Streusel Apple Coffee Cake

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch Bundt pan. (5 minutes)

Recipe View Make the streusel: In a medium bowl, whisk together the brown sugar, flour, and cinnamon. Cut in the chilled butter using a pastry blender or fork until the mixture resembles coarse crumbs. Stir in the chopped walnuts and set aside. (10 minutes)

Recipe View Make the cake: In a separate medium bowl, whisk together the flour, baking powder, and baking soda. Set aside. In a large bowl, cream together the granulated sugar and softened butter until light and fluffy. Beat in the eggs, one at a time, mixing well after each addition. Stir in the yogurt and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix. (15 minutes)

Recipe View Pour 3 cups of the batter into the prepared Bundt pan. Sprinkle 1/4 of the streusel evenly over the batter, then layer the diced apples on top. Sprinkle 1/2 of the remaining streusel over the apples. Pour the remaining batter into the pan, and top with the remaining streusel. Gently pat down the top layer of streusel into the batter to help it adhere during baking. (10 minutes)

Recipe View Bake in the preheated oven for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top of the cake is browning too quickly, tent it loosely with aluminum foil during the last 15-20 minutes of baking. (50-60 minutes)

Recipe View Cool the cake in the pan on a wire rack for 15 minutes. Place a cookie sheet over the pan and carefully invert both. Remove the Bundt pan and let the cake cool completely before slicing and serving. (60 minutes)