Monday mornings need a little extra yum-factor. After all, Monday seems to be every ones least favorite day. Poor thing! It’s not Monday’s fault. It didn’t choose to be the start of the work week. To make the day a bit sweeter, let’s have some Apple Walnut Coffee Cake! Coffee cake makes ANY day better, right?
If you don’t have an apple peeler like this one and you bake or can with apples often, this little gadget is well worth the $20 you’ll pay for it! Not only will it peel the apples quickly, it cores and slices them too, all in one easy step! It’s useful for apples, potatoes, zucchini, almost anything that needs to be peeled. It makes shoe-string potatoes a breeze. Plus, the kids love to use it because it’s FUN! Confession time: I use it because it’s fun too!
I was able to get three cups of peeled, chopped apples in very little time! While apples are the star ingredient in this cake, the California Walnuts are a very close second. Toasted and fragrant, they provide a nice crunch that truly compliments the sweetness of the apples! Plus, I love that they are local.
Things get even more Monday morning delicious with a walnut crumble topping for our Apple Walnut Coffee Cake!
Once it goes in the oven, your house will be filled with the most amazing smells! Warm apples, toasty California Walnuts, sweet cinnamon, brown sugar and a hint of ginger! I can’t think of a better way to welcome the week!
- Preheat oven to 350 degrees, F.
- Lightly coat a 13 x 9 inch baking dish with non-stick cooking spray, set aside.
- In the bowl of your stand mixer, cream together the butter and sugar until light and fluffy.
- Add the eggs 1 at a time, beating for a full minute between each egg.
- In a medium bowl, sift together the flour, baking soda, cinnamon, nutmeg and salt.
- Add ½ of the flour mixture to the sugar/egg mix. Beat for 30 seconds, or until incorporated.
- Add the greek yogurt and vanilla extract to the mixing bowl. Beat until combined.
- Add the remaining flour mixture and beat until well incorporated.
- Turn off the mixer and gently fold in the chopped apples and toasted walnuts.
- Pour into prepared baking dish, smoothing batter out to the edges of the pan.
- To make the topping, combine sugar, flour, nutmeg and cinnamon and butter in a small bowl and mix until it resembles coarse crumbs. Stir in the walnuts and ginger, mixing with your hands to evenly distribute the nuts.
- Sprinkle the topping over the cake and bake until golden brown, 35-40 minutes. Remove from the oven and let cool on a wire rack for at least 15 minutes.
- Serve warm, if desired.
- Coffee Cake will keep well wrapped in the refrigerator for at least four days, but is best the day you make it.
Let’s welcome Monday together, with a warm slice of Apple Walnut Coffee Cake and a cup of coffee! What do you say? I’ll meet you at the table!