Oatmeal Apple Coffee Cake with Crunchy Cinnamon Streusel

By vealam

Ingredients

• Cake:
• 1/3 cup white sugar
• 1/3 cup brown sugar
• 1 large egg
• 1/2 cup vegetable oil
• 1/3 cup milk
• 1 teaspoon vanilla
• 2 cups quick cooking oats
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/3 cup yogurt (I used plain)
• 1 or 2 apples
• Topping:
• 1/2 cup rolled oats
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1 tablespoon corn starch
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 3 tablespoons butter
• Icing:
• 1/2 cup powdered sugar
• 2 teaspoons milk
• 1 tablespoon butter

Details

Servings 1
Adapted from yammiesnoshery.com

Preparation

Step 1

Preheat the oven to 350ºF (180ºC). Line a bread pan with greased parchment. I think my pan is 11x3.5" or something weird like that. Any size would be fine though. You just might have to adjust the baking time a little.
Combine the sugars, egg, oil, milk, and vanilla.
Mix the oats, baking powder, salt, and cinnamon together and add to the egg mixture and mix well. Stir in the yogurt.
Pour into the prepared pan.
Peel and slice the apples and lay them flat on top of the batter in the pan. It doesn't matter how many you use, just cover the surface.
Combine all the topping ingredients and mix until well combined. I find using my fingers works best. Sprinkle the topping over the apples.
Bake for 50 minutes or until a toothpick comes out clean.
For the icing, combine the powdered sugar and butter and then add the milk. Drizzle on top of the cake after it has slightly cooled.


*I like to use quick oats in the cake and rolled oats for the topping. It will work if you switch it up and use all quick or all rolled though. I just thought it might be a little more tender on the inside with the quick oats and that the topping would be a little chunkier with the rolled, but I really think it will work either way.