Apple Blueberry Cinnamon Crunch Cake

This is a delicious, festive cake, studded with fresh apples and blueberries, and topped with a flavorful cinnamon crunch. Great for desert or as a coffee cake.

A simple wonderful desert, especially served with vanilla ice cream!

1 stick butter, room temperature 

1/2 cup cane sugar

1 tsp vanilla extract 

2 eggs

1/2 cup yogurt 

Dry ingredients:

1-1/2 cup all purpose flour 

2 tsp baking powder 

1 tsp baking soda 

1/2 tsp salt

1  large apple, peeled, cored and cut into 1/4-inch cubes (I used Honey Crisp)

1/4 cup fresh blueberries 

Cinnamon Crunch topping:

1/4 cup brown sugar

1 Tbsp butter, melted 

1 tsp dried ground cinnamon

Sugar drip topping (optional):

1/4 cup confectioner’s sugar

1 Tbsp milk

Preheat oven to 350F.  With a mixer, blend the butter and sugar together until smooth. Add the vanilla, eggs and yogurt and mix until smooth and blended.

In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Toss in the apples and blueberries. Stir to mix.

In a small bowl, mix together the brown sugar, butter and cinnamon.

Butter a 9-inch cake pan generously. Tip the dry ingredients into the wet. Scrape batter into cake pan with a silicone spatula and distribute evenly. Smooth out top and sprinkle on the cinnamon crunch topping.

bake for about 30 minutes, until golden brown and a wooden toothpick comes out clean.

Cool slightly and trace the sides of the cake with a dull knife. Carefully flip the cake onto a plate and then turn onto a rack cool completely.

If you want a bit more sweet, you can top with a confectioner's drip.  I think it might be over the top, but you judge. Mix the confectioner’s sugar with the milk to form a paste. Drizzle over cooled cake.

Cut and serve with ice cream if desired (my favorite = vanilla bean!).

Makes 1 cake.