A delicious, seasonal coffee cake that's incredibly moist; thanks to yogurt!
| 1⁄2 | c | butter (at room temperature) |
| 1⁄4 | c | brown sugar |
| 1⁄2 | c | granulated sugar |
| 1⁄2 | tsp | vanilla |
| 2 | eggs | |
| 2 | c | unbleached all-purpose flour |
| 3⁄4 | tsp | baking powder |
| 3⁄4 | tsp | baking soda |
| 1 | tsp | cinnamon |
| 1⁄4 | tsp | ground nutmeg |
| 1 | c | raisins |
| 3 | medium apples (peeled, cored and coarsely chopped) | |
| 1⁄2 | c | chopped walnuts |
| 1 | c | Stonyfield Organic Low Fat Vanilla Yogurt |
| Topping | ||
|---|---|---|
| 2 | tbsp | unbleached all-purpose flour |
| 1⁄4 | c | brown sugar |
| 1⁄2 | tsp | cinnamon |
| 2 | tbsp | chopped walnuts |
Preheat the oven to 325°. Lightly grease a 9x13 inch pan. In a large bowl, cream together the butter and sugars. Add the vanilla and eggs and beat together. In another bowl, sift together the flour, baking powder, soda, cinnamon and nutmeg. Add raisins, apples and walnuts and toss lightly to coat. Add the flour mixture to the butter mixture and mix thoroughly. Gently fold in the yogurt until evenly mixed. Pour the batter into the baking pan.
To make the topping, mix together the brown sugar, flour, cinnamon and walnuts. Sprinkle the topping over the batter. Bake the coffee cake for 40-50 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes on a wire rack before serving.