Apple Streusel Bundt Cake
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The Spruce / Cara Cormack
Nutrition Facts (per serving) | |
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461 | Calories |
21g | Fat |
63g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings: 12 to 16 | |
Amount per serving | |
Calories | 461 |
% Daily Value* | |
Total Fat 21g | 27% |
Saturated Fat 10g | 50% |
Cholesterol 74mg | 25% |
Sodium 211mg | 9% |
Total Carbohydrate 63g | 23% |
Dietary Fiber 2g | 9% |
Total Sugars 37g | |
Protein 7g | |
Vitamin C 0mg | 2% |
Calcium 110mg | 8% |
Iron 2mg | 11% |
Potassium 194mg | 4% |
*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. |
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:
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1 1/4 cups light brown sugar, packed
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3/4 cup (3 1/2 ounces) all-purpose flour
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1/2 cup (4 ounces) unsalted butter, cold, cut into small pieces
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2 teaspoons ground cinnamon
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1 cup coarsely chopped pecans
For the Cake:
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3 1/4 cups (14 1/2 ounces) all-purpose flour
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1 1/2 teaspoons baking powder
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3/4 teaspoon baking soda
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3/4 cup (6 ounces) unsalted butter, room temperature
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1 1/4 cups granulated sugar
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3 large eggs
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2 teaspoons pure vanilla extract
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2 cups (16 ounces) vanilla yogurt
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3 medium apples, Golden Delicious, or Granny Smith, peeled, cored, and diced
Steps to Make It
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Gather the ingredients.
The Spruce / Cara Cormack
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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.
The Spruce / Cara Cormack
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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.
The Spruce / Cara Cormack
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Stir in chopped pecans. Set aside.
The Spruce / Cara Cormack
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Combine 3 1/4 cups flour, baking powder, and baking soda in a separate bowl.
The Spruce / Cara Cormack
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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.
The Spruce / Cara Cormack
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Beat in the dry ingredients with the mixer on low speed, just until blended.
The Spruce / Cara Cormack
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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.
The Spruce / Cara Cormack
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Spoon remaining batter over streusel apple layer. Then top with remaining streusel. Press streusel down into batter lightly.
The Spruce / Cara Cormack
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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.
The Spruce / Cara Cormack
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Cool for 5 minutes in the pan.
The Spruce / Cara Cormack
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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.
The Spruce / Cara Cormack
Tip
- Quick Vanilla Glaze - Combine 1 1/2 cups of confectioners' 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.