Apple Streusel Bundt Cake

Apple Streusel Bundt Cake

The Spruce / Cara Cormack

Prep: 20 mins
Cook: 55 mins
Total: 75 mins
Servings: 12 to 16 servings
Nutrition Facts (per serving)
401 Calories
23g Fat
45g Carbs
5g Protein
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 401
% Daily Value*
Total Fat 23g 30%
Saturated Fat 11g 54%
Cholesterol 99mg 33%
Sodium 324mg 14%
Total Carbohydrate 45g 16%
Dietary Fiber 2g 7%
Protein 5g
Calcium 122mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious apple cake is filled with a mixture of chopped apples and a spiced pecan and brown sugar streusel. It makes a fabulous coffee cake or dessert. 

Serve it as is or add a simple vanilla glaze. See the quick vanilla glaze instructions below the recipe.

Ingredients

  • For the Streusel:
  • 1 1/4 cups light brown sugar (packed)
  • 3/4 cup all-purpose flour (3 1/2 ounces)
  • 1/2 cup butter (cold, cut into small pieces)
  • 2 teaspoons cinnamon
  • 1 cup coarsely chopped pecans
  • For the Cake:
  • 3 1/4 cups all-purpose flour (14 1/2 ounces)
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 cup butter (room temperature)
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups vanilla yogurt (16 ounces)
  • 3 medium apples, Golden Delicious or Granny Smith (peeled, cored, and diced)

Steps to Make It

  1. Gather the ingredients.

    Apple Streusel Bundt Cake ingredients

    The Spruce / Cara Cormack

  2. Preheat the oven to 350 F/180 C/Gas 4 and generously grease and flour a 10-inch tube pan or nonstick Bundt cake pan.

    floured and buttered bundt pan

    The Spruce / Cara Cormack

  3. Make the streusel by combining 1 1/4 cups brown sugar, 3/4 cup flour, the cold butter pieces, and cinnamon in a medium bowl. Mix with a fork until crumbly, and butter is blended in well.

    sugar, flour, butter and cinnamon in a bowl

    The Spruce / Cara Cormack

  4. Stir in chopped pecans. Set aside.

    chopped pecans added to the flour mixture

    The Spruce / Cara Cormack

  5. Combine 3 1/4 cups flour, baking powder, baking soda in a separate bowl.

    flour, baking powder, baking soda in a separate bowl

    The Spruce / Cara Cormack

  6. Cream butter and sugar in a large mixing bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla extract and vanilla yogurt.

    Cream butter and sugar in a large mixing bowl, hand mixer

    The Spruce / Cara Cormack

  7. Beat in the dry ingredients with the mixer on low speed, just until blended.

    wet and dry ingredients in a bowl

    The Spruce / Cara Cormack

  8. Spoon about 3 cups of the batter into the prepared pan. Sprinkle with 1/4 cup of the streusel mixture and the apples, then 1/2 cup of the streusel mixture.

    apple streusel ingredients in the bundt pan

    The Spruce / Cara Cormack

  9. Spoon remaining batter over streusel apple layer. Then top with remaining streusel. Press streusel down into batter lightly.

    Apple Streusel Bundt Cake ingredients in the bundt pan

    The Spruce / Cara Cormack

  10. Bake cake in the preheated oven for 50 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

    Apple Streusel Bundt Cake

    The Spruce / Cara Cormack

  11. Cool for 5 minutes in the pan.

    Apple Streusel Bundt Cake

    The Spruce / Cara Cormack

  12. Hold a baking sheet over the top of the cake and carefully invert it. Remove tube pan or bundt pan; cool completely. Move to a serving plate and ice with vanilla glaze, if desired.

    Apple Streusel Bundt Cake

    The Spruce / Cara Cormack

Tip

  • Quick Vanilla Glaze - Combine 1 1/2 cups of powdered sugar with 3 tablespoons of soft butter. Add 1/2 teaspoon of vanilla extract and 2 to 4 tablespoons of hot water, or enough to make a glaze that can be drizzled over the cake.