Apple Crumble Coffee Cake

 

When you have leftover apples from the tree, this is a great way to use those delicious apples.
This recipe is so delish!  Definitely a keeper.

Dry Ingredients:
 
2 C Flour
1/2 t salt
1 t baking powder 
3/4 t baking soda

Crumb Mixture:
1 C pecans chopped
1/3 C brown sugar
1/3 C sugar
1/4 t salt
1 1/2 t cinnamon 
3 T butter, melted

Wet Ingredients:
1/2 C butter, room temperature
1 C sugar
2 large eggs 
1 !/2 t vanilla
1 C plain yogurt or sour cream
2 apples, I used golden delicious

Directions:

Preheat oven to 350 degrees and grease a 9/13 pan with butter

Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside. 
Combine pecans, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until pecans and sugar are thoroughly coated with butter.

Cream butter and sugar together in another bowlwith 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.

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.  Make sure apples are cut small so they will bake nice with the cake.

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.

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.