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REC: Apple Streusel Coffee Cake


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Joined: Jul 17, 2006

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Posted to Thread #12258 at 10:39 pm on Oct 14, 2008

Apple Streusel Coffeecake
Woman’s Day Magazine, Oct 1995

STREUSEL:
1-1/4 cup light-brown sugar, packed
3/4 cup flour
1 stick (1/2 cup) cold butter, cut in small pieces
2 tsp. cinnamon
1 cup walnuts, coarsely chopped

CAKE:
3-1/4 cups flour
1-1/2 tsp. baking powder
3/4 tsp. baking soda
1-1/2 sticks (3/4 cup) butter or margarine, at room temperature
1-1/4 cups granulated sugar
3 large eggs
2 tsp. vanilla
1 container (16-oz.) plain low-fat yogurt
2 Granny Smith or Golden Delicious apples, peeled, cored and cut in 1/2” dice

Heat oven to 350 deg. Grease and flour a 14-cup nonstick bundt pan.
For streusel: In medium bowl, stir brown sugar, flour, butter and cinnamon with a fork or rub together with fingertips until crumbly and butter is completely incorporated. Stir in walnuts.
For cake: Mix flour, baking powder and baking soda in a small bowl. Beat butter and sugar in a large bowl until fluffy, about 2 minutes. Beat in eggs, one at a time, beating well after each one. Beat in vanilla and yogurt. With mixer on low speed, beat in flour mixture just until blended, scraping down bowl as necessary. Spoon 3 cups batter into pan, spreading evenly. Sprinkle with 1/4 cup of the streusel, the apples, then 1/2 cup streusel. Spoon on remaining batter and spread evenly. Sprinkle with rest of streusel, pressing down lightly so it sticks to batter. Bake for 50 to 60 minutes or until a pick inserted in cake comes out clean. Cool in pan on a wire rack for 15 minutes. Place a cookie sheet over the pan, then carefully invert to remove cake.
Can be served warm or cooled.


Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!


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