This Apple Yogurt Coffee Cake is easy to make, deliciously moist and the perfect companion to a cup of tea or coffee. Grab some local apples if you can, and let’s bake!
One of my fondest memories growing up in the Okanagan was waiting for fruit season. Cherries, plums, peaches, pears and of course delicious crisp apples fresh from the tree. I had no idea how lucky we were! I moved away from the Okanagan for about 10 years before returning, and I have such a different level of appreciation for the fruit we grow here (and the amazing wine we make of course!).
I have been making coffee cakes for years but wanted a change. Since my husband and sons are addicted to anything “apple”, I thought I would try an apple version of this cake. I changed it to make whole wheat streusel and cut out the sugar from the original recipe. The finished cake was the smell of sweet success.
I hope you love it as much as a bunch of us!
What is coffee cake?
While you’d think coffee cake would contain coffee, in North America, coffee cake rarely contains coffee and simply refers to a sweet cake meant to be enjoyed with a cup of coffee or tea. These cakes often have a topping of crumb, streusel or frosting that sets them apart.
Baked Apple Recipes
To say I have “a lot” of apple recipes would be an understatement! The truth is, I love baking with apples. Maybe this is the Okanagan girl in me?! They are so versatile and accessible year-round, making them one of my favorite fruits to bake with. Here are some of my favorites!
Which apples are best for baking?
Apples that soften without losing their shape are best for baking. I like Granny Smith, Jonagold or Gala apples (or a mix!). It’s all a safe bet! Note that a Granny Smith apple may be slightly more sour, but will hold its shape when baked.
Apple Yogurt Coffee Cake
Apple Yogurt Coffee Cake
Moist, lightly sweetened and filled with apples, this coffee cake is perfect served with coffee or tea.
Components
Streusel
-
1/2
cup
chopped pecans -
1/4
cup
whole weat flour -
2
tablespoons
Brown sugar -
2
tablespoons
melted butter -
1/2
teaspoon
cinnamon -
pinch
salt
For the cake
-
5
cups
apples, peeled and sliced* -
1/4
cup
Brown sugar -
1
Tablespoon
water -
1
teaspoon
cinnamon -
2
cups
flour for all uses -
1
teaspoon
baking soda -
1
teaspoon
baking powder -
1/2
teaspoon
salt -
1/4
cup
butter
softened -
3/4
cup
sugar -
2
teaspoons
vanilla -
2
eggs -
1 1/3
cups
Greek yogurt
plain or vanilla
Instructions
For streusel
Combine all streusel ingredients together in a medium bowl and set aside.
For the cake
Preheat oven to 350F and grease a 9×13″ pan.
In a medium heavy-bottomed saucepan over medium-low heat, combine the apples, brown sugar, water, and cinnamon and cook until the apples are slightly softened but not broken, about 5 minutes. Leave aside to cool.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
In a large bowl or mixer, beat the butter and sugar on high speed until well combined. Add the vanilla and eggs, one at a time, beating until incorporated after each addition. Add the flour mixture and Greek yogurt and mix on low speed until just combined, scraping down the sides of the bowl if necessary. Fold in the baked apples.
Transfer the cake batter to the prepared pan and spread evenly.
Sprinkle the streusel evenly over the top and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Recipe notes
*I used BC Gala apples because they hold their shape but you can use another type.
