Apple cake with yogurt

Ingredients

flour — 8.8 oz (250 g)
yogurt — 3/4 cup
eggs — 3 pcs.
brown sugar — 1/2 cup
apples — 2 pcs. (medium in size)
baking powder — 1/2 tbsp.
cinnamon — 1 tsp.
vanilla powder — 1/3 tsp.
salt — 1 pinch
powdered sugar — for sprinkling
lemon juice — 1/2 lemon

measures

How to cook

Peel and cut the apples into small pieces. Drizzle them with the juice of half a lemon. Sprinkle with 1 tablespoon of brown sugar and stir. In a large bowl, break the eggs, add the brown sugar and beat them with a mixer until it turns into a fluffy cream.

Add the yogurt. In a bowl, mix the flour, cinnamon, vanilla and a pinch of salt. Add the dry mixture to the liquid mixture in portions, while stirring with a wooden spoon. Add the apple pieces.

Homogenize the cake mixture well. Grease a round cake pan with butter. Sprinkle with breadcrumbs and shake off the excess. Pour the mixture. Bake the cake at 338°F (170 degrees) in a preheated oven with the fan on for about 35 minutes.

See if it’s ready using a toothpick. Turn the finished cake on a wire rack and sprinkle with powdered sugar. The apple cake with yoghurt should be cooled completely and then cut.

Источник

Recipe: Apple Yogurt Cake with a Cinnamon-Sugar Streak

My recipe stories seem to fall into a predictable rut: I had to feed a few people, and I needed something easy and simple, and so this recipe was born. But honestly, that’s the way I cook. I look for recipes that give maximum pleasure at the lowest common denominator of work, ingredients, and convenience. The results aren’t always worth talking about, but this recipe — oh, this one is. It’s a moist cake with a crumb that’s almost creamy, swirled with cinnamon, and juicy with small bites of apple. It will take you about 15 minutes to make, and regardless of whether my story gets old, this recipe never will.

This recipe materialized during a week of cooking for a group of scientists doing research in snowy Colorado. The first night we were there, I needed a quick, simple dessert. I had all the makings of a yogurt cake, like this simple, favorite recipe. But I had been craving spring’s sweet fruits and berries. They were not really around yet, of course, but I wanted a bite of fruit. So I turned to apples.

Over-wintered apples are always available, and I love their mild sweetness and brightness when cut up very small and baked in a cake. They are juicy little pops of fruit. I also craved cinnamon, and so I spread a crumbly mix of cinnamon and brown sugar through the middle and over the top of this cake. This created a cinnamon streak running right through the cake, and a dimpled, puckered top filled with brown sugar glaze.

The beautiful thing about this cake, besides its moist lusciousness, is that it all mixes up in one bowl, and you don’t even need beaters. It’s only mildly sweet, too; much of the sweetness comes from the apples.

In fact, I came downstairs the morning after I made this and found only a corner or two remaining. My crew had evidently decided that this was good for breakfast as well, and attacked it with considered purpose. There were only a few moist crumbs left, two days later, but they were just as delicious as when I took the cake out of the oven.

Tester’s Notes

This apple cake is not too sweet and goes perfectly with a hot mug of coffee or tea in the morning. Besides how easy it is to throw this together, I love that it’s so moist it’s almost like a bread pudding. I highly recommend using whole-milk yogurt here for the best flavor and texture. Also, metal cake pans bake faster than glass or ceramic pans, so check on your cake accordingly. Make sure to let it cool for one hour so that it has plenty of time to set up.

Apple Yogurt Cake with a Cinnamon-Sugar Streak

It’s a moist cake with a crumb that’s almost creamy, swirled with cinnamon, and juicy with small bites of apple. It will take you about 15 minutes to make.

