Apple Streusel Coffee Cake

First off... HAPPY HALLOWEEN!!!! Did you do anything for for Halloween? This year, the hubs and I were pretty lame when it came to halloween, but we can blame it on the house. Daniel and his Dad worked their butts off on our house this weekend. They did a great job and got a lot done. I am so thankful for so many of our family members who have helped us SO MUCH with this house. :) Anyways...tonight we are very excited to be giving out candy to adorable ghosts and goblins for the first time ever. Yes, the first time ever as "grown-ups." It's the little things in life...

Tonight we're going to drink some pumpkin beer, eat pumpkin pasta (if it's a hit, will post recipe soon) and enjoy a nice evening at home giving out candy.

Anywho on Friday I made this fabulous coffee cake for the weekend. I had a craving for an apple coffee cake and this hit the spot. My Mom found the recipe in the Richmond Times Dispatch...I modified it a little...here is my version:

Streusel:

1 1/4 cups light brown sugar, packed
3/4 cup all-purpose flour
3/4 cup butter, cold, cut into small pieces
2 t. cinnamon
1 cup coarsely chopped pecans

Cake:

3 1/4 cups all-purpose flour
1 1/2 t. baking powder
3/4 t. baking soda
3/4 cup butter, room temperature
1 cup granulated sugar
2 T. flax seed
3 eggs
2 t. vanilla extract
2 cups non-fat vanilla yogurt (18 oz.)
3 medium apples, Granny Smith, diced


Directions:

-Preheat oven to 350. Generously grease and flour a bundt pan.

-Streusel: In a medium bowl, combine 1 1/4 cups brown sugar, 3/4 cup flour, the cold butter pieces and cinnamon. Mix w/fork until crumbly and butter is blended in well. Stir in chopped pecans. Set aside.

-Cake: In a bowl, combine 3 1/4 cups flour, baking powder and baking soda. In a large mixing bowl, cream butter and sugar with electric mixer until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla extract and vanilla yogurt. Add flax seed. Beating on low speed of mixer, beat in flour mixture just until blended.

-Spoon about 3 cups of the batter into the prepared pan. Sprinkle with 1/4 cup of the streusel mixture and the apples, then 1/2 cup of the streusel mixture. Spoon remaining batter over streusel apple layer. Top with remaining streusel. Press streusel down into batter lightly.

-Bake cake for 55-60 minutes or until a wooden pick or cake tester inserted in center comes out clean. Hold a baking sheet over top of cake and carefully invert. Remove pan; cool completely. Move to a serving plate if desired.

*This recipe is a little tedious, but totally worth it. Enjoy!