One of my favorites activities in the fall is apple picking. I love taking a slow drive out into the country to our favorite organic farm, getting a basket and picking all the different flavored beauties. The fun really starts though, when we get home with like 100 apples and I have to find something to do with them!
I had just made apple chips, and my hubby isn’t a big fan of apple pie (I know. I’m not thrilled about it either.) so I decided on this classic cinnamon struesal coffee cake, and added a few layers of apples up in that yummy-ness.
1 stick of butter, softened
1 cup sugar
2 tsp vanilla ext
1 cup of vanilla yogurt, I use whole milk yogurt**
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp baking powder
For the streusel:
1 1/2 cup flour
1/2 cup brown sugar
1/4 cup shite sugar
1/4 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
4 tbsp butter, melted
1/2 tsp vanilla ext.
1 extra large or 2 medium apples, peeled and chopped.
** you can also use sour cream in place of the yogurt. Personally, sour cream isn’t my thing, but it’s totally an option.
Starting with the cake, combine the softened butter, sugar, eggs and vanilla. Mix in the yogurt. In a separate bowl, combine all dry ingredients. Add dry dry ingredients into the butter mixture and stir until smooth.
Struesal is easy. You can just dump it all, stir, and hope for the best.😉 careful not to over mix it though, you want there to be lumps. That’s the good stuff.
Use a springform pan if you have one, since that’s how you get it out all nice and pretty. If you don’t have one, a regular round glass cake dish will do, but you won’t be able to remove it once it’s baked.
Grease your pan, and pour HALF of the cake mix down evenly. Next pour half of the apple over top, layered with half of the cinnamon struesal. I bet you can guess what’s next. The rest of the cake batter, then the rest of the apples, and then surprise, the rest of the struesal evenly layered on top.
Bake at 350 for an hour, or until a toothpick comes out clean.
Enjoy responsibly. 🍎