Yield Serves 12

shellfish-free
kidney-friendly
fish-free
alcohol-free
low-potassium
vegetarian
peanut-free
pork-free
pescatarian
tree-nut-free
red-meat-free

Calories 407
Fat 19.3 g (29.7%)
Saturated 4.6 g (23.2%)
Carbs 53.2 g (17.7%)
Fiber 2.4 g (9.5%)
Sugars 29.9 g
Protein 7.1 g (14.2%)
Sodium 290.8 mg (12.1%)

Ingredients

Cooking spray or olive oil

whole regular or Greek yogurt, well-stirred

freshly squeezed lemon juice

apples (preferably tart, such as Granny Smith)

Pinch freshly ground nutmeg

ground cinnamon, divided

packed light or dark brown sugar

unsalted butter, at room temperature

Instructions

Arrange a rack in the middle of the oven and heat to 350°F. Lightly coat a 9×13-inch baking pan with baking spray or olive oil.

Place the yogurt, granulated sugar, oil, lemon juice, eggs, and vanilla in a large bowl and whisk to combine. Peel and core the apples, then chop into rough 1/2-inch chunks. (Do not grate the apples or the batter will be too wet.) You should end up with 4 to 4 1/2 cups of apples. Add the apples to the yogurt mixture and stir to combine.

Add the flour, baking powder, baking soda, salt, nutmeg, and 1/2 teaspoon of the cinnamon. Stir just until no dry pockets of flour remain; set aside. Place the remaining 2 teaspoons cinnamon, brown sugar, and butter in a small bowl and smash with a rubber spatula to combine.

Pour 1/2 of the batter into the pan. Sprinkle with 1/2 of the cinnamon-brown sugar mixture on top, dropping it on the batter in small lumps. Spread the rest of the batter over the top, then sprinkle with the remaining cinnamon-brown sugar.

Bake until a tester inserted in the center comes out clean, covering with aluminum foil toward the end if the top is browning too much, 45 to 55 minutes. Place the pan on a wire rack and let it cool for at least 1 hour. Cut and serve the cake warm or at room temperature.

Recipe Notes

Storage: This cake can be covered and stored at room temperature for up to 4 days, and it gets even more moist as it sits, due to the apples.

Источник

Apple Yogurt Cake Recipe & Video

This Apple Yogurt Cake starts with a wonderfully dense and moist cake that tastes of almonds. The almond flavor comes from adding ground almonds and pure almond extract to the batter. Next, is a layer of thinly sliced apples, lightly sweetened. Lastly, we sprinkle the cake with sliced almonds. This cake is really good, and the great part is no one will ever guess how easy it is to make.

There is a Yogurt Cake recipe on the site. It is one of my favorite snacking cakes. So much so that I decided to use it here only I added a layer of sliced apples and a sprinkling of sliced almonds. You will need one large apple to top the cake. I like to use a firm textured apple, one that will keep its shape when baked. Granny Smith, Honey Crisp, Gala, Braeburn, Golden Delicious, and Fuji are good choices. Peel, core, and slice the apple thinly and when you place the apple slices on the cake batter, slightly overlap them.

T his cake contains ground almonds. You can either buy almond meal/flour or else you can make your own by placing whole or sliced almonds in your food processor and processing them until finely ground. Almond meal/flour can be found in some grocery stores or else in specialty food stores, health food stores, or online. For the yogurt, I normally use whole milk plain yogurt (Greek style) as I like its rich and tangy flavor, but you can use a reduced fat plain yogurt, just drain off any excess water.

Apple Yogurt Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8 inch (20 cm) spring form pan #ad . Line the bottom of the pan with parchment paper #ad .

In a large bowl, stir or whisk together the flour, ground almonds, baking powder, baking soda, and salt.

In another bowl, stir or whisk together the eggs, oil, yogurt, vanilla extract, and almond extract. Stir in the sugar. Add the wet ingredients to the dry ingredients. Stir until just combined. Scrape the batter into the prepared pan, smoothing the top with the back of a pan or offset spatula.

Peel, core, and cut the apple into 1/8 inch slices. Lay the apple slices on top of the batter, overlapping slightly.
Sprinkle with about 1/2 tablespoon (7 grams) of sugar and then the sliced almonds.

