- 1¼ cups (300 mL) firmly packed brown sugar
- ¾ cup (175 mL) all purpose flour
- ½ cup (125 mL) cold butter or margarine, cut into small chunks
- 2 tsp (10 mL) ground cinnamon
- 1 cup (250 mL) chopped nuts (optional)
- 3¼ cups (800 mL) all purpose flour
- 1½ tsp (7 mL) baking powder
- ¾ tsp (4 mL) baking soda
- ¾ cup (175 mL) butter or margarine, softened
- 1¼ cups (300 mL) granulated sugar
- 3 eggs
- 2 tsp (10 mL) vanilla
- 2 cups (500 mL) plain low-fat yogurt
- 2 apples (such as Golden Delicious) peeled, cored and chopped
- 10-inch (3 L) Bundt pan, greased and floured
- Preheat oven to 350°F (180°C).
- Prepare the 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 the nuts (if using) and mix well. Set aside.
- Prepare the 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 ¼ cup (50 mL) of the crumb topping, then the apples, and then ½ cup (125 mL) 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 center comes out clean and dry. Let cool in pan on a wire rack for 10 minutes. Put a large plate over top and carefully invert. Remove pan. Place another plate on top of cake and invert so that crumb topping is facing up. Let cool completely.