There’s a trifecta of textural awesomeness here, as the buttery-crisp topping meets silky-smooth yogurt cream on moist, tender cake. By using whole-wheat pastry flour in place of all-purpose, we triple the fiber per slice to a hearty 4 grams. For a chunkier cake texture, use chopped apples instead of shredded. This cake is great served warm or at room temperature.
Ingredients
- Cake:
- 2/3 cup packed brown sugar
- 2/3 cup nonfat buttermilk
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 7.5 ounces whole-wheat pastry flour (about 1 2/3 cups)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground ginger
- 2 cups shredded peeled apple (about 2 large; such as Gala or Honeycrisp)
- Baking spray with flour
- Streusel:
- 3 tablespoons quick-cooking oats
- 2 tablespoons chopped walnuts
- 1 tablespoon brown sugar
- 1 1/2 tablespoons frozen unsalted butter, grated
- Dash of kosher salt
- Yogurt cream:
- 1/2 cup plain 2% reduced-fat Greek yogurt
- 3 tablespoons heavy whipping cream
- 1 tablespoon brown sugar
How to Make It
Step 1
Preheat oven to 350°.
Step 2
To prepare cake, place first 5 ingredients (through eggs) in a large bowl; beat with a mixer at medium speed 30 seconds or until well combined. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through ginger) in a medium bowl, stirring well with a whisk. Add flour mixture to sugar mixture; beat at low speed just until combined. Stir in apple by hand. Spread batter into a 9-inch springform pan coated with baking spray.
Step 3
To prepare streusel, combine oats and next 4 ingredients (through dash of salt) in a small bowl; toss to combine. Sprinkle streusel topping evenly over batter.
Step 4
Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan 10 minutes on a wire rack; remove sides of pan.
Step 5
To prepare cream, place yogurt, whipping cream, and 1 tablespoon sugar in a bowl; beat with a mixer at medium speed until soft peaks form. Serve with warm cake.
