Ingredients:

  • 1/2 cup All-Purpose Flour
  • 1/4 cup Packed Light Brown Sugar
  • 1 teaspoon Ground Cinnamon (for streusel)
  • 4 tablespoons Cold Unsalted Butter, diced
  • 2 medium Baking Apples, peeled, cored, and diced (about 1/4 inch)
  • 1 3/4 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 1/4 cup Packed Light Brown Sugar (for batter)
  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Plain Greek Yogurt or Sour Cream
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 1 teaspoon Ground Cinnamon (for batter)
  • 1/2 teaspoon Ground Nutmeg

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang, or grease and flour thoroughly. Peel, core, and dice the apples into small, uniform pieces (about 1/4 inch). Set aside.
  2. Prepare the Streusel: Whisk together 1/2 cup flour, 1/4 cup brown sugar, and 1 teaspoon cinnamon for the streusel in a small bowl. Use your fingertips or a pastry cutter to rub the cold, diced butter into the dry mixture until coarse crumbs form. Place the streusel mixture in the refrigerator.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the 1 3/4 cups flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  4. Cream Wet Ingredients: In a large mixing bowl, beat the softened butter, granulated sugar, and 1/4 cup brown sugar until light and fluffy (3-5 minutes). Beat in the eggs, one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
  5. Combine Batter: Gently alternate adding the dry ingredients mixture and the Greek yogurt to the wet mixture, beginning and ending with the dry ingredients (Dry → Yogurt → Dry). Mix just until the flour disappears; avoid overmixing.
  6. Fold in Apples: Use a rubber spatula to gently fold the diced apples into the batter.
  7. Assemble and Bake: Spoon half of the batter into the prepared loaf pan. Sprinkle half of the reserved streusel topping over the top. Spoon the remaining batter into the pan and sprinkle the remaining streusel topping evenly over the top layer.
  8. Bake for 55 to 65 minutes. The streusel should be golden brown, and the edges of the loaf should pull away slightly from the pan. Test for doneness by inserting a wooden skewer or toothpick into the center; it should come out clean. If the top browns too quickly, loosely tent the loaf with aluminum foil for the last 15-20 minutes.
  9. Cool: Transfer the pan to a wire rack to cool for 15 minutes before using the parchment paper overhang to lift the loaf out completely. Cool for another 15 minutes before slicing and serving.