Streusel Apple Coffee Cake

This apple coffee cake, made moist with yogurt, features a fruity layer of Granny Smiths and buttery streusel in the middle, plus more streusel on top.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 482 Calories

Ingredients

• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts
• 3 large eggs
• 16 ounces plain low-fat yogurt
• 2 Granny Smith apples - peeled, cored and finely diced
• 0.75 cup all-purpose flour
• 0.75 teaspoon baking soda
• 1.5 cups white sugar
• 1.5 teaspoons baking powder
• 3.25 cups all-purpose flour
• 1.5 cups packed light brown sugar
• 0.5 cup butter, chilled and diced
• 0.75 cup butter, room temperature

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch Bundt pan.

Step 2

Combine brown sugar, ¾ cup flour, and cinnamon in a bowl; cut in ½ cup cold butter with a fork until crumbly. Stir in walnuts. Set streusel aside.

Step 3

Whisk 3¼ cups flour, baking powder, and baking soda together in a bowl. Set aside.

Step 4

Beat white sugar and ¾ cup butter together in a large bowl using an electric mixer until light and fluffy; beat in eggs, one at a time, beating well after each addition. Stir in yogurt and vanilla extract; stir in flour mixture until just blended.

Step 5

Pour 3 cups batter into the prepared Bundt pan; sprinkle with ¼ streusel then layer with apples. Sprinkle with ½ remaining streusel. Pour in remaining batter; top with remaining streusel and lightly pat down into batter.

Step 6

Bake in the preheated oven until a toothpick inserted into center comes out clean, 50 to 60 minutes. Cool in the pan on a wire rack for 15 minutes. Tap the pan firmly a few times, then shake gently to loosen the cake. Place a cookie sheet over the pan and carefully invert to release cake. Remove the pan; transfer cake to the rack and cool completely.