Apple Yogurt Cake

Apple Yogurt CakeIn Northern California, summer is the time for Gravenstein apples.  Sweet and tart, they are perfect for baking.  And thanks to Nicki – and Danielle’s tree – I had a good load of them just waiting to be eaten.  They were delicious mixed into this simple coffee cake.  (Adopted from Smitten Kitchen.)  The cake was moist and satisfying.  Hope you like it!

Here’s what you need:

2 1/4 cups all purpose flour

1 1/4 teaspoons baking powder

4 eggs

1 1/4 cup sugar

1 cup plain Greek yogurt (I did 2%)

juice from one lime + 1 teaspoon lemon extract OR juice from one lemon

1/4 cup apple brandy

1/2 cup plus 2 tablespoons basic olive oil

3 cups finely diced peeled and cored tart, firm apples (about 3 medium apples)

Here’s what you do:

(1) Preheat the oven to 350 degrees.  Butter and flour a 9″ baking pan.

(2) In a smaller bowl, sift together the flour and baking powder.  Set aside.

(3) In a big bowl, beat together the eggs and sugar until fluffy and pale yellow (a few minutes).  Beat in the yogurt, citrus juice (and extract if using), and brandy, until smooth.

(4) Working in batches, beat in the flour and alternate with the olive oil.

(5) Gently, but fully, mix in the apples.

(6) Pour the cake into the pan and tap on the counter to level off.  Smooth the top with a spatula.  Then bake for 55 to 65 minutes – until the top is golden and a toothpick comes out clean.

Apple Yogurt Cake


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