Yogurt Apple Coffee Cake

Preheat oven to 350 degrees Fahrenheit.

In a saucepan on the stove, melt 2 tablespoons butter with 2 tablespoons brown sugar.

Meanwhile, core and peel the apples; cut them into 1/4-inch cubes. Saute them in the butter/sugar mixture until soft.

While this it happening (it’ll take some time), in a mixing bowl, combine oil, remaining 1/3 cup brown sugar, eggs, vanilla, yogurt, and milk. Mix until homogeneous. The add the flour, baking powder, salt, and cinnamon.

Mix well. When apples are soft, pour them (as well as the butter/sugar/juice that will have collected in the bottom of the pan) into the mixing bowl and fold into the batter.

Pour batter into a greased 9″ cake pan or springform pan (the original recipe calls for the latter, but I don’t have one, so I use the former).

To make the topping, grind the Cinnamon Toast Crunch cereal until finely crumbed. Add remaining 2 tablespoons butter and mix until well combined. Drop in clumps on top of the batter.

Bake for 40 to 50 minutes or until a knife inserted into the cake comes out clean.