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My review
Streusel Apple Coffeecake
4
Kris
"Wonderfully moist coffee cake with a layer of apples and streusel in the middle and more streusel on top. Very good."
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Ingredients
1 h 30 m servings 482Original recipe yields 16 servings (1 - 9 or 10 inch Bundt cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 7394 Ratings
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Most helpful positive review
12/26/2004
This recipe is a 5 Star. I made it in a tube pan, bundt pan just too small. Just a couple of suggestions. First, next time I will finely dice the apples and mix into the batter and then proceed...
Most helpful critical review
1/22/2012
Did not like this at all.
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12/26/2004
This recipe is a 5 Star. I made it in a tube pan, bundt pan just too small. Just a couple of suggestions. First, next time I will finely dice the apples and mix into the batter and then proceed...
6/12/2001
This cake was wonderful--it baked up very nicely and didn't fall apart when removed from the pan. I would probably cover the "top" with foil for the last 15 min. of baking time, though, as the ...
3/26/2003
This is a very goos cake and was thoroughly enjoyed by everyone at a recent Spring brucnh. I will warn the future bakers with a few tips: 1) This takes at least 60 minutes, if not more. I thi...
11/29/2002
AWESOME. I realized at the last minute that I didn't have any yogurt, so I substituted sour cream and a little applesauce to total 16 oz. Worked great.
2/20/2003
This was excellent! Way better than store bought. It tastes like there's apple pie filling in the middle. I used margarine because that's what I had on hand. I also used two 9x5 loaf tins becaus...
10/16/2001
This came out so good. I brought it to a party and everyone went crazy over it. I melted caramel and drizzled it over the top. I also put foil over it at the last 15 minutes just so the streus...
3/28/2003
This was fantastic. A food proccessor makes the job of making the crumb mixture extremely fast and easy. The only problem I had was I think there was too much batter. My coffee cake filled the b...
8/12/2002
Absolutely incredible! This cake is always a winner at parties: it's very moist and sweet. I like to use Stoneyfield nonfat organic yogourt to keep calories down. Also, if the cake is left to...
7/4/2001
THE BEST coffee cake that I've ever had. I will definitely be making it again. Because I'm nuts over apples, I will probably add a second layer next time. You owe it to yourself to make it. W...