Apple Crumble Coffee Cake — featuring sweet, in-season apples, this light, spiced coffee cake is the perfect treat to enjoy this fall! With a buttery crumb topping and notes of cinnamon, serve it warm with a scoop of vanilla ice-cream and drizzle of maple syrup for a cozy dessert!
Preheat the oven to 350°F / 180°C.
Grease a 9" x 5" loaf pan with oil. Keep it aside.
To make the crumble, combine the oats, flour, sugar, and butter in a medium bowl. Cut the butter into the other ingredients with a fork until your get a crumbly texture, don’t over mix it. Leave this in the fridge until your batter is ready.
In a bowl, take oil, sugar, milk, yogurt, and vanilla essence and whisk them thoroughly until the sugar dissolves.
Now, sieve all the dry ingredients (flour, baking powder, baking soda, salt and cinnamon powder) on top of the wet ingredients. This will aerate the mixture, making the cake fluffy. Mix this together until combined.
In the end, add in your coffee and mix gently. Fold in your the apples (keep 2 tbsp aside for topping later) and walnuts. Adjust the consistency by adding more milk if needed, one tbsp at a time.
Now, pour the batter in the greased loaf pan. Spread your crumble on top by lightly pressing into an even layer. Then spread the 2 tbsp apples on top.
Bake the cake in oven on the middle rack for 45-50 minutes. To test if the cake is done, insert a knife or a small skewer and if it comes out clean, the cake is ready.
Take the cake out and let it rest for 10 minutes.
Now, remove the cake from the loaf pan and let it sit on the cooling rack for at least 20 minutes before cutting into pieces. Serve warm with a drizzle of maple syrup and enjoy!