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!
Prep Time15 minutesmins
Cook Time1 hourhr
Servings: 12
Ingredients
Coffee Cake:
1/2cupcanola oilor other
1 1/4cupsbrown sugarlightly packed
1cupplain Greek yogurt
2large eggs
1teaspoonvanilla
2cupsflourI use half whole wheat, fluffed and scooped
2teaspoonscinnamon
1teaspoonbaking powder
1/2teaspoonsalt
1/2teaspoonbaking soda
2tart baking appleschopped (Granny Smith or other)
Crumb Topping:
1/2cupmelted butter
1 1/2cupsall-purpose flour
3/4cupbrown sugarlightly packed
1teaspooncinnamon
Instructions
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.