When Mark and I went apple picking a few weeks ago I already knew that I would use some of them to bake an apple yogurt cake. My aunt in France used to bake them for me when I visited her as a kid and I’ve always wanted to recreate those childhood memories and make my own version.
I’m not usually the strongest baker (although I’m getting better) but I must say that the cake turned out to be absolutely delicious. I’m not sure if it’s because of the gorgeous fresh apples I used and if it’s the sugar crust that took it over the edge but let’s just say it would give my aunt a run for her money.
Don’t tell her I said that though…
1/2 cup Greek style yogurt
1/2 cup vegetable oil (I used canola)
3 eggs, lightly beaten
3/4 cup + 1/4 cup (for the sugar crust) white sugar
1 tsp ground cinnamon
1 tsp vanilla essence
3 medium sized apples (preferably Granny Smith), peeled, cored and sliced.
2 cups plain white flour
2 tsp baking powder
3/4 tsp baking soda
♥ Preheat the oven to 180 c.
♥ In a large bowl beat together the yogurt, oil, 1 cup of sugar, eggs, cinnamon and vanilla essence until well combined. The batter should be smooth and glossy.
♥ Add the chopped apples to the mix and give it a quick stir so that each apple slice is coated in batter.
♥ Sift in the flour, baking soda and baking powder on top of the mixture. Using a wooden spoon, gently combine all of the ingredients together. Do not over mix.
♥ Pour the cake batter into a greased cake tin. Sprinkle the rest of the sugar on top of the cake and bake for about 45min or until a skewer poked in comes out clean.
NB. Cover the cake with foil at the end if you find the top is browning too fast. You could also sprinkle a touch more sugar after the cake is out of the oven for an even prettier presentation.
Recipe loosely adapted from The Kitchn.