An apple a day keeps whatever ails you away. A good red wine, chocolate anything, salty something, cold beer and cupcakes also help..me. Apples are abundant now and I can’t get enough of them. I eat one everyday after lunch, as well as, whatever slices the kids leave behind. In an effort to consume as many apples as possible before they go out of season, I added them to a traditional yogurt cake.
I tore the original cake recipe out of a Bon Appétit magazine almost 4 years ago and taped it inside my little
black book recipe book. (Before Pinterest or this blog I used a pen, a real pen, and wrote down recipes in a little black notebook. Crazy, I know.) I made the original cake a few times, mainly because my daughter requested it. She calls it the plain cake which is a perfect description. Plain and simple. Perfectly moist and the just right kind of sweet. So, why mess with a good thing?
The damn apples were begging me to use them. On this cake…with some raw sugar sprinkled on top. A little cinnamon, nutmeg, ginger and lemon zest season the deliciously basic batter. Oh and lets not forget about the Greek yogurt. I couldn’t taste it, but knowing it’s in there made me feel healthy. Really, it’s ok to have a third piece of cake. The 3/4 cups of whole milk Greek yogurt, that’s protein girl! Eat up!
So I did. Or we did. Either way, the cake was gone in less than 48 hours. I call that a hit. Enjoy!
Apple Yogurt Cake
recipe adapted from Bon Appétit June 2012
1+ 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
3/4 teaspoon kosher salt
3/4 cup sugar (The original recipe calls for 1 cup of sugar. If you prefer a sweeter cake add 1 cup of sugar. The 3/4 cup of sugar made the cake plenty sweet. It’s really up to you!)
1 tablespoon lemon zest
3/4 cup whole milk Greek yogurt
1/2 cup canola or vegetable oil
2 large eggs
1/2 teaspoon vanilla extract
1 baking apple of your choice, sliced thin
1/4 cup raw sugar to sprinkle on sliced apples
Pre-heat your oven to 350F. Spray a standard loaf pan with non-stick vegetable oil spray. Dust with flour and tap out the excess.
In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, kosher salt. Set aside. In a large bowl rub sugar and lemon zest together with your fingers until the sugar feels like damp sand. Add Greek yogurt, canola oil, eggs and vanilla extract. Whisk until well blended. Fold in dry ingredients until just combined. Pour batter into prepared pan and smooth over the top. Add sliced apples, pushing them just slightly into the batter so they will stick. Arrange apple in a pattern or something pretty. Sprinkle with raw sugar.
Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, about 50-55 minutes. Cool in the pan on a wire rack for 15 minutes before removing the cake. Remove and allow to cool completely on a wire rack. Slice and serve. Cake will last stored in an air-tight container or covered in plastic wrap, at room temperature, for up to 3 days. Enjoy!
5 Quick Cake Links!
Looking for an easy lemon cake recipe? Head to Willow Bird Baking for Julie’s quick lemon-iced yellow cake. I really wish this cake would just appear on my kitchen counter. Magic!
Chocolate cake in the less than an hour? Sounds great. NYT has the recipe for you.
Apple cider doughnut cake? Yes, it exists! Katie at the Kitchen Door has the mouth-watering recipe for you.
Cake or quick bread? Why decide? Make one that tastes like both! Head to Not Without Salt for Ashley’s chopped apple cake recipe.
Cranberry season is on the way. Check out my cranberry maple breakfast cake: a cake that is delicious anytime of day.