*  Exported from  MasterCook  *

                    Apple 'n Oats Streusel Coffeecake

Recipe By     : Bon Appetit Magazine, Nov, 1990
Serving Size  : 32   Preparation Time :0:00
Categories    : Cakes- Loaf                      Coffeecakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Streusel Topping:
     1/2  c             Brown sugar -- packed
     1/2  c             Oats
   2      ts            Cinnamon
     1/4  c             Butter -- chilled
                        Cake:
   3      c             Flour
   1 1/2  ts            Baking powder
   1 1/2  ts            Baking soda
     3/4  c             Unsalted butter -- softened
   1 1/3  c             Sugar
   3      lg            Eggs
   1      ts            Vanilla extract
   1 1/2  c             Plain nonfat yogurt
   1      md            Granny Smith apple -- peeled,
                        - chopped

Preheat oven to 350°F.

Grease two 9x5x3" loaf pans.

Streusel Topping:

Combine first 3 ingredients in small bowl. Cut in 1/4 cup chilled
butter using fingers or pastry blender until mixture resembles coarse
meal. Set aside.

Cake:

Sift flour, baking powder, and baking soda into large bowl. Using
electric mixer, cream 3/4 cup butter and 1-1/3 cups sugar together in
another large bowl until fluffy. Add eggs 1 at a time, beating well
after each addition. Mix in vanilla.

Fold in dry ingredients alternately with plain yogurt, beginning and
ending with dry ingredients.

Pour about 1-1/2 cups batter into bottom of each prepared pan.
Sprinkle 1/3 cup streusel over each. Sprinkle 1/4 of apple over each.

Divide remaining batter, streusel and apple between pans, beginning
with batter. Run small knife through batter to create swirl.

Bake until golden brown and toothpick inserted into centers comes out
clean, about 55 minutes. Cool on racks. Serve warm or at room
temperature.


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