A delicious, seasonal coffee cake that’s incredibly moist; thanks to yogurt!

Apple and Yogurt Coffee Cake

A 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


  • 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 Smooth & Creamy Vanilla Yogurt

  • Topping

  • 2 Tbsp unbleached all-purpose flour
  • 1/2 tsp cinnamon
  • 2 Tbsp chopped walnuts
  • 1/4 c brown sugar


Step 1

Preheat the oven to 325°. Lightly grease a 9x13 inch pan.

Step 2

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.

Step 3

To make the topping, mix together the brown sugar, flour, cinnamon and walnuts. Sprinkle the topping over the batter.

Step 4

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.