Apple Crumble Coffee Cake
Ingredients
- 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, divided
- 1 cup plain yogurt
- 1 ½ teaspoons vanilla extract
- 2 Honeycrisp apples
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Instructions
- Gather all ingredients.
- Preheat the oven to 350 degrees F (175 degrees C) with an rack in the center position. Generously butter a 9x12-inch baking dish with 2 teaspoons butter.
- Whisk flour, baking powder, baking soda, and ½ teaspoon sea salt together in a bowl; set dry ingredients aside.
- Combine walnuts, ⅓ cup brown sugar, ⅓ cup white sugar, 3 tablespoons melted butter, cinnamon, and ¼ teaspoon salt in a bowl until walnuts and sugars are thoroughly coated with butter; set crumble mixture aside.
- Beat 1 cup white sugar and ½ cup butter together in a separate bowl with a spatula until well blended.
- Whisk in 1 egg until mixture is smooth, 2 to 3 minutes.
- Whisk in second egg until thoroughly incorporated. Add yogurt and vanilla; whisk together.
- Add flour mixture to yogurt mixture; whisk just until flour disappears. Do not overmix.
- Remove and discard cores from apples. Cut apples into ⅛- to ¼-inch slices. Stack a few slices; cut down the center, lengthwise, then dice, crosswise, into cubes.
- Fold apples into cake batter with a spatula until just combined.
- Spread ½ the batter into the prepared baking dish; evenly scatter ½ crumble mixture over top.
- Dollop remaining ½ batter on top crumble mixture; spread carefully to evenly distribute, trying not to disturb the crumbs.
- Top with remaining ½ crumble 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.
- Cool to room temperature before slicing and serving, about 30 minutes.
Source
Original recipe: View Original