This Apple Streusel Coffee Cake only uses one bowl. You get to dump all the cake ingredients together, without the fuss of wet/dry ingredients separately! The streusel topping (separate) is absolutely scrumptious…definitely don’t skip it!
INGREDIENTS
For the Cake:
2 cups all purpose flour
1 cup granulated sugar
1/2 cup whole plain Greek yogurt
1/2 cup salted butter
1/4 cup whole milk
2 large eggs
1 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1/4 tsp table salt
3 large granny smith apples, peeled and diced small
Topping:
1 cup chopped pecans
1/2 cup firmly packed light brown sugar
1/2 cup all purpose flour
1/4 cup salted cold butter, cut into cubes and chilled
3 tsp ground cinnamon
Optional Drizzle:
1/2 cup powder sugar
1 TB milk (more or less, depending on thickness desired)
INSTRUCTIONS
Make the Topping ahead of time: Combine all topping ingredients in a bowl. Use fingers to work mixture into the texture of clumpy wet sand. Cover and keep chilled.
Butter a 13×9 in baking pan and preheat oven to 350F, with rack on lower middle position.
Combine all cake ingredients except apples in the bowl of a stand mixer. Using the paddle attachment, mix at medium speed, stopping to scrape a few times, just until mixture is combined. Don’t over mix. Use a rubber spatula to fold in apples. Batter will be thick. Spread batter into prepared baking pan, evening out the top and corners. Sprinkle topping over the batter evenly.
