Prep Time::20 mins
Cook Time::35 mins
Total Time::55 mins
Servings::8
Yield::1 (8-inch) coffee cake
Ingredients
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Cake:
1 cup all-purpose flour
¾ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
¾ cup brown sugar
¼ cup unsalted butter, softened
1 large egg
¼ cup sour cream
¼ cup vanilla yogurt
1 teaspoon vanilla extract
2 cups diced Granny Smith apple
Topping:
¼ cup brown sugar
¼ cup all-purpose flour
2 tablespoons unsalted butter, cut into small pieces
½ teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and generously flour an 8-inch square baking dish.
To make the cake: Stir flour, cinnamon, baking soda, and salt together in a bowl.
Beat brown sugar and butter with an electric mixer in a large bowl until light, fluffy, and noticeably lighter in color. Mix in egg, then mix in sour cream, yogurt, and vanilla until well incorporated. Gradually mix in flour mixture, then fold in apples. Pour batter into the prepared baking dish.
To make the topping: Mix brown sugar, flour, butter, and cinnamon together in a bowl with a fork until crumbly. Sprinkle over batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and cool on a wire rack.
Tammy Ostermann
Cook’s Note
If you don't have vanilla yogurt, add 1/4 cup more sour cream or Greek yogurt to the recipe with a dash more vanilla.