Cinnamon Apple Crumb Cake
A soft and tender apple crumb cake topped with lots of jumbo crumbs! I love adding walnuts to the topping because it adds so much texture. This is seriously the perfect accompaniment to a cup of coffee on a crisp fall morning!
Servings: 8 -12 generous slices
Ingredients
Crumb topping:
- ½ cup butter melted (see notes)
- ½ cup chopped California Walnuts
- 1 ¼ cup all purpose flour
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 2 teaspoons cinnamon
Cake:
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup butter room temperature (see notes)
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs
- ¼ cup greek yogurt
- 2 tablespoons milk
- 2 medium apples quartered, cored and thinly sliced (such as granny smith and pink lady)
Instructions
- CRUMB TOPPING: In a medium bowl combine the walnuts, flour, brown sugar, granulated sugar, and cinnamon whisk together using a fork. Use the fork to stir while you pour in the melted butter. You'll notice the crumbs start to form. Break up any huge crumbs with the fork. Place the bowl in the refrigerator while you make the batter.
- Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 9-inch springform pan with cooking spray, set aside.
- CAKE BATTER: In a medium bowl whisk together the flour, baking powder, and baking soda. In the bowl of an electric mixer, beat the butter for 2 minutes until it's light and fluffy. Add the sugar and vanilla and continue to beat for an additional 1-2 minutes. Add the eggs, one at a time until each is incorporated before adding the next. Stop the mixer and scrape down the sides. With the mixer on low speed, add the dry ingredients in three editions alternating with the greek yogurt the first time and the milk the second time. Do not overmix. The batter with be quite thick and it's okay if it has a few lumps.
- Spread the batter into the prepared pan. Top with the sliced apples followed by the crumb topping and bake for 45-55 minutes or until a skewer inserted in the center of the cake comes out mostly clean (or with just a few crumbs). Let cool for 15-20 minutes before removing from springform pan.
Notes
- I like to use salted butter for most of my baking. If you're using unsalted butter, add in ¼ teaspoon of salt for EACH the crumb topping and the cake batter.
- I suggest using a 9-inch springform for this recipe as it makes it so much easier to get the coffee cake out.
