- 2 c apples, peeled and diced
- ¾ c pecans, chopped
- 3 ½ c Zulka Brown Sugar, divided
- ½ tsp cinnamon
- ½ tsp nutmeg
- 2 Tbsp + 3 c All Purpose Flour
- 3 sticks unsalted butter, divided
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 4 large eggs
- 10 oz greek yogurt
- 2/3 c apple sauce
- 2 ½ tsp vanilla extract, divided
- 4 oz cream cheese
- 1 ½ c Zulka Powdered Sugar
- 1 tsp lemon juice
In a medium bowl, combine 1 ½ cups brown sugar, cinnamon, nutmeg, 2 tablespoons flour and 6 tablespoons butter and stir until the butter is evenly mixed in. Add the apples and pecans and stir well. Keep chilled until ready to use.
Preheat the oven to 3250 F. Butter a 12 cup bundt pan and coat with flour, tapping the sides to shake out excess flour.
In a medium bowl whisk the eggs, then add the Greek yogurt, apple juice and 1 ½ teaspoon vanilla and mix well. Set aside. In a large bowl combine the remaining 3 cups flour, 2 cups brown sugar, baking powder, baking soda and salt. Mix on low speed until just combined. Add 2 sticks of butter one tablespoon at a time and mix on low until well combined. Add half of the egg mixture and beat on low. Add the remaining mixture and raise speed to medium and mix for 30 seconds.
Pour half of the batter into the bundt pan, spreading evenly. Spoon the apple streusel filling in the middle of the batter, making sure none reaches either edge and gently press into the batter. Top with remaining batter and carefully spread so no streusel is showing.
Bake for 40-55 min or until a toothpick comes out clean. Let cool in the pan for 10 min then flip onto a cake plate or serving platter and carefully remove bundt pan. Let cool completely before icing.
To make the icing, combine the cream cheese, 2 tablespoons butter, 1 ½ cups powdered sugar, lemon juice and 1 teaspoon vanilla extract and mix well with an electric mixer. Drizzle or pour over the top of the cake.