Streusel:
• 1¼ cups light brown sugar, packed
• ¾ cup all-purpose flour
• ½ cup butter, cold, cut into small pieces
• 2 teaspoons cinnamon
• 1 cup coarsely chopped pecans
Cake:
• 3¼ cups all-purpose flour
• 1½ teaspoons baking powder
• ¾ teaspoon baking soda
• ¾ cup butter, room temperature
• 1¼ cups granulated sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 2 cups vanilla yogurt (16 ounces)
• 3 medium apples, Golden Delicious or Granny Smith, peeled, cored and diced
Preheat the oven to 350°. Generously grease and flour a 10-inch tube pan or a 14-cup nonstick fluted cake pan.
Streusel: In a medium bowl, combine 1¼ cups brown sugar, ¾ cup flour, the cold butter pieces and cinnamon. Mix with fork until crumbly and butter is blended in well. Stir in chopped pecans. Set aside.
Cake: In a bowl, combine 3¼ 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. 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 ¼ cup of the streusel mixture and the apples, then ½ 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 50 to 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.
