This Apple Walnut Yogurt Coffee Cake recipe is the perfect fall sweet breakfast or afternoon snack. Serve it with a cup of coffee or peppermint tea.
Preheat oven to 350 degrees and grease a 10" round baking dish.
In a small bowl, whisk together the flours, baking soda, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp salt. Set aside.
In the mixing bowl of a stand attachment, cream together 1/2 cup butter and 1/2 cup brown sugar until light and fluffy.
Add eggs, one at a time, beating after each addition.
With the mixer on low, alternative between adding the flour mixture, maple syrup, and Greek yogurt. Beat in vanilla extra.
Turn mixer up to medium and beat until completely combined.
Fold in apple chunks and transfer to greased baking dish. Spread out evenly.
Combine 1/2 cup brown sugar, 1/2 cup all-purpose flour, walnuts, and cinnamon in a small bowl. Use your clean hands to work the cold butter into it until a coarse consistency has formed. Set aside.
Grab 1/4 thinly sliced apple (trying to keep the pieces grouped together) and lightly press it down on top of the batter. Repeat with the rest of the apple slices, alternating directions and filling any gaps with extra slices.
Sprinkle the brown sugar topping mixture over the top and transfer to the oven.
Bake for 30 to 35 minutes or until browned completely on top.
Remove from oven and let cool on an wire rack for at least ten minutes.