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
1/2 cup walnuts
2 tablespoons dark brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
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
How to Make It
Preheat oven to 350°.
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.
To prepare streusel, combine walnuts and next 3 ingredients (through ground cinnamon) in a food processor. Pulse until mixture resembles coarse meal.
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.
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.
This is a tasty bundt cake that verges on the taste of a coffee cake. I made it for a game night at a friend's house and everyone loved it! I had to cook the apples for 25 minutes before most of the liquid had evaporated. I had to bake the cake for about 34 minutes but decided that was enough as I did not want to dry out the cake. I will definitely make this again and may add some cinnamon to the cake batter for a little extra oopmh.
I made this for our family Thanksgiving this year and it turned out amazing! For those saying it didn't have enough flavor, I am not sure what you are talking about. The cake is a beautifully flavored vanilla cake and the filling is delicious. I made a few minor changes due to not having some things on hand and being stuck at home without a car while baking. I used homemade applesauce instead of apple cider for the filling, and finely chopped ginger (fresh, peeled) instead of a cinnamon stick in the filling as well. The cake itself I did use the vanilla bean and it turned out beautifully, like a cake from a good bakery. I am normally not a "cake" person. To me, cake is merely a frosting delivery system. This cake was amazing. I didn't have walnuts, so I used almonds instead and again, turned out delicious. The one thing I did that made it not light was I made two sauces; dulce de leche and caramel and put them out for the famly to drizzle as desired. I had the cake with each and without and it was equally delicious all three ways. Since I ran a marathon on Thanskgiving morning, I wasn't too worried about light that day, but in general I am. This recipe is a keeper.
This was just OK. We didn't even finish it - had to toss half of it after a couple days as it just wasn't that good. I can't name any one thing that made it bad, there are just much better apple cake recipes out there.
I am in the process of baking the cake for a second round in the oven. I made this exactly the way it calls for and baked for 30 minutes. Toothpick was clean, pulled it out and it rested for 15 minutes. The top was a dark golden brown color so I figured it was done. When I flipped it onto the cooling rack the top (bottom of bundt pan) was completely RAW! I was able to flip it back into the cake pan and it's in the oven for the second time. I just pulled it out after another 15 minutes and it was still rawish. I put it in for another 10. We will see what happens but this is for my daughters birthday tonight. ARGH!
Sounded and looked better then it tasted. Disappointed. Took longer to bake, was a bit dry as a result. I too, found that the apples took longer to cook.
I feel this cake has promise though. So I will try all of the suggestions made by others; extra apples, cinnamon in the cake mix and cider instead of milk.
This cake turned out really well. I made two changes: Instead of milk, I used apple cider as the liquid. The texture was moist and but not too dense. And I didn't have Granny Smith apples -- I used Gala apples instead, but it didn't seem to matter too much.
In fact, I could have used a bit more of the apple mixture -- I didn't have enough to do two layers. Next time I'll aim for at least two cups of chopped apples.