Apple-Yogurt Cake w/Cinnamon Swirls

By C G
@Celestina9000

Via The Kitchen with only a few changes. Very moist with a soft, pudding like center especially if you choose to grate the apples instead of cutting into chunks. Pears are a good substitute for the apples if you want to try a variation.

Rating:

☆☆☆☆☆ 0 votes

Comments:

4 Comments

Serves:

Prep:

20 Min

Cook:

55 Min

Method:

Bake

Ingredients

1 1/2 c: whole milk plain yogurt, drained
2/3 c: olive oil
2 tsp: orange zest
1/4 c: fresh orange juice (replaces lemon juice)
3/4 c: unbleached white sugar
3 large: eggs
1 1/4 tsp: pure vanilla extract
4 small: tart apples (about 1 1/2 pounds)
2 1/2 c: unbleached flour (1/2 cup all-purpose flour was replaced with pastry flour)
2 1/2 tsp: baking powder
3/4 tsp: baking soda
1/2 tsp: salt
2 tsp: cinnamon, divided
pinch: freshly ground nutmeg
1/4 tsp: ground cardamom (i added this spice because i love cardamom w/apples!)
1/2 c: brown sugar
2 Tbsp: butter, to room temperature

How to Make Apple-Yogurt Cake w/Cinnamon Swirls

Step-by-Step

1Preheat oven to 350 degrees. Lightly grease a 9x13-inch baking pan with butter or oil.
2In a large non-reactive bowl whisk together the plain yogurt, olive oil, orange zest and juice, 3/4 cup sugar, eggs and vanilla.
3Peel and core the apples and shred (used a food processor) or cut into chunks. I prefer to shred the apples. You will need about 3 1/2-4 cups of apples. Stir the apples into the yogurt mixture.
4Combine the flour, baking powder, baking soda, salt, 1 teaspoon ground cinnamon, nutmeg, and cardamom then stir into the liquid ingredients stirring until no lumps remain.
5In a small prep bowl, mix together the remaining teaspoon of ground cinnamon with the brown sugar and butter.
6Pour [half] of the batter into the prepared cake pan. Sprinkle the batter with [half] of the cinnamon-brown sugar mixture, dropping it on the batter in small lumps. Spread the rest of the batter over the top, and sprinkle with the remaining cinnamon-brown sugar.
7Bake for about 50 minutes covering the cake with aluminum foil at the end if the top is browning too quickly. Test the center with a toothpick then transfer the cake to a cooling rack and allow to cool for at least 15 minutes before cutting. Serve the cake warm or at room temperature. Delicious with tea or coffee!