Sunday, October 30, 2011

Apple Yogurt Cake

If you're facing the prospect of feeding a small army of people sometime during the next two months, I've got a recipe for you. It uses apples (seasonal!) and cinnamon (comforting!) and is equally good for breakfast and dessert because it's not tooth-achingly sweet. The roomie and the SO and I did a pretty good job of putting this away over the course of a week, but its true usefulness would show if you had to bring a dish to a holiday get together, or if you wanted to pull a warm breakfast treat out of the oven for overnight guests. It's also excellent if you hate doing dishes, because you mix everything together in one bowl.

My apples here are Arkansas Blacks from Jones Orchard. There are several other varieties of apples at the market (I think Bennett-Burke has Galas and Golden Delicious), but I like the Arkansas Blacks because they are small, so perfect for a snack, and tart, so good for baking. They also keep all winter long in a plastic bag in the crisper drawer of the fridge.

If you didn't want to make enough cake to feed a ravenous horde, I'm sure you could halve the recipe and bake it in a 9X9 or similar pan.

Apple Yogurt Cake
adapted from

1 1/2 cups whole-milk yogurt
2/3 canola oil (the original recipe suggests olive oil; I had no problem substituting for something less expensive)
juice of 1 lemon
1 cup sugar
3 large eggs
1 1/2 teaspoons vanilla
4 small, tart apples
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoons baking soda
1/2 teaspoon salt
pinch ground nutmeg
2 1/2 teaspoons cinnamon, divided
1/2 cup brown sugar
2 tablespoons unsalted butter, softened

Heat the oven to 350 degrees. Lightly grease a 9X13 baking dish with butter or canola oil.

Whisk together the yogurt, canola oil, lemon juice, sugar, and eggs in a large bowl.

Peel and core the apples, and chop into 1/2 inch pieces. This should yield 3 1/2 - 4 cups apples. Stir the chopped apple into the liquid ingredients.

No wet team/dry team here: Add the flour, baking powder, baking soda, salt, nutmeg, and 1/2 teaspoon cinnamon right into the liquid ingredients. Stir just until no lumps remain.

In a small, separate bowl, mix together the remaining 2 teaspoons of cinnamon with the brown sugar and butter. (Use your fingertips to squish it together.)

Pour half of the batter into the baking dish. Sprinkle the batter with half the brown sugar/cinnamon mixture, add the second half of the batter, and sprinkle the rest of the brown sugar/cinnamon mixture on top.

Bake for 45 to 55 minutes, covering with foil at the end if the top is browning. When a knife inserted comes out clean, take the cake out of the oven and place the pan on a cooling rack to cool. Let it cool for at least 15 minutes before cutting into it, or else it will be too gooey. Serve the cake warm or at room temperature.

This lasted a week with three of us nibbling on it, and, true to the recipe, it stayed moist the entire time. Just make sure to cover it with plastic wrap or something.

No comments:

Post a Comment