Apple Crumble Coffee Cake
If you're a fan of apple crumbles, coffee cakes, and Dutch apple pies, this just might become your new favorite dessert recipe. Regardless of what time of day this graces your table, you're going to be enjoying what I think is the perfect combination of moist buttery cake, sweet bits of fruit, and buttery, crunchy crumbs.
One of the keys here is to make sure you dice your apples nice and small, so they become perfectly tender by the time your coffee cake is baked. Of course, you don't have to use apples, or any fruit for that matter, and this recipe will still produce a world-class coffee cake, but I hope you do. It's not like they add a ton of health benefits, but a little extra fiber is always a good thing, and that way we won't feel quite as guilty for enjoying this for breakfast and dessert. I'll finish by saying I really do hope you give this apple crumble cake a try soon. Enjoy!
2 teaspoons unsalted butter
2 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon fine sea salt
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
1 cup white sugar
½ cup unsalted butter, at room temperature
2 large eggs
1 cup plain yogurt
1 ½ teaspoons vanilla extract
2 Honeycrisp apples
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish generously.
Whisk flour, baking powder, baking soda, and salt together in a bowl. Set aside.
Combine walnuts, brown sugar, white sugar, melted butter, cinnamon, and salt in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
Cream sugar and butter together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add yogurt and vanilla; whisk together.
Add dry flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
Remove the core from the apple. Thinly slice on the Geedel rotary cheese grater. Stack several slices, cut through the center, and cut into cubes. Add the cake batter and mix well with a spatula until just combined.
Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently.
Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.