Streusel Apple Coffeecake

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.8 teaspoon baking soda 
• 0.8 cup butter room temperature
• 3  eggs 
• 3.3 cups flour all-purpose
• 2  granny smith apples diced cored peeled finely
• 2 teaspoons ground cinnamon 
• 1.5 cups brown sugar light packed
• 16 ounces yogurt plain low-fat
• 2 teaspoons vanilla extract 
• 1 cup walnuts chopped
• 1.5 cups sugar white

Equipment

• bowl
• frying pan
• baking sheet
• oven
• wire rack
• toothpicks
• kugelhopf pan

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.
3. Cut in the butter with a fork until crumbly. Stir in walnuts.
4. 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.
5. Pour 3 cups of the batter into the Bundt pan, sprinkle with 1/4 of the streusel, and layer with apples.
6. Sprinkle with 1/2 the remaining streusel.
7. 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.
8. 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.
9. Place cookie sheet over pan and carefully invert both.
10. Remove Bundt pan, and let the cake cool completely.