2 medium Granny Smith apples, peeled, quartered, cored and thinly sliced
PREPARATION
crumb topping
In a medium bowl combine the walnuts, flour, brown sugar, granulated sugar and cinnamon. Whisk together using a fork.
Use the fork to stir while pouring in the melted butter. You’ll notice the mixture will become a crumb-like texture. Break up any large crumbs with the fork. Place the bowl in the refrigerator while you make the batter.
cake
Preheat oven to 350°F. Spray a 9-inch spring form pan with cooking spray, set aside.
In a medium bowl, whisk together the flour, baking powder and baking soda.
In the bowl of a stand mixer, or using an electric mixer, beat the butter for 2 minutes until light and fluffy. Add the sugar and vanilla extract and continue to beat for an additional 1-2 minutes. Add the eggs one at a time until incorporated. Stop the mixer and scrape down the sides.
With the mixer on low speed, add a third of the dry ingredients. Mix until just combined.
Mix in the Greek yogurt, followed by another third of the dry ingredients. Mix until just combined.
Mix in the milk, followed by the last third of the dry ingredients. Mix until just combined, about 1 minute. Do not overmix. The batter will be quite thick and it’s okay if it has a few lumps.
Spread the batter into the prepared pan. Top with the sliced apples followed by the crumb topping.
Bake for 45-55 minutes or until a skewer inserted in the center of the cake comes out mostly clean (or with just a few crumbs). Let cool for 15-20 minutes before removing from spring form pan. Serve warm or at room temperature.
