Crumb-Topped Apple Coffee Cake
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!
Servings: 12
Ingredients
Coffee Cake:
- ½ cup canola oil
- 1¼ cups light brown sugar packed
- 1 cup plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 chopped Granny Smith apples
Crumb Topping:
- ½ cup unsalted melted butter
- 1½ cups all-purpose flour
- ¾ cup light brown sugar packed
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9" Springform pan and set aside.
- In a large bowl, whisk together ½ cup canola oil and 1¼ cups light brown sugar packed until combined. Add 1 cup plain Greek yogurt, 2 large eggs and 1 teaspoon vanilla extract and stir until smooth.
- Add 2 cups all-purpose flour, 2 teaspoons cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda and ½ teaspoon salt and stir just until combined. Stir in 2 chopped Granny Smith apples and pour into prepared pan.
- To make the streusel, stir together ½ cup unsalted melted butter, 1½ cups all-purpose flour, ¾ cup light brown sugar packed and 1 teaspoon 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
Calories: 377kcal | Carbohydrates: 65g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 170mg | Potassium: 155mg | Fiber: 1g | Sugar: 36g | Vitamin A: 40IU | Calcium: 78mg | Iron: 2.1mg
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