This recipe if for those people who can't decide on whether to make apple crumble or coffee cake. This features the best things about both of those recipes. It's like baking a crumb-topped coffee cake on top of another coffee cake!
AuthorKeerthana VineedThe loving recipe is expected to make Yummilicious preparation. If you find any part if not clear, you want more information, please feel free to add as comments, and our chefs will review for everyone’s benefit. Feel free to try/share the recipe and post the photo of your creation.
Key Ingredients
Dry Ingredients
1 ¼ tsp unsalted butter
1 ¼ cups all-purpose flour
⅛ tsp fine sea salt
1 tsp baking powder
2 tsp baking soda
Crumble Mixture
¾ cup finely chopped toasted walnuts
3 tbsp packed light brown sugar
3 tbsp white sugar
⅛ tsp salt
½ tsp ground cinnamon
1 ½ tbsp unsalted butter. melted
Wet Ingredients
¼ cup unsalted butter at room temperature
½ cup white sugar
1 ¼ large eggs
⅞ tsp vanilla extract
½ cup plain yogurt
1 ¼ honeycrisp apples
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish generously.
2
Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Keep it aside.
3
Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are evenly coated with butter.
4
Cream butter and sugar 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 vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
5
Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined.
6
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.
7
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.
Nutrition Facts
Serving Size servings
Servings 8
- Amount Per Serving
- Calories 2732
- % Daily Value *
- Total Fat 137.2g212%
- Saturated Fat 53.3g267%
- Trans Fat 2.8g
- Cholesterol 428.9mg143%
- Sodium 3055.1mg128%
- Potassium 1162.8mg34%
- Total Carbohydrate 349.4g117%
- Dietary Fiber 16.3g66%
- Sugars 210.1g
- Protein 43g86%
- Vitamin A 13%
- Vitamin C 3%
- Calcium 71%
- Iron 68%
- Vitamin D 18%
- Thiamin 36%
- Magnesium 16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Nutrition Facts
Serving Size servings
Servings 8
- Amount Per Serving
- Calories 2732
- % Daily Value *
- Total Fat 137.2g212%
- Saturated Fat 53.3g267%
- Trans Fat 2.8g
- Cholesterol 428.9mg143%
- Sodium 3055.1mg128%
- Potassium 1162.8mg34%
- Total Carbohydrate 349.4g117%
- Dietary Fiber 16.3g66%
- Sugars 210.1g
- Protein 43g86%
- Vitamin A 13%
- Vitamin C 3%
- Calcium 71%
- Iron 68%
- Vitamin D 18%
- Thiamin 36%
- Magnesium 16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
