The Scoop
Apple cake, cinnamon crumble, and caramel decided to form a very convincing fall committee.
This fluffy coffee cake is packed with tender apples and warm cinnamon, topped with a buttery brown sugar crumble, and finished with a drizzle of caramel.
Cozy, generous, and basically designed to make a cup of coffee feel like a proper event.
Ingredients
For the cake:
- 6 tablespoons unsalted butter, very soft and room temperature
- 1 cup brown sugar, packed
- 2 eggs
- 1 cup Greek yogurt
- 2 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- salt, to taste
- 4 medium apples, cored and chopped
For the topping:
- 1 teaspoon cinnamon
- 2/3 cup brown sugar, packed
- 2/3 cup flour, sifted
- 5 tablespoons unsalted butter, cold
- caramel sauce or dulce de leche, optional, to taste
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking pan or a 9-inch springform pan.
- In a medium bowl, beat the 6 tablespoons of butter with 1 cup of brown sugar and the eggs on high speed until fluffy and light in color, about 1 minute.
- Add the Greek yogurt to the butter mixture and continue beating to combine.
- In a separate bowl, combine 2 cups of flour with the baking soda, baking powder, 1 teaspoon cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and stir to combine.
- Fold the apples into the batter.
- In a small bowl, combine the remaining cinnamon, remaining brown sugar, and remaining flour, and mix to combine.
- Add the cold butter to the topping mixture and mix until it is very crumbly and coarse in texture. Add more flour if needed.
- Pour the batter into the prepared pan and top with the crumb topping.
- Bake until a toothpick inserted in the center of the cake comes out clean, about 50 minutes.
- Drizzle with the caramel sauce.
- Slice and serve.
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