2-3 medium apples, peeled and sliced to equal 2 cups
2 T. sugar
2 tsp. cinnamon
1 T. apple cider vinegar
THE CRUMB TOPPING:
½ c. melted and cooled unsalted butter
⅓ c. brown sugar
⅓. c. sugar
1 tsp. cinnamon
½ tsp. kosher salt
1½ c. all-purpose flour
Here's how...
Preheat oven to 375 degrees.
Mix the dry cake ingredients ( flour, sugar, baking powder, baking soda, salt, and spices).
Mix the wet cake ingredients (yogurt, coconut oil, vanilla, and egg) and then add them to the dry ingredients and mix well. Pour batter into greased and cinnamon-sugared springform pan.
Peel and slice apples and to them, add 2 T. sugar, 2 tsp. cinnamon, and 1 T. apple cider vinegar. Mix well and lay over the cake batter.
Melt and cool ½ c. unsalted butter and to it, add the cinnamon, brown sugar, white sugar, salt, and flour in the amounts listed under Crumb Topping. Mix until various sized crumbs form. Blanket the top of the apples and cake with crumb mixture and lightly press.
Bake for 35-40 minutes or until the crumbs are golden brown.
Cool almost all the way in the pan and then loosen and serve warm with caramel sauce.
Recipe by That Which Nourishes at https://thatwhichnourishes.com/caramel-apple-crumb-coffeecake/