Monday, October 15, 2012
Fresh Apple Yogurt Cake
My first visit to a u-pick apple farm this year yielded two types of apples ready for harvesting – one sweet and one tart. Sweet and tart apples are a perfect combination for this easy Fresh Apple-Yogurt Cake.
Where did I find this recipe? Oh, no, I can’t remember! I always include links when I use other people’s recipes, but this time I’m at a loss. Didn’t note the source on my printed copy and can’t find it among my Pinterest goodies. With that confession, I hereby give credit to all recipe creators who ever used fresh apples in a recipe even remotely similar to this one.
FRESH APPLE YOGURT CAKE
1/2-cup (1 stick) butter, softened
1 scant cup granulated white sugar
5.3-oz. to 6-oz. container of yogurt
2 tsp vanilla extract
3 T. skim milk
2-1/2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1 pound (about 4 small) apples, peeled, cored and chopped
(optional) confectionery sugar
1. Preheat oven to 350-degrees Fahrenheit. If using a glass baking dish, set the temperature to 325 and adjust the baking time.
2. Cream butter and sugar
3. Beat in yogurt, egg, vanilla and milk until fluffy.
4. Combine dry ingredients, then stir into creamed mixture.
5. Mix in apples.
6. Spoon into lightly greased 9x13-inch baking dish and spread. The batter will be fairly thick.
7. Bake 50-60 minutes or until insert toothpick near center and it comes out clean.
8. (Optional) Sprinkle with confectionery sugar.
*Use a bit less sugar if the apples are very sweet
*Personally I like a combination of sweet apples and tart apples in a cake recipe such as this one.
*The original recipe I found called for plain vanilla yogurt. I’m a big fan of Greek yogurt and happened to have a container of it with “pineapple on the bottom”. This gave the cake an appealing, underlying hint of pineapple.
*I like to mix all-purpose and whole wheat flour. In this case, I added 2 cups of all-purpose flour and 1/2-cup of whole wheat.