Add a photo

Streusel Apple Coffeecake

By: Kris  Supporting Member (Click to learn more about Supporting Membership)
"Wonderfully moist coffee cake with a layer of apples and streusel in the middle and more streusel on top. Very good."

Rating: This weblink has been rated 55 times with an average star rating of 4.7 Read Reviews (43)

Rate/Review | 2,406 people have saved this

Prep Time:
30 Min
Cook Time:
1 Hr
Ready In:
1 Hr 30 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 1 - 9 or 10 inch Bundt cake
 

Ingredients

  • 1 1/2 cups packed light brown sugar
  • 3/4 cup all-purpose flour
  • 1/2 cup butter, chilled and diced
  • 2 teaspoons ground cinnamon
  • 1 cup chopped walnuts
  •  
  • 3 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 cup butter, room temperature
  • 1 1/2 cups white sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 16 ounces plain low-fat yogurt
  • 2 Granny Smith apples - peeled, cored and finely diced

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt cake pan.
  2. To make streusel: In a medium bowl, mix brown sugar, 3/4 cup flour, and cinnamon. Cut in the butter with a fork until crumbly. Stir in walnuts.
  3. In a medium bowl, stir together 3 1/4 cups flour, baking powder, and baking soda. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Then stir in the vanilla and yogurt. Gently stir in the flour mixture just until blended.
  4. Pour 3 cups of the batter into the Bundt pan, sprinkle with 1/4 of the streusel, and layer with apples. Sprinkle with 1/2 the remaining streusel. Pour in the remaining batter, and top with the remaining 1/4 streusel. Lightly pat the top layer of streusel so it sticks to the cake batter.
  5. Bake 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 15 minutes. Place cookie sheet over pan and carefully invert both. Remove Bundt pan, and let the cake cool completely.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 482 | Total Fat: 21g | Cholesterol: 80mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 29, 2003 by LORIELL 
This cake was wonderful--it baked up very nicely and didn't fall apart when removed from the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2003 by SOPHIEJJ 
This is a very goos cake and was thoroughly enjoyed by everyone at a recent Spring brucnh. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2003 by MYDECEMBER 
AWESOME. I realized at the last minute that I didn't have any yogurt, so I substituted sour... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 22, 2003 by STACEYMARIE23 
This came out so good. I brought it to a party and everyone went crazy over it. I melted... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 17, 2003 by ALICE3913 
This was excellent! Way better than store bought. It tastes like there's apple pie filling in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2004 by SRASWAMP 
Absolutely incredible! This cake is always a winner at parties: it's very moist and sweet. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 17, 2003 by AngelaM 
This was fantastic. A food proccessor makes the job of making the crumb mixture extremely fast... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2004 by NANCY SCHMOCK 
This recipe is a 5 Star. I made it in a tube pan, bundt pan just too small. Just a couple of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 17, 2003 by TUXEDODOGG 
great recipe.I used one cup of whole wheat flour and two cups of white with no taste change. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 4, 2003 by Kristin 
THE BEST coffee cake that I've ever had. I will definitely be making it again. Because I'm... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?