Options

Format:
Include:
PRINT
Photo: Levi Brown Photo by: Photo: Levi Brown

Apple-Cinnamon Bundt Cake

Cooking Light NOVEMBER 2011

  • Yield: Serves 12 (serving size: 1 wedge)
  • Hands-on:26 Minutes
  • Total:2 Hours, 16 Minutes

Ingredients

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 279
  • Fat: 11.7g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 2.5g
  • Protein: 5.9g
  • Carbohydrate: 38.2g
  • Fiber: 1.1g
  • Cholesterol: 68mg
  • Iron: 1.4mg
  • Sodium: 299mg
  • Calcium: 83mg
advertisement

Go to full version of

Apple-Cinnamon Bundt Cake recipe

advertisement