This is adapted from my Grandma Bessie's sour cream coffee cake recipe (a fairly classic Jewish "Bundt Kuchen"). You can also make this with fresh peaches or berries, or skip the fruit altogether for a more basic cake. —WinnieAb
Make the struesel by combining the sugar, flour, cinnamon, salt and optional nuts in a small bowl. Cut in the butter until the struesel resembles course crumbs.
Make the cake:
Preheat the oven to 350°F (325°F if using a glass pan). Butter a 9-inch bundt or tube pan, or use a deep dish pie pan or a 9-inch springform pan.
Make the batter by first mixing together the flour, baking powder, baking soda, and salt in a medium bowl. Set the flour mixture aside.
In a large mixing bowl, beat the butter until smooth, then add the sugar and beat until light and fluffy, several minutes. Beat in the eggs, one at a time.
Blend in the yogurt and vanilla. Remove bowl from mixer and stir in the flour mixture.
Spread half of the batter in the prepared pan. Add a layer of apples, then sprinkle with half of the streusel. Add the remaining batter and sprinkle with the rest of the streusel.
Bake until the cake is golden and a toothpick inserted in the center comes out clean, 45-50 minutes. Allow to cool before slicing. Wrap well and store at room temperature for up to 2 days or refrigerate or freeze for longer storage.
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook.
My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014.
I live in upstate New York with my family and many pets.