Apple Yogurt Cake

Cakes which resemble the dense, moist lovelies I enjoyed while an exchange student in Germany really appeal, and this is one of them. The batter is thick, but the apples inject their juices while the cake bakes, making the texture of the cake just scrumptious.

Thanks to David Rocco and Kitchenhealssoul for the recipe and picture!

INGREDIENTS
  • 1⅓ cups (150 grams) all-purpose flour
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • ½ cup (115 grams) granulated sugar
  • ⅞ cup (200 grams) unsalted butter, melted, plus a little extra for buttering the pan
  • 2 large eggs
  • ½ cups (125 mL) goat yogurt
  • 2 apples, peeled, cored, and thinly sliced
  • zest of 1 lemon
  • ⅓ cup (75 grams) granulated sugar (for the topping)
INSTRUCTIONS
  1. Preheat the oven to 350°F. Butter an 8-inch cake round.
  2. In a medium bowl, whisk together the flour, cinnamon, and salt.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the ½ cup of sugar and the melted butter until it has lightened.
  4. Add the eggs, one at a time, beating between each addition and scraping down the bowl as needed.
  5. Reduce the mixer speed to low and add the flour mixture alternately with the yoghurt, beginning and ending with the flour.
  6. Stir in the sliced apples and the lemon zest, and pour the batter in the prepared pan.
  7. Sprinkle the ⅓ cup sugar evenly over the top of the cake.
  8. The original recipe suggests a baking time of 40 minutes, but I think it needs to bake for over one hour (until a tester inserted into the center (not through an apple if possible!) comes out clean.
  9. Let cool completely before serving. Dust with powdered sugar.
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2 thoughts on “Apple Yogurt Cake

  1. I lost the asparagus recipe. Could you please resend to me? Thank you. Anne Labat-Gepert

    On Wednesday, April 27, 2016, Savoring Goat Cheese wrote:

    > jmbtruefood posted: “Cakes which resemble the dense, moist lovelies I > enjoyed while an exchange student in Germany really appeal, and this is one > of them. The batter is thick, but the apples inject their juices while the > cake bakes, making the texture of the cake just scrumpt” >

    • Ane, I have not signed onto the blog for quite a few weeks, as we are up to our ears in work. I assume you are talking about the prosciutto-wrapped asparagus with chèvre. Try just searching on the blog for Asparagus, and the recipe should pop up, no problem!

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