Delicious Streusel Apple Coffee Cake Recipe

Name: Delicious Streusel Apple Coffee Cake Recipe
Total time: 1 hr 35 mins
Ingredients: 1.5 cups packed light brown sugar; 0.75 cup all-purpose flour; 2 teaspoons ground cinnamon; 0.5 cup butter, chilled and diced; 1 cup chopped walnuts; 3.25 cups all-purpose flour; 1.5 teaspoons baking powder; 0.75 teaspoon baking soda; 1.5 cups white sugar; 0.75 cup butter, room temperature; 3 large eggs; 16 ounces plain low-fat yogurt; 2 teaspoons vanilla extract; 2 Granny Smith apples - peeled, cored and finely diced

Discover this wonderfully moist streusel apple coffee cake recipe, boasting a delightful layer of apples and streusel inside, plus an extra topping of streusel. It's incredibly delicious!

Total time1 hr 35 mins
Prep time30 mins
Cook time50 mins
Yield1 (9- to 10-inch) Bundt cake, 16

Adjust servings

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Servings

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch Bundt pan for baking.
In a bowl, combine brown sugar, ¾ cup flour, and cinnamon. Cut in ½ cup of cold butter using a fork until the mixture is crumbly. Stir in walnuts and set the streusel mixture aside.
Whisk together 3¼ cups flour, baking powder, and baking soda in a separate bowl. Set the dry ingredients aside.
In a large bowl, beat white sugar and ¾ cup butter with an electric mixer until the mixture is light and fluffy. Beat in eggs, one at a time, ensuring each addition is well incorporated. Stir in yogurt and vanilla extract, then gently stir in the flour mixture until just combined.
Pour 3 cups of the batter into the prepared Bundt pan, sprinkle with ¼ of the streusel, and then layer with apples. Sprinkle with ½ of the remaining streusel. Pour in the remaining batter and top with the remaining streusel, lightly patting it down into the batter.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let it 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 it to release the cake. Remove the pan and transfer the cake to the rack to cool completely.

Nutrition

Calories: 482 kcal
Fat Content: 21 g
Fiber Content: 2 g
Sugar Content: 43 g
Sodium Content: 234 mg
Protein Content: 7 g
Cholesterol Content: 75 mg
Carbohydrate Content: 68 g
Saturated Fat Content: 10 g
Unsaturated Fat Content: 0 g