apple crumble cake

apple crumble cake (adapted from Sally's Baking Addiction )
crumble topping
1/3 cup white granulated sugar
1 tsp cinnamon
1/4 cup butter, melted (I used I Can't Believe It's Not Butter)
2/3 cup all-purpose flour

cake
2 cups all-purpose flour
1/2 cup white granulated sugar (or more, if you'd like ^_^)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 tsp cinnamon
1/4 cup butter, softened (I used I Can't Believe It's Not Butter)
1/4 cup oil (I used canola)
1/3 cup milk (I used coconut)
2 eggs
1/2 cup low fat plain greek yogurt
3 medium granny smith apples, peeled and cut into small chunks

to make the crumble topping
1. Preheat the oven to 425 F. In a bowl, combine all the crumble topping ingredients. It might initially be difficult to incorporate the flour, but keep mixing until you have moist clumps.
to make the cake
2. In a separate bowl, beat the softened butter with the sugar until incorporated. Then, beat in the eggs and the vanilla extract. Then, mix in the yogurt, milk and oil.
3. In a separate bowl, combine the dry ingredients - flour, sugar, baking soda, baking powder, salt and cinnamon.
4. Combine the wet and dry ingredients until just moistened. Fold in the apple chunks.
to assemble the cake
5. Pour batter into a greased 9x9 dish.
6. Pinch or spoon clumps of the crumble topping all over the batter's surface, covering the top of the cake.
7. Bake at 425 F for 10 minutes. Then, turn the oven down to 350 F and continue to bake for approx. 35 minutes, or until the crumble topping is golden.

Let cool for 30 minutes to an hour. Refrigerate for 10 minutes if you can. Enjoy!!