Shortbread “fries” made from cookie dough are a delightful air fryer sweet treat that are served with strawberry-chipotle “ketchup” and lemon curd “mustard.”
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 16 |
| Yield: | 1 9- or 10-inch Bundt cake |
Ingredients
- 1 ½ cups packed light brown sugar
- ¾ cup all-purpose flour
- 2 teaspoons ground cinnamon
- ½ cup butter, chilled and diced
- 1 cup chopped walnuts
- 3 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 ½ cups white sugar
- ¾ cup butter, room temperature
- 3 large eggs
- 16 ounces plain low-fat yogurt
- 2 teaspoons vanilla extract
- 2 Granny Smith apples – peeled, cored and finely diced
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch Bundt pan.
- Make streusel: Mix together brown sugar, flour, and cinnamon in a medium bowl. Cut in butter with a fork until crumbly. Stir in walnuts and set aside.
- Make cake: Stir together flour, baking powder, and baking soda in a medium bowl; set aside. Cream together sugar and butter in a large bowl until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Stir in yogurt and vanilla. Stir in flour mixture just until blended.
- Pour 3 cups batter into the prepared Bundt pan. Sprinkle with 1/4 of the streusel, then layer with apples. Sprinkle with 1/2 of the remaining streusel. Pour in remaining batter and top with remaining streusel. Lightly pat down top layer of streusel into batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan on a wire rack for 15 minutes. Place cookie sheet over the pan and carefully invert both. Remove Bundt pan; let cake cool completely.
Nutrition Facts
| Calories | 482 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 10 g |
| Sodium | 234 mg |
| Sugars | 43 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Really enjoyed this coffee cake! I used only 1 cup brown sugar in the streusel and left out the walnuts. I also didn’t bother with making several layers of the streusel and apples–I simply did one layer in the middle; and it worked great! I didn’t have enough yogurt for the cake, so used some sour cream. This cake turned out moist, not too sweet, with a perfect apple-cinnamon flavor. One last thing, if you make this in a springform pan instead of a bundt pan like the recipe calls for—you would need to increase the baking time substantially. I recommend sticking to the bundt pan (mine only took 53 minutes to bake). Thanks for the recipe!
The recipe was good. easy to follow, but, it says to use a bundt pan to cook the cake in. The picture that comes with the recipe is the bottom insert from a 10 inch spring form pan. The spring form pan is very easy to get the Streusel topped cake out of, instead of turning it upside down on a cookie sheet. Just thought I would mention this
I made it without the streusel and it turned out just as delicious. It’s not as sweet, but I prefer it that way.
This is SOOOO delish and SOOOO bad for you!!! I loved everything about it except for the fact that the cake lacked a little bit on the moisture and sweetness catagories. SO yummy though!
This one’s a keeper my husband loved it. I made 8 mini loaves and 1 small cake with 1 batch. The only mod I did was doubling the streusel.
It was absolutely wonderfully delicious. wife used gluten free flour (coconut) and coconut oil. Did not last long .
Used a springform pan and drizzled with caramel sauce before serving.
Very nice recipe. Moist and tasty a quick recipe. Needs to be eaten the same day as the moistness goes away quickly! Served with fresh whipped cream
I baked this in a large spring form pan, nearly an hour and a half later it’s still RAW in the middle. Taste is ok but this could have made 2 smaller cakes easily. Not sure if I will attempt again, batter was very thick and needed more apples.
easily made and just as delicious! the picture posted was different from the instructions which said to use a bundt pan, which I did. turned out good. and will be made again.
This was a wonderful cake. Moist and the streusel topping was the bomb! Will definitely make it again.
I used three nonfat Greek yogurt cups and three apples. The cake turned out perfect! When I make it again, I will put the streusel in the bundt pan first, followed by batter, apple filling, streusel and rest ofthe batter. Excellent coffee cake. Delicious and moist on day two as well. It won’t make it to day three!
Wonderfully moist cake. I mixed the apples in to the batter was my only change. I had extra batter and put in a small cake pan with the stresel on top. Everyone loved . I used cortland apples, Ceylon cinnamon.
I made it in a loaf pan, the largest I have. Covered it with foil in last 20 minutes. Excellent!
Delicious! It came out of the pan very easily. I didn’t have plain yogurt so I used Greek vanilla yogurt and it was really good.
Big hit! I put some apple slices, white sugar and cinnamon in the bottom of the bundt pan so when you turned it over it had a little decoration on it. Also the second time I made it I used a little less batter it before adding the first layer of strudel and apples. The first time, the strudel apple layer was too close to the bottom layer that has more strudel, which left a lot of cake without any “spice.”
This recipe was excellent, the yogurt in the mix along with 3 eggs made the cake moist and light.Instead of using all the butter called for I used half apple sauce/half butter in the streusel and batter and it turned out great. I also used 1/2 whole wheat pastry flour and 1/2 all purpose.I found the cake a little too sweet for my taste, and used 1 1/4 C but next time would use 1 C in the batter. I baked it in a 9×13 pan sprayed with Pam, it baked in about 45 minutes and tasted great. Two layers of batter 2 layers of streusel on top. Yummy!
Great recipe! I used a regular cake pan, not a bundt pan. Also, I used egg substitute and vanilla yogurt (instead of plain and left out the vanilla extract). Baked for 45 minutes at 350 and 25 minutes at 325.
This is the first time I tried making a cake like this from scratch and I love how it turned out. I took it to work and everyone gobbled it up. It is definitely a keeper. I left out the nuts because I knew someone was allergic. I also made a bit of frosting to dribble on it.
This is tasty, but quite a bit of work – particularly if you do the streusel by hand, as I did. I used four apples (could have used even more), and half the streusel, which was enough. Thought it was a bit on the dry side; the batter could have used some extra milk/liquid.
Wonderful coffeecake! I used sour cream because I didn’t have any yogurt – but otherwise followed the recipe exactly. The only change I would make next time is to cook the apples a little before I put them in the batter to soften them up a bit (I prefer the apples to be cooked through). I had two very large granny smith apples and they were still a little crispy by the time the cake was done – so I probably had too much apple for the batter. I took this coffeecake to a church gathering yesterday and it was gone very quickly. Thanks for sharing Kris! I’ll definitely make this coffeecake again.