Apple Crumb Coffee Cake by PaddyL

[BakerAunt]

Apple Crumb Coffee Cake
Submitted by PaddyL on May 31, 2010 at 11:56 pm

Crumb Topping
1-1/4 cups firmly packed brown sugar
3/4 cup all-purpose flour
1/2 cup cold butter, cut into small chunks
2 tsps. ground cinnamon
1 cup chopped nuts (optional)

Cake
3-1/4 cups all-purpose flour
1-1/2 tsp. baking powder
3/4 tsp. baking soda
3/4 cup butter, softened
1-1/4 cups granulated sugar
3 eggs
2 tsp. vanilla
2 cups low-fat plain yogurt
2 apples (such as Golden Delicious), peeled, cored, and chopped.

Prepare topping: In a medium bowl, combine brown sugar, flour, butter and cinnamon. Use a pastry blender or fork to mix until mixture is coarse and crumbly and the butter is well incorporated. Stir in nuts, if using, and mix well. Set aside.

Butter and flour a 10-inch Bundt pan, and preheat oven to 350F.

Prepare cake: In another bowl, combine flour, baking powder and baking soda. In a large mixer bowl, cream butter and sugar on medium speed until smooth and fluffy. Beat in eggs, one at a time, beating well after each addition. Add vanilla and yogurt and beat on low speed until blended. Beat in flour mixture beating on low speed until well blended.

Spoon half the batter into the prepared baking pan. Sprinkle evenly with 1/4 cup of the crumb topping, then the apples, and then 1/2 cup of the crumb topping. Spoon on the remaining batter and top with the remaining crumb topping.

Bake in preheated oven for 55 to 60 minutes or until a toothpick inserted in the centre comes out clean and dry. Let cool in pan on a wire rack for 10 minutes. Put a large plate over the top and carefully invert. Remove pan. Place another plate on top of the cake and invert so that crumb topping is facing up. Cool.

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