Streusel Apple Coffeecake

The weather is cold and grim.
I have too many apples in the fridge.
Mmmmm...CAKE!

1 1/2 cups packed light brown sugar
3/4 cup all-purpose flour
1/2 cup butter, chilled and diced
2 teaspoons ground cinnamon
1 cup chopped walnuts

Mix brown sugar, flour, and cinnamon. Cut in the butter with a fork until crumbly. Stir in walnuts. Set aside

3 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 cup butter, room temperature
1 1/2 cups white sugar
3 eggs
2 teaspoons vanilla extract
2 cups plain yogurt
2 apples - peeled, cored and sliced. Granny Smith are my favourite for baking, but use whatever you have on hand.

Grease and flour a Bundt cake pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Then stir in the vanilla and yogurt. In a separate bowl, stir together flour, baking powder, and baking soda. Gently stir in the flour mixture just until blended.

Pour about half of the batter into the Bundt pan, sprinkle with 1/4 of the streusel, and layer with apples. Sprinkle with 1/2 the remaining streusel. Pour in the remaining batter, and top with the remaining 1/4 streusel. Lightly pat the top layer of streusel so it sticks to the cake batter.

Bake 50 to 60 minutes in a 350 F oven, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 15 minutes. Place cookie sheet over pan and carefully invert both. Remove Bundt pan, and let the cake cool completely.

Dust it with icing sugar to make it pretty.