Recipe By Chef John
Rating
Published May 6th
Prep 25m Cook 40m Additional 30m Ready In 95m
Servings 1 9x12-inch cake Calories 630.9

Finally, after all these years, I’ve come up with a solution for people who can’t decide whether to make an apple crumble or coffee cake. This features the best things about both of those recipes. It’s like baking a crumb-topped coffee cake on top of another coffee cake!

Recipe Ingredients

  • 2 teaspoons unsalted butter
  • 2 cups all-purpose flour
  • ½ teaspoon fine sea salt
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 ½ cups finely chopped toasted walnuts
  • ⅓ cup packed light brown sugar
  • ⅓ cup white sugar
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, melted
  • ½ cup unsalted butter, at room temperature
  • 1 cup white sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • 1 cup plain yogurt
  • 2 each Honeycrisp apples

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish generously.
  2. 2 Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside.
  3. 3 Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
  4. 4 Cream butter and sugar together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
  5. 5 Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined.
  6. 6 Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently.
  7. 7 Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.

Nutrition Facts

  • Calories 630.9
  • Carbohydrate 76 g
  • Cholesterol 95 mg
  • Fat 34.1 g
  • Fiber 3.3 g
  • Protein 9.6 g
  • Saturated Fat 13.1 g
  • Sodium 434.9 mg
  • Sugar 48.1 g

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Chef's Notes

Dark brown sugar will work as well as light brown; I used a relatively runny, but beautifully tangy, sheep's milk yogurt, but regular plain Greek yogurt will work, as well as sour cream; You can use Honeycrisp or Granny Smith apples. If you cut your apples too big, your cake will be done but the apples will not be, so take your time and make them small.

Reviews

  1. Another home run dessert by my fave Chef John! Moist and just sweet enough. Recipe worked very well for me. I added a grating of nutmeg to the dry ingredients.
  2. The apples in the batter helped make this the moistest coffee cake I've ever had. Due to a food allergy, I subbed almonds for the walnuts and it came out great!
  3. Made it per the recipe, except didn't have regular plain yogurt so I used 50% full fat sour cream and 50% whole milk greek yogurt for that. Came out SPECTACULAR. In my oven, however, it needed almost a full 60 minutes for the toothpick to come out clean. Mom loved it, dad loved it, housemates - Read more ...
  4. Made recipe to the T. Crumb topping started burning halfway through cook time while the inside was still raw. Ended up cooking it to finish but the topping had to be scraped off.
  5. I tried this recipe. the texture is excellent and I added some oat on top to get extra crunchiness. the only thing that I will change in the future is the amount of sugar in it. this recipe was too sweet for me
  6. Excellent recipe, moist and tasty! (Next time I’ll half the sugar...just a little sweet for us seniors.) Thanks for sharing this - it really was special for our Mother’s Day Brunch.
  7. This is great! I didn’t have the correct pan so I used an8x8. It had to bake 20 minutes longer. Fantastic!!
  8. This is an amazing recipe - moist, apple-y, perfect pick-me-up. I cut the sugar in the batter (not the crumble) by half to lower the sugar content and it was still great!
  9. I used minkfruit as the sweetener in the dry ingredients and Swerve for the nut mix. I needed to add about a quarter cup half/half to thin the batter also. My family gobbled it down. This is a keeper.
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