Rating: 4.5 stars
104 Ratings
  • 5 star values: 68
  • 4 star values: 25
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 3

Wonderfully moist coffee cake with a layer of apples and streusel in the middle and more streusel on top. Very good.

Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
16
Yield:
1 - 9 or 10 inch Bundt cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt cake pan.

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  • 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.

Nutrition Facts

482 calories; protein 7.3g; carbohydrates 68.4g; fat 21g; cholesterol 74.7mg; sodium 234.4mg. Full Nutrition
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