A delicious, seasonal coffee cake that’s incredibly moist; thanks to yogurt! Apple and Yogurt Coffee Cake Go to recipes By Stonyfield Vegetarian American Apples Breads and Muffins Breakfasts Fall Mother's DayA delicious, seasonal coffee cake that's incredibly moist; thanks to yogurt! Ready In: 1 hour 5 minutes Level: Easy Prep: 15 minutes Cook: 50 minutes Yields: 14 Servings Print RecipeIngredients1/2 c butter (at room temperature)1/4 c brown sugar1/2 c granulated sugar1/2 tsp vanilla2 eggs2 c unbleached all-purpose flour3/4 tsp baking powder3/4 tsp baking soda1 tsp cinnamon1/4 tsp ground nutmeg1 c raisins3 medium apples (peeled, cored and coarsely chopped)1/2 c chopped walnuts1 c Stonyfield Organic Low Fat Smooth & Creamy Vanilla Yogurt Topping2 Tbsp unbleached all-purpose flour1/2 tsp cinnamon2 Tbsp chopped walnuts1/4 c brown sugardirectionsStep 1Preheat the oven to 325°. Lightly grease a 9x13 inch pan.Step 2In 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.Step 3To make the topping, mix together the brown sugar, flour, cinnamon and walnuts. Sprinkle the topping over the batter.Step 4Bake 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.