Apple Bundt Cake

I made this cake 2 days before Thanksgiving, for my in-laws and us to enjoy when they arrive the next day.  The recipe is from Cooking Light.  The cake was very moist and delicious, and got eaten quickly.

Apple Bundt Cake

Filling
1.5 cups peeled, diced Granny Smith apple
1/2 cup apple cider
1 Tbsp dark brown sugar
1 three-inch cinnamon stick

Streusel
1/2 cup walnuts
2 Tbsp dark brown sugar
1 Tbsp all-purpose flour
1/2 tsp cinnamon

Cake
3/4 cup granulated sugar
1/2 cup butter, softened
2 large eggs
1 large egg yolk
1 tsp vanilla extract
2 cups (9 oz) all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup fat-free milk
3/4 cup Greek yogurt (non-fat)

Directions

1. Preheat oven to 350.
2. Filling: combine 4 ingredients in saucepan over medium-high, and bring to boil. Reduce to medium and simmer 20 minutes, until liquid is almost evaporated and apple is tender. Cool to room temperature. Discard cinnamon stick.
3. Streusel: Combine 4 ingredients in a food processor and pulse until resembles coarse meal.
4. Cake: 
1. Coat 12-cup bundt pan with baking spray. Beat sugar and butter with mixer at medium, until light & fluffy (~3 minutes).  Add eggs and yolk (1 at a time), and vanilla beating well.
2. In separate bowl, whisk flour, baking powder, baking soda, salt.  In a small bowl, combine milk and yogurt.
3. Add flour and milk mixtures alternately to sugar mixture (begin and end with flour mixture).  Beat until just combined
5. Spoon 1/3 of batter into prepared pan.  Sprinkle with 1/2 of apple mixture and 1/2 of walnut mixture.  Repeat each layer, then end with last 1/3 of batter.  Bake at 350-degrees for 30 minutes or until wooden pick comes out clean.
6. Cool on wire rack for 15 minutes, then remove from pan.

Cooking the apple filling

First layer of batter

First layer of apples

Firs layer of nuts

Second layer of apples

Second layer of nuts

Top layer of batter

The baked bundt cake