Long time, no post.
I am terribly, terribly sorry. I blame it on high school. Sophomore year, to be exact. A lot of my time was put into the effort of waking up at 5:30 everyday and not going to sleep until 11:00 due to the crazy amount of AP US History homework I receive on a daily basis…man I really miss summer.
But now, I’m finally settled into the schedule and I can start up with my posting again!!
Let’s end this mini-hiatus with a delicious coffee cake that I would most definitely love to eat at every meal.
Surprisingly, when creating this baby, I added some Greek yogurt and it worked out AMAZING!! It’s so fluffy, and cinnamon-y and just plain good.
There’s a layer of apples in between, and it adds the perfect amount of fall flavor that gives you that nostalgic feeling of when you went apple picking with your family when you were younger…
I just really, really, really love autumn. The smells, the colors, the crisp morning runs, THE SWEATERS!! (P.S. Watch out for a whole lot of pumpkin recipes #sorrynotsorry)
I know for a fact that you are going to love this cake just as much as my family and I did. So what are you waiting for?? Go and make some cake!!
- 1 cup almonds
- 1 1/2 tablespoons cinnamon
- 2 tablespoons brown sugar
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour, sifted
- 1 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- pinch salt
- 1 cup non-fat plain greek yogurt
- 1 peeled, thinly sliced apple (I used Honeycrisp)
- Preheat oven to 375º and spray a 9 inch spring form pan with cooking spray
- In a food processor, combine all the crumble ingredients and pulse until the nuts are finely chopped, but not a powder. Set aside
- Sift together all of your dry ingredients in a separate bowl. This is a very crucial step!!!
- In an electric mixer beat together the butter and 1 cup of sugar until fluffy. Then add eggs and vanilla and beat well again
- With the mixer on low, add a third of your dry ingredients, being careful not to overmix. Then, add a third of the yogurt and beat just a little again. Repeat with remaining dry ingredients and yogurt, ending with the yogurt. Be very careful to not overmix
- Pour half of the batter into prepared pan and smooth out
- Place apples on top of the batter in a thin layer. Then, add half of your crumble mixture over the apples
- Pour remaining batter over apples and smooth with the spatula. Top batter with remaining crumble mixture
- Bake in preheated oven for about 45 minutes, or until a toothpick inserted in center comes out clean
- You can add any add-ins you would like to this cake! I added 3/4 cup chocolate chips and just very lightly folded them into the batter before pouring it into the pan.