Wonderfully moist apple streusel cake with a layer of apples and streusel in the middle and more streusel on top. Very good.
Ingredients
- ½ cups packed light brown sugar: 1 piece
- all-purpose flour: 0.75 cup
- ground cinnamon: 2 tsp
- butter, chilled and: 0.5 cup (diced)
- walnuts: 1 cup (chopped)
- ¼ cups all-purpose flour: 3 piece
- ½ teaspoons baking powder: 1 piece
- baking soda: 0.75 tsp
- ½ cups white sugar: 1 piece
- butter, room temperature: 0.75 cup
- eggs: 3 piece
- ounces plain low-fat yogurt: 16 piece
- vanilla extract: 2 tsp
- Granny Smith apples - peeled, cored and: 2 piece (diced)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch Bundt pan.
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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.
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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.
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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.
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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.
