Apple Coffee Cake

Tis that time of year; Thick snow socks are constantly attached to my feet. Our tea kettle never stops humming, for my french press is never unoccupied. My robe accompanies every outfit. The house has a lingering scent of spice, usually of cinnamon sticks. And, I can't stop baking lots of Apple, Pumpkin, Spice everything, for it fills my home with delicious scents and a lingering warmth, that can keep me on my couch, snuggled up all day long. This time of year makes my heart flutter. 

Apple Coffee Cake

1 cup Brown Sugar
1/2 cup Granulated Sugar
1/2 teaspoon Salt
2  teaspoons Cinnamon
1 cup Earth Balance Butter, melted
2 1/2 cups Whole Grain Flour

3 cups Apples, chopped
1 tablespoons Cinnamon
2 1/2 cups Whole Grain Flour
1 teaspoon Baking Soda
3/4 teaspoon Baking Powder
1/2 teaspoon Salt
3/4 cup Earth Balance Butter, soft
1 1/2 cup Granulated Sugar
2 Eggs (or, 4 Egg Whites)
1 1/4 cup Greek Yogurt
1 teaspoon Agave

Preheat oven to 350F. While heating, prepare crumb topping; In a medium bowl, mix brown sugar, granulated sugar, salt and cinnamon. Whisk in the melted Earth Balance. Stir in the flour until it is completely absorbed. It should resemble a bit of a crumby look. Spread out onto some parchment paper, while you prepare the cake.

Prepare your cake; In a medium bowl, combine apple and cinnamon, then set aside. In another medium bowl, stir flour, baking soda, baking powder and salt; set this bowl aside. In a large bowl, beat Earth Balance butter until smooth, scraping the sides down. Add your sugar to the butter mixture and continue beating until light and fluffy. Then, add the eggs, one at a time, after each is fully combined. Next, add your yogurt and agave, mix until just combined. Lastly, add your flour mixture in two separate shifts. Pour in half, mix until combined, then the rest of the flour mixture, mix until just combined. Fold in the apples.

Pour the batter into a 8 x 8 greased cake dish or stone. Fill the cake dish about 1/2 way, then top the batter with your streusel topping, leaving about 1/4 inch space from the top of the dish. Bake coffee cake for 55 - 60 minutes, or until toothpick test comes out clean! Note: If your topping is browning too much, and looks as if it will be too crunchy / burnt, cover the top of the dish with foil! 

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