Apple Bundt Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 cake
Ingredients
  • Topping
  • ¼ cup (1/2 stick) cold butter, cut into pieces
  • ½ cup packed light-brown sugar
  • ¼ cup old-fashioned rolled oats
  • ½ teaspoon cinnamon
  • ¼ teaspoon coarse salt
  • Cake
  • ½ cup (1 stick) salted butter, room temperature, plus more for cake pan
  • 2 cups all-purpose flour, plus more for cake pan
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg, fresh grated
  • ½ teaspoon coarse salt
  • ¾ cup granulated sugar
  • ½ cup packed light-brown sugar
  • 4 large eggs
  • 1 cup plain yogurt
  • 1 cup diced apple, peel left on
  • ½ cup toffee bits
Instructions
  1. Preheat oven to 350 degrees. Butter and flour an angel-food cake pan or 14-cup Bundt cake pan.
  2. Topping:
  3. In a small bowl, combine butter, brown sugar, oats and cinnamon.With a pastry cutter or your hands, cut in butter until mixture resembles coarse crumbs. Refrigerate until ready to use.
  4. Cake Batter:
  5. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt. In another large bowl, using an electric mixer, beat butter and sugars on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down bowl after each addition. Add yogurt and beat to combine. With mixer on low, gradually add flour mixture and mix just until combined. With a rubber spatula, fold in apples and toffee bits.
  6. Sprinke about ¼ of topping in bottom of pan. Spoon batter evenly into pan. Top with crumb topping and, with a butter knife, gently fold some of topping into batter. Bake until a toothpick inserted in middle comes out clean, 60 to 70 minutes. Let cool in pan on a wire rack 15 minutes, then turn out onto rack and let cool.
Recipe by Chateau Elma at https://www.chateauelma.com/apple-bundt-cake