Streusel:
1 ¼ c. brown sugar
¾ c. flour
½ c. cold margarine, cut into small pieces
2 t. cinnamon
1 c. walnuts
Cake:
3 ¼ c. flour
1 ½ t. baking powder
¾ t. baking soda
¾ c. margarine, room temperature
1 ¼ c. sugar
3 eggs
2 t. vanilla
1 container (16 oz) plain low-fat yogurt
2 granny smith apples, peeled, cored, and cut in ½” dice
Heat oven 350 degrees.
Grease and flour a 14 cup bundt pan.
Streusel: In a medium bowl, stir brown sugar, flour, butter and cinnamon
with a fork until crumbly and butter in completely incorporated. Stir in walnuts.
Cake: Mix flour, baking powder and baking soda in a small
bowl. Beat butter and sugar in a large
bowl with electric mixer until fluffy, about 2 minutes. Beat in eggs one at a time, beating well
after each. Beat in Vanilla and
yogurt. With mixer on low speed, beat
in flour, mixture just until blended, scraping down bowl as necessary. Spoon 3 cups batter into pan, spread evenly.
Sprinkle with ¼ c. of the streusel, the apples, then ½ c. streusel. Spoon on
remaining batter and spread evenly.
Sprinkle with remaining streusel, pressing down lightly so it sticks to
batter. Bake 50-60 minutes. Cool in pan 15 minutes on wire rack. Place cookie sheet over pan and carefully
invert bot. Remove pan and cool
completely. To serve, invert onto
serving plate.