Whole-Grain Apple Cake with Yogurt Cream
"There's a trifecta of textural awesomeness here, as the buttery-crisp topping meets silky-smooth yogurt cream on moist, tender cake. By using whole-wheat pastry flour in place of all-purpose, we triple the fiber per slice to a hearty 4 grams. For a chunkier cake texture, use chopped apples instead of shredded. This cake is great served warm or at room temperature...."
INGREDIENTS
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Cake:
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2/3 cup packed brown sugar
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2/3 cup nonfat buttermilk
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1/3 cup canola oil
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1 teaspoon vanilla extract
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2 large eggs
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7.5 ounces whole-wheat pastry flour (about 1 2/3 cups)
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon ground cinnamon
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1/2 teaspoon kosher salt
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1/8 teaspoon ground ginger
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2 cups shredded peeled apple (about 2 large; such as Gala or Honeycrisp)
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Baking spray with flour
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Streusel:
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3 tablespoons quick-cooking oats
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2 tablespoons chopped walnuts
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1 tablespoon brown sugar
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1 1/2 tablespoons frozen unsalted butter, grated
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Dash of kosher salt
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Yogurt cream:
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1/2 cup plain 2% reduced-fat Greek yogurt
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3 tablespoons heavy whipping cream
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1 tablespoon brown sugar
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