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Apple Cinnamon Coffee Cake

Prep Time20 mins
Cook Time1 hr 15 mins
Total Time1 hr 35 mins
Course: Breakfast or Dessert
Author: Hip Foodie Mom

Ingredients

For the topping:

  • 1 cup granulated sugar
  • ¼ teaspoon kosher salt
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 6 tablespoons unsalted butter melted

For the filling:

  • 1 cup light brown sugar
  • 1 1/2 tablespoons ground cinnamon

For the cake:

  • 3/4 cup 1 1/2 sticks unsalted butter, at room temp
  • 1 teaspoon kosher salt
  • 1 1/2 cups granulated sugar
  • 1/3 cup brown sugar
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 3/4 cup plain non-fat yourt
  • 1 1/4 cups LACTAID® Calcium Enriched Reduced Fat 2% Milk
  • 3 3/4 cups all-purpose flour
  • 1 1/2 apples peeled and chopped (about 1 3/4 cups when chopped)

Instructions

  • Preheat your oven to 350°F. Lightly grease or spray a 9" x 13" baking dish or pan and set aside.
  • For the topping, whisk together the sugar, salt, flour, and cinnamon. Slowly pour in the melted butter, stirring constantly until combined. Set aside.
  • For the filling, using a small bowl, simply mix together the brown sugar and cinnamon and set aside. The filling may seem like a lot but you will use all of it.
  • For the cake: using your stand mixer, beat together the butter, salt, both sugars, baking powder, and vanilla until well combined and smooth. Add in the eggs, one at a time, beating well after each addition. Use a rubber spatula to wipe down the bowl if needed.
  • Using a separate bowl, whisk together the yogurt and LACTAID milk until combined. If it’s a little lumpy, that’s fine. Add the flour into the butter mixture in your stand mixer, alternating with the yogurt and LACTAID mixture, starting and ending with the flour mixture; in 3 to 4 increments, mixing the batter to combine after each addition. Using a rubber spatula, gently fold in the chopped apples.
  • When ready to bake, pour about half of the batter into your prepared baking dish, using a rubber spatula to spread evenly, all the way to the edges of the pan. Sprinkle the filling evenly over the batter. Pour over the remaining batter over the filling. If desired, use a table knife to gently swirl the filling into the batter, as though you are making a marble cake. Lastly, sprinkle the topping all over the top.
  • Bake the cake for about 60 to 75 minutes, or until dark golden brown around the edges and a cake tester inserted into the center of the cake comes out clean. Remove the cake from the oven and allow it to cool for at least 20 minutes before cutting and serving. Enjoy with your mocha coffee!