I love a lot of "swirl" in my coffee cake, so I tested this one and it's a keeper........ This cake is moist, not like a "bread". Hope you try it and like it too. Let me know your thoughts!! I would imagine you can bake them as a cupcake with a choice of wonderful frostings found on this site.
1For Cake: Sift together all dry ingredients several times. Set aside
2In stand mixer, using paddle, starting on slow speed, blend dry ingredients with eggs (one at a time),add yogurt, milk, oil. Blend on medium speed for 2-3 minutes. Add apples and nuts, blend a few more minutes until all ingredients are incorporated, scraping the sides often.
3CINNAMON SWIRL (best to do this after batter has been mixed as it only takes a minute). Melt butter, add sugars and cinnamon. If mixture is too thick add a few teaspoons of milk until the consistency of gravy.
4Pour your batters in prepared pans. For this one I used 6 mini loaf pans, filling to about 3/4 full. Pour about 2 tablespoons of the cinnamon swirl onto the batter. With a knife, gently swirl the cinnamon through, being careful not to touch the bottom NOTE: I learned the hard way! It sticks to the bottom and cakes are difficult to get out.
5BAKE @ 350 for how however many minutes, depending on size pan. For the mini loaf pans, it took 30-33 minutes. It also depends on your oven.
6If you want an icing, I mixed with a wisk: 3 tablespoons of powdered sugar, 1/2 tsp. vanilla and 1-2 tablespoons of almond milk and drizzled it over cooled cakes.