Maple Apple Crumb Coffee Cake

[PurplePuppy]

Maple Apple Crumb Coffee Cake




Cake:

1/2 cup butter, softened

1 cup brown sugar, packed

2 eggs

2 Tablespoons maple syrup

1/2 cup maple sugar (can substitute brown sugar)
2 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 cup plain Greek yogurt

2 1/2 to 3 cups chopped and peeled apples of your choice (I used 4 large apples)

1 1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon lemon juice



Crumb Topping:

1/2 cup brown sugar

1/2 cup flour

4 Tablespoons cold butter



Glaze:

1 cup powdered sugar

2 Tablespoons water

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon



Preheat oven to 350 degrees F and grease a 9 x 13 baking pan.



Cream together the butter and brown sugar with a mixer.



Add eggs, 1 at a time, beating after each addition until smooth.


Add the maple syrup and beat until combined.


Combine the flour, baking soda, baking powder and salt in another bowl.



Add the flour mixture and the Greek yogurt alternately to the batter in 3 separate additions, mixing until smooth after each addition.


Toss the apples in a separate bowl with the cinnamon, nutmeg, maple sugar and lemon juice until apples are all coated in the cinnamon sugar mixture.


Fold the apples into the batter.


Spread the cake batter in the pan evenly.


To make the crumb topping, combine the brown sugar and flour in a food processor (or use a fork or pastry blender). Cut in the cold butter in cubes and pulse a few times until a crumbly mixture is formed.



Sprinkle the crumb topping over the batter.


Bake at 350 degrees for 35 to 40 minutes or until a toothpick comes out clean, and the crumb topping is golden brown.


Let the cake cool before glazing. To make the glaze, mix together all ingredients in a small bowl until smooth, adding more water or icing sugar as needed to get a smooth, runny consistency.



Drizzle the glaze over the cooled cake with a spoon or a ziploc bag with the corner cut off. Warm up the cake before serving.

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