I originally found it on the website of a bed and breakfast, but this time nothing was coming up.
I was heartbroken. I thought for sure I had accidentally thrown out the recipe, never to be found again. Thankfully, it turned up one day and I made sure to put it in a place where I could find it again.
Needless to say, this Apple Crumb Cake is Ah-maz-ing! The yogurt keeps it super moist, and depending on the type of apples you use, it has the perfect balance of tangy and sweet. It is great for a breakfast or brunch, and could even be used as a dessert. I hope you enjoy this cake as much as I do.
Apple Crumb Cake
- 1/2 cup unsalted butter, room temperature
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup plain yogurt (I’ve also used plain Greek Yogurt)
- 2 large baking apples, cored and diced into small bites (2 cups)
- 1 cup brown sugar
- 1 1/2 tsp cinnamon
- 1 Tblsp unsalted butter
- Heat oven to 350 degrees. Grease and flour an 8×8 inch cake pan.
- In a large bowl, cream butter and sugar with a mixer until light and fluffy. Add eggs one at a time blending well. Stir in vanilla.
- In another bowl, mix flour, baking powder, baking soda and salt.
- Add flour mixture to creamed mixture in batches, alternating with yogurt. Mix until blended.
- Fold in apples and pour batter into cake pan.
- In a small bowl, stir together brown sugar and cinnamon. Cut in the butter with a pastry blender or using your fingers until the sugar mixture is crumbly. Sprinkle evenly over cake batter.
- Bake for 50-55 minutes, until cake is golden brown and a toothpick inserted in center comes out clean. Cool in pan for 15-20 minutes before turning it out onto a wire rack. Invert and place onto a serving platter.
Update: This recipe was featured at…