Last night everyone went to sleep so early, I was able to throw together a special back to school treat while they slept. As cakes go, this one has all sorts of good (for you) stuff in it...apples, eggs, yogurt...and not too much sugar. Yes, I realize there's loads of butter and flour...but it's a treat, right? Apples and eggs and yogurt on their own? Well that would just be a snack.
Apple Cake
1-2 tbsp softened butter for greasing pan
1 1/2 sticks of butter at room temperature for cake
3/4 cup of granulated sugar
3 large eggs
1 tsp vanilla extract
1 1/2 cups vanilla yogurt
2 1/2 cups unbleached cake flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
2-3 cups of peeled, cored, diced apple
Streusel
1/4 cup packed brown sugar
1/2 cup flour
1 1/2 tsp cinnamon
1/2 tsp salt
4 tbsp cold butter, cut into small pieces
Directions:
Grease a 10-14" Bundt pan with softened butter. Preheat oven to 350 degrees.
Beat the sugar and the butter until lightly whipped. Add the eggs one at a time, beating after each addition. Add vanilla and vanilla yogurt. In a separate bowl, mix the cake flour, baking powder, baking soda, cinnamon, and salt. With the mixer set to low, add the flour mix to the batter until just combined. Don't over-beat.
To mix up the streusel: In a medium bowl, combine all of the dry streusel ingredients. Add the butter, and pinch it into the flour or mash it with a fork, making a crumbly streusel mixture.
Spoon part of the batter into the bundt pan. Sprinkle with streusel mix. Add batter, then streusel. Repeat until the pan is full. Bake for 50-60 minutes or until a toothpick comes out clean once inserted.
Let the cake cool in the pan on a wire rack for at least 20 minutes. Turn the cake out onto the wire rack and allow to cool completely.