This super easy and tasty coffee cake is filled with fresh apples! I used large fuji apples for their sweet delicious flavor, which become even more intense after baking.
The original recipe from the New York Times calls for a 9″ x13″ baking pan, but when I saw this round version topped with apple slices I had to give it try. There were no real directions for making this cake round so I just guessed!
I used a 10″ springform pan (a 12″ would work well too) and topped the cake with one large, sliced apple. I sliced the apple on a mandolin for even slices but you can easily slice them by hand, just try to keep the slices uniform.
After topping the cake with the apple slices I brushed on a little milk and sprinkled some apple cinnamon sugar over the top. Just before serving, I sprinkled a little sparkling sugar for extra crunch and shine!
The best thing about this cake is that you can make it the night before, keep it covered in the fridge, then bake it the next morning. Nothing beats apples for a fall treat and this apple yogurt coffee cake is sure to please.
Here is how you can make your own.
The basic New York Times recipe can be found here. I made my cake in a 10″ springform pan instead of a 9″ x 13″ pan so the cake baked a lot longer than indicated in the basic recipe. I also topped the cake with apple slices before baking, so you will need two large apples instead of one.
Evenly slice one large apple to use for the top of the cake. Set slices aside.
Preheat the oven to 350 degrees. Spray a 10″ springform pan with cooking spray and place on a rimmed baking sheet. Set aside.
In a large bowl whisk together the flour, sugar, baking soda, cinnamon, mace and salt. Set aside.
In a medium bowl mix together the grated orange rind, yogurt, cornstarch dissolved in milk and vanilla extract. Mix the wet ingredients into the dry ingredients until just combined.
Mix in the peeled, chopped apple. Spread batter into prepared baking pan. Top with apple slices and brush with milk.
Sprinkle on coarse sugar (I used an apple cinnamon sugar). Bake cake for 60-65 minutes. Use a sharp knife and insert into center of cake.
If knife comes out clean, cake is done. If not, cover cake loosely with aluminum foil and continue baking for another 10-15 minutes watching carefully that the apples don’t burn.
When done, remove ring from pan and serve cake warm or cool. Top cake with a sprinkle of sparkling sugar if desired.