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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!
There is just something about September, isn’t there? Cooler days (or at least evenings) get everyone in the mood for baking, and out come all of the apple and pumpkin baked goodies. There’s just nothing better!
It’s Ashley here from The Recipe Rebel with one of our new favorites — this Apple Coffee Cake piled high with crumb topping.
Personally, I think the crumb topping is the best part of any coffee cake, so it’s definitely not something to skimp on. It’s the perfect contrast to all of the juicy apples and moist Greek yogurt coffee cake!
I love using plain Greek yogurt in my baked goods because it gives them such great flavor and keeps them from drying out — which makes this coffee cake an awesome make-ahead Sunday brunch or Thanksgiving dessert. You can definitely make it ahead of time and just keep it on the counter for a day or two without refrigerating!
I’m going to go out on a limb here and say that you could swap the apples for whatever fruit you have extras of laying around the house — maybe peaches, or pears, berries, or another fall fruit, and it would be just as good! Just chop them up and stir them into the batter.
In most of my baked goods (especially ones like this that I like to be able to call “breakfast”!), I like to use a combination of whole wheat and all purpose flour to bump up the protein and fiber. You can definitely stick to just all-purpose flour if that’s what you usually use! You shouldn’t notice any difference in taste or texture.
I’d love to hear your favorite way to use up all those apples! Apple sauce, apple butter, baked goods? Crisps or cobblers? They’re all good in my books!
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Crumb-Topped Apple Coffee Cake
- 1/2 cup canola oil or other
- 1 1/4 cups brown sugar lightly packed
- 1 cup plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups flour I use half whole wheat, fluffed and scooped
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tart baking apples chopped (Granny Smith or other)
- Preheat oven to 350 degrees Lightly grease a 9″ Springform pan and set aside.
- In a large bowl, Whisk together oil and brown sugar until combined. Add yogurt, eggs and vanilla and stir until smooth.
- Add flour, cinnamon, baking powder, baking soda and salt and stir just until combined. Stir in apples and pour into prepared pan.
- To make the streusel, stir together butter, flour, brown sugar and cinnamon until a crumbly dough forms. Sprinkle over top the cake batter.
- 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.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.