Bake in preheated oven for about 45 — 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack to cool. You can serve this cake plain or with a dollop of whipped cream, ice cream, or lightly sweetened yogurt. Leftovers can be covered and stored in the refrigerator for four to five days.

Makes one — 8 inch (20 cm) cake.

Apple Yogurt Cake:

1 1/4 cups (165 grams) all purpose flour

1 teaspoon (4 grams) baking powder

1/2 teaspoon (2 grams) baking soda

1/2 teaspoon (2 grams) kosher salt

2 large eggs (110 grams out of shell), at room temperature

1/2 cup (120 ml/grams) flavorless oil (safflower, corn, vegetable, or canola)

3/4 cup (180 ml/grams) whole milk plain yogurt, at room temperature

1 teaspoon (4 grams) pure vanilla extract

1/4 teaspoon (1 gram) pure almond extract (optional)

1 cup (200 grams) granulated white sugar

1/2 tablespoon (7 grams) white or coarse brown sugar (optional)

Источник

Apple Cake (Very Moist, Made with Yogurt)

September 11th, 2020 | 71 Comments

Apple cake made with this recipe will be your go-to apple cake recipe simply because it’s so easy to make, delicious and moist!

Autumn means apples, and with the start of baking season, what could be better than a simple, yet delectable apple cake?

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You may recognize this cake texture if you’ve made my Sicilian whole orange cake or Sicilian whole lemon cake! Well, it works beautifully for apples, too! It’s not too sweet, and is super easy to make (without having to peel apples) with a fabulous texture and crumb; what’s not to love?

I’ve gone and made a WHOLE PEAR CAKE, too!!

What Apples are Best for Apple Cake?

For this particular apple cake, you can use any apple variety that you like. In the US, I would gravitate towards Granny Smith or a less sweet eating apple, like Honeycrisp, however, I used Gala apples and the cake was wonderful.

Do you Peel Apples for Apple Cake?

For this particular cake, as long as you’re using organic or homegrown apples, DO NOT PEEL THE APPLES. This is because you’re going to process the apple in a food processor or blender and the peel will be unnoticeable, except it gives the cake added flavor and nutrition.

Should you Refrigerate Apple Cake?

There’s no need to refridgerate apple cake. If you plan to take longer than three days to finish it, then freeze it.

You may also enjoy this recipe for a simple Eve’s Pudding,
a traditional British apple dessert.

How about making apple scones, too? They’re totally scrumptious!

Can I Freeze Apple Cake?

Yes, this moist apple cake freezes very well. Cover the cake in parchment paper then aluminum foil or place in a freezerproof container. Use within a month.

Apple Cake Recipe (Using Whole Apples)

slightly adapted from my Sicilian Orange Cake serves 10

3 eggs
1 1/8 c (250g) sugar
1 3/4 c (275g) all purpose flour (plain flour in the UK)
2 1/2 tsp baking powder (or 1 packet Italian Paneangeli vanilla baking powder)
1/3 c (100g) butter, softened
1/3 c (110g) plain Greek yogurt
2 or 3 large organic apples, about (300g), washed and cut into pieces (do not peel, but remove the core/seeds) I recommend using a scale
2 Tbsp lemon juice
1 Tbsp grated fresh lemon zest/peel

Preheat oven to 350°F (175°C)

Make the Batter

Prepare an 8″ springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.

In a food processor, or blender, process the apple pieces and lemon juice until it is almost pureed.

Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy. Sift the flour with the baking powder then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.

Add the processed apples and grated lemon rind to the cake batter and stir until evenly combined.

Pour into prepared cake tin.

Bake the Cake

Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the apple cake is done before removing from the oven. If desired, sprinkle lightly with some granulated sugar immediately. Allow to cool for about 15 minutes, then remove the side of the springform pan.

Let cool completely before cutting and serving.

The cake can stand on its own, but you can also serve it with a fruit sauce, dollop of whipped cream, custard or vanilla ice cream. I prefer it plain with a cup of tea!