Prep Time::30 mins
Cook Time:: 1 hr
Additional Time::15 mins
Total Time:: 1 hr 45 mins
Servings::16
Yield::1 9- or 10-inch Bundt cake
Ingredients
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Streusel:
1 ½ cups packed light brown sugar
¾ cup all-purpose flour
2 teaspoons ground cinnamon
½ cup butter, chilled and diced
1 cup chopped walnuts
Cake:
3 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
1 ½ cups white sugar
¾ cup butter, room temperature
3 large eggs
16 ounces plain low-fat yogurt
2 teaspoons vanilla extract
2 Granny Smith apples – peeled, cored and finely diced
Directions
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.