![]() And finally comes the vanilla-scented cake base. Then you get these thinly sliced apples that are soft and salty-sweet from being bake between a vanilla cake and buttery crumbs. It starts with cinnamon, butter, sugar, and walnut jumbo crumbs. And so much taste and texture in each bite. We’re talking about three amazing layers all jam-packed into one cinnamon apple crumb cake. Would you ever OR have you ever heard anyone say, ‘this cake has too much crumb?’ I’ll tell you why. When I say my crumb cakes are ‘crumby’, I mean they are extra super-duper heavy on the crumbs. ![]() There’s just something about a good buttery crumb topping that just makes fall mornings a little more perfect. ![]() And while I’m starting Monday off with all the honesty, I might as well tell you that you’ll also occasionally (read: almost always) find me stealing all the crumbs off of hubby’s cake as well. This apple crumb cake has been my breakfast // snack // dessert of choice more times this month than I’d actually like to recall at the moment. Careful not to over-bake, as the cake will dry out if it's in the oven too long.Today’s post is sponsored by California Walnuts! We are using their delicious walnuts in the crumb topping of this fall-inspired apple crumb cake.Ceramic dishes tend to bake the outside more quickly than the center, resulting in dry edges. Careful not to over-mix the batter once you add the flour to avoid a tough crumb.Cool the cake before cutting into squares.Bake at 350 until a toothpick inserted in the center emerges with just a few barely moistened crumbs, about 20-25 minutes.Spread the remaining batter over the crumb mixture.Spread half of the batter into a square metal pan that's been greased and floured.Whisk or beat just until everything is evenly moistened. Add the flour, baking powder, baking soda, cinnamon and salt.You can also use a stand mixer if you'd like. In a large bowl, use a whisk or hand beaters to mix the yogurt, oil, sugar, eggs and vanilla until well mixed.I cut the sugar so that there's still sweetness, just not too much. ![]() I also used whole wheat pastry flour for extra fiber, but with a texture that's still nice and tender. It adds moisture (and a protein boost!) with less fat. Greek yogurt takes the place of butter and/or sour cream in this coffee cake. Let's be honest, who can resist a good crumb topping? It can be whipped up fairly quickly with just a few ingredients, makes your house smell heavenly while it bakes, and is the perfect accompaniment to eggs, bacon, fruit, and of course, a nice cup of coffee! Since it's a little more nutrient-dense than your average coffee cake, it's better for filling you up longer and not leaving you with a sugar hangover. This deliciously moist coffee cake is perfectly spiced with warm cinnamon, has just the right amount of sweetness to be a breakfast (versus a dessert disguised as breakfast) and has a delightful crumb topping and streusel swirled throughout. Torn between a simple, sweet breakfast treat and a more nutritious option for feeding a brunch crowd? There's no need to choose when you can make a few healthier swaps in this delicious cinnamon crumb coffee cake made with Greek yogurt! It's the perfect solution to hosting brunches, a snack for your morning coffee, or a make-ahead friendly breakfast for your family.
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