Name: Apple Cider Coffee Cake
Ingredients: 1 cup packed dark brown sugar; 1 1/4 cup all purpose flour; 3/4 tsp kosher salt; 1 tsp cinnamon; 1 stick salted butter, melted; 2 cups finely diced and peeled granny smith apples (from about 1 1/2 apples); 1/2 stick salted butter, at room temp; 1/2 cup granulated sugar; 2 eggs at room temp; 1 tsp vanilla extract; 3/4 cup greek yogurt or sour cream; 2/3 cup apple cider (apple juice works too, but cider has a richer flavor); 2 1/4 cups all purpose flour; 1 tsp baking powder; 1/4 tsp baking soda; 3/4 tsp kosher salt; 1 1/2 tsp ground cinnamon; powdered sugar for topping, optional

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Apple Cider Coffee Cake

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Servings: 9 servings

Ingredients Method

Ingredients

For the crumb filling and topping:

1 cup packed dark brown sugar
1 1/4 cup all purpose flour
3/4 tsp kosher salt
1 tsp cinnamon
1 stick salted butter, melted
2 cups finely diced and peeled granny smith apples (from about 1 1/2 apples)

For the cake:

1/2 stick salted butter, at room temp
1/2 cup granulated sugar
2 eggs at room temp
1 tsp vanilla extract
3/4 cup greek yogurt or sour cream
2/3 cup apple cider (apple juice works too, but cider has a richer flavor)
2 1/4 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
3/4 tsp kosher salt
1 1/2 tsp ground cinnamon
powdered sugar for topping, optional

Method

Preheat oven to 350ºF and line an 8×8-inch square baking pan with parchment paper. Spray the parchment with cooking spray and set aside.
Make the crumb filling and topping: In a medium-sized bowl, use a fork to combine the brown sugar, flour, salt, and cinnamon. Stir in the melted butter until no dry spots remain. Refrigerate until step 6.
Make the coffee cake batter: In a stand mixer fitted with the paddle attachment (or in a large bowl using an electric mixer), cream the butter and sugar on medium speed for 2 minutes until light and fluffy.
Use a rubber spatula to scrape down the sides of the bowl. Add the eggs, vanilla extract, Greek yogurt, and apple cider to the bowl. Mix on medium speed for 1 minute until well combined.
Add the flour, baking powder, baking soda, salt, and cinnamon to the bowl. Mix on low speed until no streaks of flour remain, making sure to not overmix.
Pour half of the batter into the prepared pan and spread it to the edges. (The batter will be thick but that’s ok!) Spread 1 cup of the diced apples and half of the crumb filling mixture evenly over the batter. Repeat these layers once more, starting by spreading the remaining batter gently with a rubber spatula. Then top with the second 1 cup of the apples, then the remaining crumb topping mix.
Bake for 50-60 minutes until a knife or toothpick inserted in the center comes out clean. (The bake time will depend on what baking pan you use!) Let cool to room temperature.
Top with a dusting of powdered sugar and slice into 9 squares. Enjoy immediately or store leftover coffee cake under foil on the counter for up to 1 day before transferring to the refrigerator for another 4 days. If leftover cake gets dry, heat slices in the microwave for 15 seconds.