Apple Walnut Coffee Cake

Makes one 9-inch round cake; 12 servings

Filling/Topping:
Unsalted butter, softened
¾   cup toasted walnuts, chopped
¼   cup granulated sugar
1    tablespoon ground cinnamon
Pinch kosher salt
Cake:
1¾ cups unbleached, all-purpose flour
½   teaspoon kosher salt
½   teaspoon baking powder
¼   teaspoon baking soda
8    tablespoons (1 stick) unsalted
      butter, cut into 4 pieces,
      room temperature, plus more
      for pan
½   cup granulated sugar
¼   cup packed light brown sugar
2    large eggs, room temperature
1    teaspoon pure vanilla extract
1    cup plain Greek yogurt, preferably
       full fat
1    medium to large apple, cored and
      diced (peeled or not)

Nutritional information per serving:
Calories 250 (39% from fat) • carb. 33g • pro. 5g fat 11g • sat. fat 5g • chol. 51mg • sod. 124mg calc. 50mg • fiber 2g

1. Coat 9-inch round pan with softened
butter; reserve. Preheat oven to 350°F
with the rack in the middle position.
2. Put the filling/topping ingredients into a
small mixing bowl. Using the beaters, mix
on Speed 1 until combined. Reserve.
3. Put the flour, salt, baking powder and
soda into a medium mixing bowl. Mix
on Speed 1 to thoroughly combine, a
minimum of 30 seconds; reserve.
4. Put the butter and sugars into a large
mixing bowl. Mix, starting on Speed 2
and increasing to Speed 4, until light and
creamy, about 2 minutes. Gradually add
the eggs, one at a time, using Speed
3, and then the vanilla extract and the
yogurt. Add the dry ingredients in two
additions and be sure to mix gently, but
thoroughly, using Speed 2.
5. Transfer half of the batter to the prepared
cake pan. Top with the diced apple and
half of the nut filling/topping, and then
add the remaining batter. Smooth to the
edges of the pan, and then top with the
remaining nut mixture.
6. Put in the preheated oven and bake until
browned and set, about 45 minutes.