Our Blogg


November 18th, 2014

The Triple C (Chuck’s Coffee Cake)

Harvest Apple Crumble

I lived down in LA for a while during my photography days and one of our coworkers used to occasionally bring a coffee cake to work.  He lived in South Central, one of the rougher neighborhoods in LA, and he got the cake at his local corner store.  The cake was moist and the topping just perfectly crunchy.  This is my homage to that humble cake.  It’s been over a decade but I still think about it.  – Smári









Serves 8-10

Total Time 1 hour, 15 minutes



2 tablespoons (30g) unsalted butter for greasing the dish
13 x 9-inch glass baking dish

8 tablespoons (115g) unsalted butter, softened
1 ½ cups (330g) light brown sugar, packed
2 large eggs
2 cups (250g) all purpose flour
1 teaspoon (6g) baking soda
1 teaspoon (2g) cinnamon, ground
½ teaspoon salt
1 cup (230g) Smári Pure (Whole Milk)
1 teaspoon (5ml) vanilla extract
2 cups (230g) Pink Lady apples, peeled, cored and chopped into ¼ inch cubes

½ cup (110g) light brown sugar, packed
½ cup (65g) all purpose flour
½ cup (50g) walnuts, skins off and chopped
½ teaspoon (1g) cinnamon, ground
¼ teaspoon salt
4 tablespoons (60g) unsalted butter, softened



Preheat oven to 350 degrees. In a standing mixer cream the 8 tablespoons of butter with the brown sugar until light and fluffy, 5-6 minutes.  Scrape down the sides and bottom as necessary.  Add the eggs one at a time, beating until fully incorporated before adding the second egg.

In a medium bowl sift together the flour, baking soda, cinnamon, and salt.  In a small bowl combine the yogurt and vanilla.  Add the dry ingredients to the butter mixture on low speed, alternating with yogurt, beginning and ending with dry mixture, and mixing until just combined.  Fold in the apples.  Spoon into the prepared baking dish and spread out evenly to the edge.

To make the topping combine the brown sugar, flour, walnuts, cinnamon, salt, and butter in a medium bowl.  Rub together until it begins to look like small peas sized pebbles.  Sprinkle the topping over the cake batter.  Bake on the middle shelf until golden brown and a skewer comes out clean, rotating halfway through baking.  Remove from the oven and let cool on a wire rack for at least 15 minutes.

Print this recipe.


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