Lightened Up Moist Apple Cinnamon Coffee Cake

15 Oct

Another recipe resulting from apple picking.  Bryan cited this one as one of his favorite treats I’ve made in a while.  This is big seeing as chocolate is typically his calling.  I share in this being a favorite as of late.  It was extremely moist and indicative of the fall season.  Exactly what I was hoping for.  I used this recipe from a fellow blogger who LOVES apples and has a whole series of apple recipes.  I modified slightly using whole wheat flour and greek yogurt in place of all-purpose flour and sour cream.  I would suspect the whole wheat makes it taste a bit more hearty than would regular flour, but it made me feel a little better about the stick of buttaaaa.  On a final note,  you will be shocked at how thick this coffee cake is.  I mean LOOK at this…  Enjoy!

Ingredients:

Crumb Topping:

  • 1/2 cup butter, melted
  • 1/4 cup sugar
  • 1/4 cup and 2 TBSP brown sugar
  • 1 TBSP cinnamon
  • 1 1/2 cup whole wheat flour

Filling:

  • 2 tsp brown sugar
  • 2 tsp sugar
  • 1/2 tsp cinnamon

Coffee Cake:

  • 1 3/4 cup whole wheat flour
  • 1 cup sugar
  • 1 tsp salt
  • 2 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1 cup milk
  • 1/4 cup and 2 TBSP plain greek yogurt
  • 2 1/4 tsp vanilla
  • 2 eggs
  • 1 1/2 – 2 cups apples, peeled and chopped

Directions:

  1. Preheat oven to 325 degrees.  Grease or use cooking spray to prepare a square baking dish.
  2. To prepare your crumb topping, mix all ingredients except the flour in a medium bowl.  Once combined, slowly add the flour and mix with a fork.  The delicious crumbles will form!  Set aside.
  3. In a small bowl, combine the filling ingredients. Set aside.
  4. In a large bowl, whisk all of the dry cake ingredients together.  Slowly add milk, greek yogurt, eggs, and vanilla until mixed.  Fold the apples in gently.                   
  5. Pour half of the cake batter into the prepared pan.  Add the dry filling ingredients distributing as evenly as possible.  Add remaining cake batter.                             
  6. Break up your topping crumbs with a fork.  Cover the batter with the crumb topping.
  7. Bake 70-75 minutes or until a toothpick comes out clean.  Do your best to allow it to cool completely before serving (Full disclosure: We made it maybe 5 minutes…)
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