Name: Apple Crumble Coffee Cake
Prep time: 25 min
Cook time: 40 min
Total time: 95 min
Ingredients: 2 teaspoons unsalted butter; 2 cups all-purpose flour; 1 teaspoon baking powder; 0.75 teaspoon baking soda; 0.5 teaspoon fine sea salt; 1.5 cups finely chopped toasted walnuts; 0.33333334326744 cup packed light brown sugar; 0.33333334326744 cup white sugar; 3 tablespoons unsalted butter, melted; 1 teaspoon ground cinnamon; 0.25 teaspoon salt; 1 cup white sugar; 0.5 cup unsalted butter, at room temperature; 2 large eggs; 1 cup plain yogurt; 1.5 teaspoons vanilla extract; 2 Honeycrisp apples

Prep Time:

25 mins

Cook Time:

40 mins

Additional Time:

30 mins

Total Time:

1 hr 35 mins

Servings:

8

Yield:

1 9x12-inch cake

Jump to Nutrition Facts

Other than a classic apple pie, I'm not generally a huge fan of apple desserts. I'm not sure why, but they just don't entice me like other sweet things do. This, however, is one very notable exception. It's almost too good. I find this very hard to stop eating.

If you're a fan of apple crumbles, coffee cakes, and Dutch apple pies, this just might become your new favorite dessert recipe. Sorry, I meant new favorite breakfast recipe. But, 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. In fact, don't be surprised if you have it for breakfast and dessert.

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. The only way to really mess this up would be to have a bunch of large, crunchy apple pieces inside an otherwise perfect coffee cake. Do not let that happen. Of course, we could hedge our bets and sauté them first, but why add another step?

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. Now, if you'll excuse me, I'm going to have a piece for lunch. I'll finish by saying I really do hope you give this apple crumble cake a try soon. Enjoy!

Chef John's Apple Crumble Cake — Apple Crumble Cake.

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Ingredients

2 teaspoons unsalted butter

Dry Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon fine sea salt

Crumble Mixture:

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

Wet Ingredients:

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

Directions

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish generously.
Mix dry ingredients: Whisk flour, baking powder, baking soda, and salt together in a bowl. Set aside.
Make the crumble: Combine walnuts, brown sugar, white sugar, melted butter, cinnamon, and salt in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
Mix the wet ingredients: 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 cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make a cut down the center, and dice across into cubes. Add to cake batter, folding in 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.

Chef's Notes:

Dark brown sugar will work as well as light brown.

I used a relatively runny, but beautifully tangy, sheep's milk yogurt, but regular plain Greek yogurt will work, as well as sour cream.

You can use Honeycrisp or Granny Smith apples. If you cut your apples too big, your cake will be done but the apples will not be, so take your time and make them small.

Nutrition Facts (per serving)

631	Calories
34g	Fat
76g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 631
% Daily Value *
Total Fat 34g	44%
Saturated Fat 13g	66%
Cholesterol 95mg	32%
Sodium 435mg	19%
Total Carbohydrate 76g	28%
Dietary Fiber 3g	12%
Total Sugars 48g
Protein 10g
Vitamin C 2mg	10%
Calcium 122mg	9%
Iron 3mg	14%
Potassium 254mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.