Streusel Apple Coffeecake recipe

1 servings

1 1/2 cups packed light brown sugar

3/4 cup all-purpose flour

1/2 cup butter, chilled and diced

2 teaspoons ground cinnamon

1 cup chopped walnuts

3 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

3/4 cup butter, room temperature

1 1/2 cups white sugar

3 eggs

2 teaspoons vanilla extract

16 ounces plain low-fat yogurt

2 Granny Smith apples - peeled, cored and finely diced

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour a Bundt cake pan.

To make streusel: In a medium bowl, mix brown sugar, 3/4 cup flour, and cinnamon.

Cut in the butter with a fork until crumbly.

Stir in walnuts.

In a medium bowl, stir together 3 1/4 cups flour, baking powder, and baking soda.

In a large bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs one at a time, mixing well after each.

Then stir in the vanilla and yogurt.

Gently stir in the flour mixture just until blended.

Pour 3 cups of the batter into the Bundt pan, sprinkle with 1/4 of the streusel, and layer with apples.

Sprinkle with 1/2 the remaining streusel.

Pour in the remaining batter, and top with the remaining 1/4 streusel.

Lightly pat the top layer of streusel so it sticks to the cake batter.

Bake 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Cool in the pan on a wire rack 15 minutes.

Place cookie sheet over pan and carefully invert both.

Remove Bundt pan, and let the cake cool completely.