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apple crumb cake

Apple crumb coffee cake with caramel sauce

Apple crumb coffee cake made with Greek yogurt, cinnamon and lots of apples!  Perfect breakfast and dessert!
Course Dessert
Cuisine American
Keyword apple crumb cake, coffee cake
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 16 servings
Calories 271kcal


Apple coffee cake:

  • 6 tablespoons butter unsalted, very soft, room temperature
  • 1 cup brown sugar packed
  • 2 eggs
  • 1 cup Greek yogurt
  • 2 cups all-purpose flour sifted
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • a pinch of salt
  • 4 apples medium, cored and chopped

Crumb topping:

  • 1 teaspoon cinnamon
  • cup brown sugar packed
  • cup flour , sifted
  • 5 tablespoons butter melted unsalted


  • caramel sauce or homemade dulce de leche


  • Preheat oven to 350 F.  Use 9x13 inch baking pan or 9 inch springform pan.
  • In a medium bowl, beat 6 tablespoons of very soft, room temperature butter, 1 cup brown sugar and 2 eggs on high speed for about a minute until fluffy and light in color. Add Greek yogurt and beat some more to combine.
  • In a separate bowl, combine 2 cups flour, baking soda, baking powder, 1 teaspoon cinnamon, and just a pinch of salt.
  • Add dry ingredients to wet ingredients and stir to combine. Fold in chopped apples.
  • To make crumb topping: In a small bowl, combine 1 teaspoon cinnamon, ⅔ cup brown sugar, ⅔ cup flour and mix to combine. Add 5 tablespoons of melted unsalted butter and mix until the mixture is very crumbly and has coarse texture. Add more flour if necessary.
  • Grease 9x13 inch baking pan or 9 inch springform pan. Pour cake batter into the pan and top with the crumb topping. Bake for about 50 minutes until the toothpick inserted in the center of the cake comes out clean.
  • Optional: Drizzle with caramel sauce.  


Important note about properly measuring flour using measuring cups:
The proper way to measure flour using measuring cups is to aerate it first. This is done either by sifting flour, or aerating it by fluffing it up and whisking it well, then spooning it into the measuring cup, then carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than what the recipe calls for. Do aerate the flour, or you will end up with dry cake batter!
Adapted from Martha Stewart


Calories: 271kcal | Carbohydrates: 45g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 156mg | Potassium: 151mg | Fiber: 1g | Sugar: 27g | Vitamin A: 295IU | Vitamin C: 2.1mg | Calcium: 57mg | Iron: 1.3mg