This Apple Coffee Cake with Crumb Topping is the perfect fall breakfast or dessert -- Greek yogurt makes it so moist and it's loaded with apples and the best crunchy brown sugar streusel!
2cupsflourI use half whole wheat, fluffed and scooped
2teaspoonscinnamon
1teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
2Granny Smith apples(peeled and diced)
Streusel
1/2cupmelted butter
1 1/2cupsall-purpose flour
3/4cupbrown sugarlightly packed
1teaspooncinnamon
Instructions
Preheat oven to 350 degrees F and lightly grease a 9" Springform pan. Set aside.
In a large bowl, combine oil and brown sugar with a whisk until combined. Add yogurt, eggs and vanilla and whisk until smooth.
Add flour, cinnamon, baking powder, baking soda and salt and stir just until moistened. Stir in apples and spread into prepared pan.
To make the streusel, stir together butter, flour, brown sugar and cinnamon until a crumbly dough forms. Sprinkle over top the cake batter (see notes above for how to get nice, big clusters!).
Bake for 60-70 minutes, or until a toothpick inserted in the middle comes out clean. If the top is browning too quickly, simply cover with a piece of tin foil for the remaining bake time.
Cake can be stored at room temperature for up to 24 hours, or in the refrigerator up to 5 days. It also freezes perfectly, up to 3 months.