All of that classic cinnamon sugar coffee cake flavor, but with way less sugar. Perfect for breakfast or as a snack.
1 1/2 cups maple yogurt
1/2 cup maple syrup
2/3 cup olive oil
2 t vanilla
3 large apples, chopped (around 4 cups)
1 cup fresh cranberries, halved
2 1/2 cups flour
2 t baking powder
1 t baking powder
1 t salt
2 1/2 t cinnamon
1/4 cup maple sugar
2 T butter, softened, plus more for preparing the pan
1/2 chopped walnuts
Preheat oven to 350 and generously butter a 9x13 baking pan.
Whisk together the yogurt, syrup, oil, eggs and vanilla.
Whisk together the flour, baking powder and soda, 1/2 teaspoon of cinnamon and salt.
Using your fingers or a fork, mix the butter, sugar, walnuts and the rest of the cinnamon together until it forms a thick paste.
Fold the dry/flour ingredients into the wet, then add the chopped apples and cranberries. Do not overmix.
Pour half the batter into your prepared pan.
Drop little pieces of the cinnamon sugar mixture into the batter until you've used half, then pour on the rest of the batter.
Dot the rest of the sugar mixture on the top of the cake and bake for around 45 minutes, or until the middle is set.