My husband isn't a man that enjoys a lot of frosting on a cake or like a cake that is too sweet. But a cake like this....he'll gobble up. To Read More, Click On The Recipe Title.
I made this for him on Father's Day to enjoy when all the kids were here to celebrate. It was delicious. It was very light and moist. There's about 4 cups of apples in the cake along with a cinnamon and brown sugar streak in the middle with the same topping on top.
If you decide to make this beauty please use regular plain yogurt or Greek yogurt, but if you do use lowfat yogurt ,drain it before using it. You could put nuts in the topping if you wanted to, that would be a nice addition. Whipped cream on the top or a scoop of ice cream on the side would also go well with this cake. Any way you slice it , this is one good cake! Enjoy!
To print recipe, click here.
Yogurt Apple Cake with a Cinnamon Streak
Ingredients
serves 8 or more
1 1/2 cups whole-milk yogurt, well-stirred
2/3 cup olive oil
1 lemon, juiced (about 1/4 cup)
1 cup sugar
3 large eggs
1 1/2 teaspoons vanilla
4 small tart apples, such as Granny Smith, about 1 1/2 pounds
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Pinch freshly ground nutmeg
2 1/2 teaspoons cinnamon, divided
1/2 cup brown sugar
2 tablespoons unsalted butter, softened
Directions
Heat the oven to 350°F. Lightly grease a 9x13-inch baking pan with baking spray or olive oil.
Whisk together the yogurt, olive oil, lemon juice, sugar, eggs, and vanilla in a large bowl. Peel and core the apples, and chop into chunks about 1/2-inch across. You should end up with 3 1/2 to 4 cups of apples. Stir the chopped apple into the liquid ingredients.
Add the flour, baking powder, baking soda, salt, nutmeg, and 1/2 teaspoon right into the liquids and stir just until no lumps remain. In a small separate bowl, mix the remaining 2 teaspoons cinnamon with the brown sugar and butter.
Pour half of the batter into the cake pan. Sprinkle the batter with half of the cinnamon-brown sugar mixture, dropping it on the batter in small lumps. Spread the rest of the batter over top, and sprinkle with the remaining cinnamon-brown sugar.
Bake for 45 to 55 minutes, covering with foil at the end if the top is browning. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for at least 15 minutes before cutting. Serve the cake warm or at room temperature.
This keeps very well for several days, and it gets even moister as it sits, due to the apples.
serves 8 or more
1 1/2 cups whole-milk yogurt, well-stirred
2/3 cup olive oil
1 lemon, juiced (about 1/4 cup)
1 cup sugar
3 large eggs
1 1/2 teaspoons vanilla
4 small tart apples, such as Granny Smith, about 1 1/2 pounds
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Pinch freshly ground nutmeg
2 1/2 teaspoons cinnamon, divided
1/2 cup brown sugar
2 tablespoons unsalted butter, softened
Directions
Heat the oven to 350°F. Lightly grease a 9x13-inch baking pan with baking spray or olive oil.
Whisk together the yogurt, olive oil, lemon juice, sugar, eggs, and vanilla in a large bowl. Peel and core the apples, and chop into chunks about 1/2-inch across. You should end up with 3 1/2 to 4 cups of apples. Stir the chopped apple into the liquid ingredients.
Add the flour, baking powder, baking soda, salt, nutmeg, and 1/2 teaspoon right into the liquids and stir just until no lumps remain. In a small separate bowl, mix the remaining 2 teaspoons cinnamon with the brown sugar and butter.
Pour half of the batter into the cake pan. Sprinkle the batter with half of the cinnamon-brown sugar mixture, dropping it on the batter in small lumps. Spread the rest of the batter over top, and sprinkle with the remaining cinnamon-brown sugar.
Bake for 45 to 55 minutes, covering with foil at the end if the top is browning. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for at least 15 minutes before cutting. Serve the cake warm or at room temperature.
This keeps very well for several days, and it gets even moister as it sits, due to the apples.
Like your husband cakes with frosting are not my favourite treat unless it's something like this that begs me to have a bit with my coffee.
ReplyDeleteI hv tried this recipe, it's really Gd ! But I would like to know is the texture very moist? Coz my cake is so moist ...thx
ReplyDeletebunny, you've outdone yourself with this one. i'm usually all about frosting, but at this moment, i can't think of anything i'd rather be eating than this!
ReplyDeleteWizzy this is an outstanding cake and would go very well with coffee!
ReplyDeleteVan, My came was very moist too! I'm glad you liked it!
Grace, make half the recipe and sit down and enjoy this, it really is something special.
I will have to try this out, sounds delicious! I don't like frosting, love apples so this is my kind of cake! :-)
ReplyDeleteThis sounds delicious! Don't like frosting, love apples - this is my kind of cake! :-) I will make this one soon!
ReplyDeleteI will have to try this out, sounds delicious! I don't like frosting, love apples so this is my kind of cake! :-)
ReplyDeleteOh my, how can you be such a terrific cook and still be so slender????!!! I'm so jealous!
ReplyDeleteFirst time posting here and first time I've seen your blog! Your recipes look fantastic!! I just want to know how you can be such a terrific cook and still stay so slim??!!! I'm jealous!
ReplyDeleteHello, i was wondering if this recipe is good for a 24cm round tin? :D I really want to try baking this cake because i love applesssssssssss ^^
ReplyDeleteAnonymous, if your 24cm pan has high sides like a springform pan you should be fine. Put a baking sheet under the pan as a precaution. You will probably have to bake the cake a little longer that the recipe calls for. Test for doneness with a toothpick. Let me know how it goes for you!
ReplyDeleteI tried this recipe with some modifications, guess the modifications didnt work. I grated the apples instead of chopping them and skipped the cinnamon streaks. The cake was soggy in the middle :(
ReplyDeleteFiz esse bolo delicioso e postei no blog dando os devidos créditos...Adorei! beijos
ReplyDeleteMuito obrigado Maisa! Estou tão feliz que você fez isso e adorei!
ReplyDeleteMade this cake last night, as I was craving some apple cake. I just love it. I used Greek yogurt. It's not very sweet, stays moist and reminds me of Swiss or German-styled baking. Nice recipe. Thank you.
ReplyDeleteAine, I'm so happy you loved the cake, it's one of our favorites too! Thank you for coming back to tell me you made it!
ReplyDelete