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

Kris

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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Reviews (78)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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 to use the steusel in layers as directed I used a combination of lowfat sourcream, yogurt and applesauce. Excellent results. Flavor of the coffeecake is also enhanced by lemon or orange zest. For appearance I made a thin frosting and drizzled on the top. Not to much, just for effect. Once you make this recipe you will keep it near by to repeat and repeat. Thanks Kris! Read More
(43)

Most helpful critical review

Rating: 1 stars
01/22/2012
Did not like this at all. Read More
(6)
101 Ratings
  • 5 star values: 67
  • 4 star values: 24
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
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 to use the steusel in layers as directed I used a combination of lowfat sourcream, yogurt and applesauce. Excellent results. Flavor of the coffeecake is also enhanced by lemon or orange zest. For appearance I made a thin frosting and drizzled on the top. Not to much, just for effect. Once you make this recipe you will keep it near by to repeat and repeat. Thanks Kris! Read More
(43)
Rating: 5 stars
09/29/2003
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 streusal got a bit crunchy. Read More
(34)
Rating: 5 stars
11/07/2003
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 think I wound up cooking it for almost 70 minutes because the apple section seemed gummy when I first turned the cake out of the pan. I wound up putting it back in the pan (no major feat!) and putting it back in the oven after it had cooled for the 15 minutes. 2) Put a cookie sheat under the bundt pan in the oven because the batter JUST fits and you might get a tiny spill. I am sure you could also do this with muffins but the layering in each muffin cup might take time. Read More
(31)
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Rating: 5 stars
11/07/2003
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. Read More
(22)
Rating: 5 stars
09/17/2003
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 because I don't have a bundt pan and baked for an hour. I found the walnuts slightly bitter so next time I'll use pecans. Read More
(17)
Rating: 5 stars
09/22/2003
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 streusel stayed really moist. The yogurt was really good in it. I think I might try sour cream next time. But it was awesome!! Read More
(15)
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Rating: 5 stars
01/24/2004
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 sit for a few hours after baked it tastes even more flavorful. Read More
(14)
Rating: 5 stars
09/17/2003
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 bundt pan right to the top and then some of the filling oozed out and didn't smell to pretty on the bottom of the stove. Also after I had mixed the flour mixture in I realized I had only used had used 12 ounces of yogurt (2 6 oz containers...i thought they were 8 oz each). So I added a little sour cream and made sure to mix really well. It turned out awesome! Read More
(14)
Rating: 5 stars
09/04/2003
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. When it is baking place the pan on top of a cookie sheet to protect against possible drippage. Read More
(12)
Rating: 1 stars
01/22/2012
Did not like this at all. Read More
(6)
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