Apple Streusel Bundt Cake
I found this recipe on the back of the Zulka brown sugar bag. The cake looked great on the package, I happened to have apples in the refrigerator, and I wanted to try something new.
The instructions on how to make the cake on the bag make no sense, therefore, I changed it to the traditional method of creaming the butter and then creaming the butter and sugar together. Okay, so you don’t know what creaming is? It’s very simple. Put room temperature butter into a large bowl, and then beat it with an electric beater until it is nice and smooth. If you don’t have room temperature butter, you can cut the butter up into small pieces and then cream it. The best way to beat is with a stand mixer, but a hand mixer will do just fine. Don’t try this with a whisk, it’s too difficult.
This is a very moist cake, and may take quite a while to bake. The original instructions said 40-55 minutes, mine was in over 80 minutes, your mileage may vary.
- -- Streusel --
- 2 cup Apple peeled and diced
- 3/4 cup Pecan chopped
- 1 1/2 cups Brown sugar lightly packed
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 2 tablespoon Flour
- 6 tablespoon Butter room temperature
- -- Cake --
- 4 Egg
- 10 ounces Yogurt
- 2/3 cup Applesauce
- 1 1/2 teaspoon Vanilla
- 3 cup Flour
- 2 cup Brown sugar lightly packed
- 2 teaspoon Baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Salt
- 1 cup Butter unsalted
- 1 teaspoon cinnamon
- 1/2 teaspoon mace
- Combine all of the Streusel ingredients except the apples and pecans.
- Mix until the butter is evenly blended in. Mix in the apples and pecans later.
- Keep chilled until ready to use.
- Preheat oven to 325. Butter and flour a 12 cup bundt pan, or use Baker's Joy.
- Cream the butter and sugar together. Add the egg, yogurt, applesauce and vanilla. Mix well and set aside.
- Sift together dry ingredients: flour, baking powder, baking soda, cinnamon, mace, and salt. Slowly add this to the liquid ingredients, beating on low. When all ingredients are together, beat on medium for about 2 minutes.
- Pour half of the batter into the bundt pan, spreading evenly. Spoon the apple streusel filling in the middle of the batter, making sure none reaches either edge. Very gently, press into the batter. Top with remaining batter. Carefully spread so no streusel is showing. Bake for 80-90 minute or until a toothpick comes out clean.
- Let cool for 10 minutes then flip onto a serving platter, and very carefully remove bundt pan.