I made this coffee cake when I was getting TONS of apples each week in my farm share. I think that baking with a combination of apples produces the best flavor. Tart apples such as Granny Smith, Mutsu, Jonagold, Honeycrisp, or Winesaps are recommended for this recipe. This recipe is from Bubby’s Brunch Cookbook, a cookbook from a terrific restaurant of the same name in Brooklyn and New York City. I modified it by substituting some of the all-purpose flour for wheat, and fat free greek yogurt for the sour cream.
For the Topping:
- 1 1/2 cups coarsely chopped wlanuts
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 tablespoon unsalted butter, at room temperature
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 3 extra-large eggs, at room temperature
- 1 cup greek yogurt or sour cream
- 1 tablespoon pure vanilla extract
- 2 large apples, peeled, cored, and cut into 1/4-inch dice
- 1 1/2 cups coarsely chopped walnuts
- Preheat the oven to 350 degrees. Lightly butter a 9 x 13 x 2-inch baking pan and line the bottom with parchment paper. Butter the parchment paper.
- Make the topping. Stir together the walnuts, brown sugar, cinnamon, and salt in a mdium mixing bowl. Work in the butter with your fingertips until the mixture is crumbly and moist. Set aside.
- Make the cake: Combine the flour, baking powder, baking soda, and salt in a large bowl and set aside.
- Using a mixer set on medium speed, cream the butter in a large mixing bowl for 2-3 minutes, or until pale and light. Gradually add the sugar, beating well and occasionally scraping down the sides of the bowl. Beat in the eggs, one at a time, beating well after each addition. Beat in the sour cream and vanilla.
- Add the flour mixture and beat just until incorporated, with no streaks of flour remaining. Fold in the apples and walnuts.
- Pour the batter into the prepared baking pan. Sprinkle the topping evenly over the cake.
- Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and cool in the pan for 10 minutes before cutting the cake into square to serve.
