Apple-Cinnamon Bundt Cake

Serves 12 (serving size: 1 wedge)

Ingredients

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Filling:
1 1/2 cups diced peeled Granny Smith or other tart apple
1/2 cup apple cider
1 tablespoon dark brown sugar
1 (3-inch) cinnamon stick
Streusel:
1/2 cup walnuts
2 tablespoons dark brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
Cake:
Baking spray with flour
3/4 cup granulated sugar
1/2 cup butter, softened
2 large eggs
1 large egg yolk
1 vanilla bean, split lengthwise
9 ounces all-purpose flour (about 2 cups)
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup fat-free milk
3/4 cup plain 2% reduced-fat Greek yogurt
1 teaspoon powdered sugar

Preparation

Hands-on: 26 Minutes
Total: 2 Hours, 16 Minutes

1. Preheat oven to 350°.

2. To prepare filling, combine first 4 ingredients in a saucepan over medium-high heat; bring to a boil. Reduce heat to medium; simmer 20 minutes or until liquid almost evaporates and apple is tender, stirring occasionally. Cool to room temperature. Discard cinnamon stick.

3. To prepare streusel, combine walnuts and next 3 ingredients (through ground cinnamon) in a food processor. Pulse until mixture resembles coarse meal.

4. To prepare cake, coat a 12-cup bundt pan with baking spray. Place sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 3 minutes). Add eggs and egg yolk, 1 at a time, beating well after each addition. Scrape seeds from vanilla bean; add seeds to sugar mixture. Reserve bean for another use. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl, stirring well with a whisk. Combine milk and yogurt in a small bowl, stirring until smooth. Add flour mixture and milk mixture alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined.

5. Spoon one-third of batter into prepared pan; sprinkle batter with half apple mixture and half walnut mixture. Repeat layers, ending with remaining third of batter; smooth with a spatula. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool on a wire rack for 15 minutes; remove cake from pan. Cool on a wire rack. Sprinkle with powdered sugar.

Created date

October 2011

Nutritional Information

Calories 279
Fat 11.7 g
Satfat 5.5 g
Monofat 2.9 g
Polyfat 2.5 g
Protein 5.9 g
Carbohydrate 38.2 g
Fiber 1.1 g
Cholesterol 68 mg
Iron 1.4 mg
Sodium 299 mg
Calcium 83 mg