This Apple Yogurt Coffee Cake is easy to make, deliciously moist, and the perfect companion to a mug of tea or coffee. Grab some local apples if you can, and let’s get baking!
One of my fondest memories growing up in the Okanagan was the anticipation of fruit season. Cherries, plums, peaches, pears, and of course, delicious crunchy apples fresh off of the tree. I had no clue how lucky we were! I moved away from the Okanagan for about 10 years before returning, and have such a different level of appreciation for the fruit that we grow here (and the amazing wine we produce of course!).
I’ve been making coffee cake for years, but wanted a change. Since my husband and sons are addicted to anything ‘apple’, I figured I would try an apple version of this cake. I changed it up to make the streusel whole wheat and cut back on the sugar from the original recipe. The finished cake was the smell of sweet success.
I hope you love it as much as our bunch does!
What is Coffee Cake?
While you would think that coffee cake would contain coffee, in North America, coffee cake rarely contains coffee and simply refers to a sweet cake that is intended to be enjoyed with a cup of coffee or tea. These cakes often have a crumb topping, streusel or glaze that sets them apart.
Apple Baking Recipes
It would be an understatement to say I have “many’ apple recipes! The truth is, I adore baking with apples. Maybe thats the Okanagan gal in me?! They are so versatile and accessible all year long, making them one of my go-to fruits in baking. Here are a couple of my favourites!
- Lunchbox Apple Oat Bars
- Beet, Carrot & Apple Cake
- Bourbon Apple Crisp
- Baked Apple Cinnamon French Toast
- Apple Galette
- Homemade Applesauce
What Apples are Best for Baking?
Apples that soften without losing their shape are the best for baking. I like Granny Smith, Jonagold, or Gala apples (or a mix!). They are all a safe bet! Note, a Granny Smith apple may be slightly more tart but really keep their 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.
Ingredients
Streusel
- 1/2 cup finely chopped pecans
- 1/4 cup whole wheat flour
- 2 tablespoons brown sugar
- 2 tablespoons melted butter
- 1/2 teaspoon cinnamon
- pinch salt
For the Cake
- 5 cups peeled and sliced apples*
- 1/4 cup brown sugar
- 1 tablespoon water
- 1 teaspoon cinnamon
- 2 cups all-purpose flour
- 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 the Streusel
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Combine all of the streusel ingredients together in a medium bowl and set aside.
For the Cake
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Preheat the oven to 350F and grease a 9×13" baking pan.
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In a medium heavy-bottomed pot over medium-low heat, combine the apples, brown sugar, water, and cinnamon and cook until the apples are slightly softened but not broken down, about 5 minutes. Set aside to cool.
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In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
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In a large bowl or stand mixer, beat the butter and sugar at high speed until well combined. Add the vanilla and the eggs, one at a time, and beat until incorporated after each addition. Add the flour mixture and Greek yogurt and mix on low speed until just mixed, scraping the sides of the bowl if needed. Fold in the cooked apples.
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Transfer the cake batter into the prepared pan and spread evenly.
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Sprinkle the streusel evenly over the top and bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean.
Recipe Notes
*I used BC Gala apples because they keep their shape but you can use another type.
Had a slice of this yummy cake ~ thanks Tori! For me, it’s one of those old fashioned, warm, cozy desserts ~ any day, any season, bring on the apple recipes!
I made this cake on the weekend and it was so delicious! I love many of your posts, especially the baking ones because you cut down on the sugar. Do you have any plans to post baked doughnut recipes? I just ordered popsicle molds and can’t wait to try out some of your recipes!
Hey Tori,
Have you ever subbed sugar for honey and butter for coconut oil? Do you think this substitution will work if I try these in your recipes?
Kate
Hi Kate I haven’t tried it but would love to hear if you give it a whirl! Different ingredients can yield different results so it’s hard for me to say without trying it. Have a great day!
Tori,
Do you actually cook 10 cups of apples in only 2 Tablespoons of water?
Hi Cathi! I only add the water to prevent the apples from scorching at the beginning: once the water starts to cook out of the apples you shouldn’t need any more but it may depend on how juicy your apples are – you can add a bit more if needed! Tori
Do you think it would yield a similar result if the apple was mixed in with the batter? Have you tried that before?
I think it would turn out amazing Julianne! I would just save the topping and put that on the top of the cake (not mix it in). Let me know if you end up trying it please!
Is this the same recipe that used to have the apples on the bottom of the pan/cake? I came on here looking for that recipe, so I’m guessing you’ve just altered it?
Hi Jenn yes it is! Here is the link to the original recipe!
https://www.dropbox.com/scl/fi/yhxydmd2iljk7m4vfhi57/Apple-Greek-Yogurt-Cake-OLD-BLOG.docx?rlkey=sd9jtljl4z3npo47ej3k8mf5a&dl=0
Thank you! It was so delicious, as I’m sure this recipe is too!
For the streusel I only have white flour….will this change anything?
No you can use white flour Stephanie! Would love to hear how you like it if you make it!
Ended up trying the recipe as is and it was amazing! Used Bob’s mill all purpose flour substitute for relatives with celiac and everyone has been gobbling it up all weekend! Will try the apples mixed in next time. Thanks for a healthier alternative to apple pie 👏🏻
Hi Tori, I made this cake for our Thanksgiving dinner and it was a huge hit with the family. Thanks for the recipe. We all loved how it just has the right amount of sweetness.
For your apple mixture, did you keep or drain the liquid? My apples cooked out quite a bit of water so I drained it. I used gala apples as suggested.
Lastly, the taste was amazing but I find the cake texture a bit dense. If I whipped the egg white separately and folded it with the rest of the batter, do you think I will end up with a lighter consistency? Thanks!
Hi Quyen, thank you for the feedback! My apples didn’t cook out a lot of liquid so I didn’t drain it but of course apples are all different. Good call on draining the liquid!
I think that folding in the egg white would work well to lighten up the cake. It’s a bit of a denser cake, perhaps I will play around with the batter recipe to see if I can work any magic:). Take care!! Tori
I am Not a baker… prefer cooking and savoury, but you promised this was easy so I tried it 🙂
It was great!! I was intimidated- do not own a stand mixer and only had all purpose flour – thank you , I was proud to serve this, it was very nice 🙂
Hi Cathy that is so wonderful! Really happy you loved it…and that it made you proud (makes me happy)!
xx Tori
Oh my goodness! I have been following your posts for a long time but never really READING to get to know about you! As a cancer survivor (fighter) and newly moved to the Okanangan (1 yr today!) without my family for peace & quiet I have time now to read and try some of these amazing recipes and ideas! Thank you for giving me a little hope to find my way here…happy holidays to you and your family. 🥰
Hi Heather! I will send you a little email – so happy you won your battle against cancer! Welcome to the Okanagan xx Tori