Apple-Cinnamon Bundt Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
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.
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