#2623 - Apple Streusel Coffee Cake

(by Shirley McNevich)

Topping: 1 1/4 cups Domino's dark brown sugar (packed); 3/4 cup flour; 1/2 cup cold butter (cut into small pieces); 2 tsp. cinnamon; 1 cup chopped walnuts

Batter: 3 1/4 cups flour; 1 1/2 tsp. baking powder; 3/4 tsp. baking soda; 1 1/2 sticks softened butter;
1 1/4 cups white sugar; 3 eggs; 2 tsp. vanilla; 1 - 16oz. tub plain yogurt; 2 granny smith apples (washed, peeled, cored and diced)

Grease and flour a bundt cake pan. In a bowl add brown sugar, 3/4 cup flour, cold butter pieces and cinnamon--mix with a pastry blender to make crumbs. Add chopped walnuts--stir and set aside. In a bowl add 3 1/4 cups flour, baking powder and baking soda--stir. In a mixer add softened butter and white sugar--beat. Add eggs--beat. Add vanilla and yogurt--beat. Slowly add flour mixture--beat just until mixed. Pour half of the batter into the prepared bundt cake pan. Sprinkle 1/4 cup of the topping mixture over the batter. Spread all of the diced apples over the topping. Sprinkle 1/2 cup of the topping mixture over the diced apples. Pour the rest of the batter over the top. Sprinkle the remaining topping over the batter. Use the back of a spoon to lightly press the topping mixture into the batter. Bake at 350 degrees for 55-60 minutes--test with a toothpick for doneness. Cool for 15 minutes, then loosen the cake and invert on to a cake plate. Cool completely before cutting.