Description
Wonderfully moist coffee cake with a layer of apples and streusel in the middle and more streusel on top. Very good.
Ingredients
- 1 ½ cups packed light brown sugar
- ¾ cup all-purpose flour
- ½ cup butter, chilled and diced
- 2 teaspoons ground cinnamon
- 1 cup chopped walnuts
- 3 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ cup butter, room temperature
- 1 ½ cups white sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 16 ounces plain low-fat yogurt
- 2 Granny Smith apples – peeled, cored and finely diced
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch Bundt pan.
- Make streusel: Mix together brown sugar
- flour
- and cinnamon in a medium bowl. Cut in butter with a fork until crumbly. Stir in walnuts and set aside.
- Make cake: Stir together flour
- baking powder
- and baking soda in a medium bowl; set aside. Cream together sugar and butter in a large bowl until light and fluffy. Beat in eggs
- one at a time
- mixing well after each addition. Stir in yogurt and vanilla. Stir in flour mixture just until blended.
- Pour 3 cups batter into the prepared Bundt pan. Sprinkle with 1/4 of the streusel
- then layer with apples. Sprinkle with 1/2 of the remaining streusel. Pour in remaining batter and top with remaining streusel. Lightly pat down top layer of streusel into batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 50 to 60 minutes. Cool in the pan on a wire rack for 15 minutes. Place cookie sheet over the pan and carefully invert both. Remove Bundt pan; let cake cool completely.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 16