Moist and Delicious Apple Streusel Bundt Cake

Gather the ingredients. The Spruce / Cara Cormack Featured Video Preheat the oven to 350 F/180 C/Gas 4 and generously grease and flour a 10-inch tube pan or nonstick Bundt cake pan. The Spruce / Cara Cormack Make the streusel by combining 1 1/4 cups brown sugar, 3/4 cup flour, the cold butter pieces, and cinnamon in a medium bowl. Mix with a fork until crumbly, and butter is blended in well. The Spruce / Cara Cormack Stir in chopped pecans. Set aside. The Spruce / Cara Cormack Combine 3 1/4 cups flour, baking powder, baking soda in a separate bowl. The Spruce / Cara Cormack Cream butter and sugar in a large mixing bowl with an 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. The Spruce / Cara Cormack Beat in the dry ingredients with the mixer on low speed, just until blended. The Spruce / Cara Cormack 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. The Spruce / Cara Cormack Spoon remaining batter over streusel apple layer. Then top with remaining streusel. Press streusel down into batter lightly. The Spruce / Cara Cormack Bake cake in the preheated oven for 50 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. The Spruce / Cara Cormack Cool for 5 minutes in the pan. The Spruce / Cara Cormack Hold a baking sheet over the top of the cake and carefully invert it. Remove tube pan or bundt pan; cool completely. Move to a serving plate and ice with vanilla glaze, if desired. The Spruce / Cara Cormack