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Apple-Cinnamon Bundt Cake

The apple filling makes this cake not too dense and very moist.
Plan Ahead Note: the butter needs to be softened to room temperature.
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Course Dessert

Ingredients
  

Filling

  • 1 ½ cups peeled, diced Granny Smith apples
  • ½ cup apple cider
  • 1 Tablespoon dark brown sugar
  • 1 3" cinnamon stick

Streusel

  • 2 Tablespoons dark brown sugar
  • 1 Tablespoon all-purpose flour
  • ½ teaspoon ground cinnamon

Cake

  • ¾ cup granulated sugar
  • ½ cup butter softened
  • 2 eggs
  • 1 egg yolk
  • 1 vanilla bean
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup 2% milk
  • ¾ cup 2% reduced fat plain Greek yogurt
  • 1 teaspoon powdered sugar sifted

Instructions
 

Filling

  • To prepare filling, combine diced apples, apple cider, brown sugar, and cinnamon stick in a saucepan over medium heat, bring to a boil.  Reduce heat to medium low and simmer 20 minutes or until liquid almost evaporates and apple is tender, stirring occasionally.  Cool to room temperature.  Remove cinnamon stick.                

Streusel

  • To prepare streusel, combine 2 Tablespoons dark brown sugar, 1 Tablespoon flour, and ½ teaspoon ground cinnamon.   Set aside.

Cake

  • Preheat oven to 350°.
  • To prepare cake, grease and flour a 12-cup bundt pan.
  • 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, one at a time, beating well after each addition.
  • Split vanilla bean with a sharp knife, scrape seeds from the bean and add to sugar mixture.  Toss bean.
  • 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; beating just until combined.
  • Spoon one-third of batter into prepared pan; sprinkle batter with half apple mixture and half streusel mixture.
  • Repeat layers, ending with remaining third of batter; smooth with a spatula.
  • Bake at 350° for 30 minutes or until wooden pick inserted in center comes out with moist crumbs clinging.
  • Cool on wire rack for 15 minutes, remove from pan.  Cool completely on wire rack and sprinkle with powdered sugar before serving.

Notes

Recipe from Cooking Light Magazine.