1 10" Bundt pan (springform works best)Preheat the oven to 325 degrees
for Apples: Mix the following together and set aside: 3 sm. apples or 2 larger ones, peeled, cored and diced Juice from 1 large lemon 2 tsp. cornstarch 1/2 tsp. cinnamon 3-4 Tbsp. unrefined sugar
for Crumb Topping: Mix the following together in a separate bowl: 2 Tbsp. dark brown sugar 1.5 cup flour 2 Tbsp. sugar ¼-1/3 c. chopped walnuts or pecans 1/4 tsp. cinnamon Pinch salt
Add 1/2 cup melted butter, cooled, the dry mix above and knead with fingers until it becomes crumbs, then set aside.
For Cake Batter: 2 Tbsp. Greek yogurt or sour cream 6 Tbsp. softened butter 2 eggs 1/2 tsp. cinnamon 2 tsp. vanilla 1/2 tsp. baking soda 1 cup flour 1/2 tsp. baking powder 1/2 cup sugar Pinch salt
Beat together softened butter and sugar until creamy. Add yogurt, vanilla, and eggs. Mix dry ingredients separately then beat into wet mixture. Don't overmix. Then stir apples into the batter, being careful not to add the liquid that will have settled at the bottom of the apples while they were sitting (in other words drain first or lift out with slotted spoon). To assemble, spoon cake batter into the buttered/greased bundt pan. Crumble the crumb topping over the batter. It should be enough to cover generously without much of the batter being visible through it. Bake for 45-50 minutes or until the top is browned lightly and a toothpick inserted into the center of each cake comes out clean - it will probably still be a little moist from the apples. Cool before serving. -- submitted by member Sarah Rich, October 2008