Scrumptious Sundays

Apple-Cinnamon Bundt Cake

Cooking Light October 2011

We decided to try a new recipe for Christmas Day; it was SO worth it.  As far as cakes go I would say this was fairly labor intensive.  Took a while to get all the pieces moving - but the end result was delicious.  Another bonus is it could be made a day ahead of time.  It was just as moist and delicious as if it had just come out of the oven.  One thing we liked best was that it wasn't too too sweet.  After a large Christmas dinner who wants a big, sweet, filling dessert.  This went great with a cup of tea/coffee.  Can't wait to eat more later in the week.

Ingredients

Filling:

1. 1 1/2 cups diced peeled Granny Smith or other tart apple
2. 1/2 cup apple cider
3. 1 tablespoon dark brown sugar
4. 1 (3-inch) cinnamon stick

Streusel:

1. 1/2 cup walnuts
2. 2 tablespoons dark brown sugar
3. 1 tablespoon all-purpose flour
4. 1/2 teaspoon ground cinnamon 

Cake:

1. Baking spray with flour 
2. 3/4 cup granulated sugar 
3. 1/2 cup butter, softened
4. 2 large eggs 
5. 1 large egg yolk
6. 1 vanilla bean, split lengthwise
7. 9 ounces all-purpose flour (about 2 cups) 
8. 2 teaspoons baking powder
9. 1 teaspoon baking soda 
10. 1/4 teaspoon salt
11. 1/2 cup fat-free milk
12. 3/4 cup plain 2% reduced-fat Greek yogurt
13. 1 teaspoon powdered sugar

The Labor Begins

Preheat oven to 350°.

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.

To prepare streusel, combine walnuts and next 3 ingredients (through ground cinnamon) in a food processor. Pulse until mixture resembles coarse meal.

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.

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.

Ultimate test - even Gavin ate it and loved it (the non-bread of any kind eater)