Fall has only just begun, but (can I even admit this?) I’m already a little bit sick of pumpkin! This last week, we’ve had pumpkin waffles, pumpkin cake, and pumpkin muffins. So I need a little break! So to keep with the fall flavors, I make this Sunday morning breakfast cake, and it was perfect! Let me know if you end up making it!

My favorite part of coffee cake is the crumb on top (obviously), so this recipe is crumb-heavy! If you don’t like your crumb very thick, you can always cut it in half and be just fine!

INGREDIENTS

FOR THE CRUMB TOPPING

• 3/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 8 tablespoons butter (melted)
• 1 1/3 cup all purpose flour

FOR THE CAKE

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 2/3 cup Greek yogurt or sour cream
•  1/2 cup sugar
• 1/2 cup vegetable oil or melted coconut oil
• 1/4 cup pure maple syrup
•  2 medium apples (peeled, cored, and chopped)

INSTRUCTIONS

• Preheat the oven to 350°F. Grease and flour an 8-inch square cake pan. 
• To make the crumb topping, combine all the dry ingredients and then pour the melted butter on top. Mix just until combined, and set aside.
• To make the cake, combine the Greek yogurt or sour cream, sugar, oil, and syrup and whisk well. Add the dry ingredients and spices and mix just until combined.
• Fold half of the chopped apples into the batter.
• Line the cake pan with parchment paper or spray with non stick spray. Pour the batter into the pan (it will be thick!) and spread to the corners.
• Top the batter with the other half of the apples. Then, top with the crumb topping.
• Bake for 45-50 minutes, and let cool for at least 15 minutes before slicing.