Apple Yogurt Cake with a Cinnamon-Sugar Streak
- Number of Servings: 8
Ingredients
1 1/2 cups whole-milk yogurt2/3 cup olive oil1 lemon, juiced1 cup sugar3 eggs1 1/2 teaspoons vanilla4 small tart apples, such as Granny Smith2 1/2 cups all-purpose flour2 1/2 teaspoons baking powder3/4 teaspoon baking soda1/2 teaspoon saltPinch freshly ground nutmeg2 1/2 teaspoons cinnamon, divided 1/2 cup brown sugar2 tablespoons butter, softened
Heat the oven to 350°F. Lightly grease a 9x13-inch baking pan with baking spray or olive oil.
Whisk together the yogurt, olive oil, lemon juice, sugar, eggs, and vanilla in a large bowl. Peel and core the apples, and chop into thin pieces about 1/2-inch across. You should end up with 3 1/2 to 4 cups of apples. Stir the chopped apple into the liquid ingredients.
Add the flour, baking powder, baking soda, salt, nutmeg, and 1/2 teaspoon right into the liquids and stir just until no lumps remain. In a small separate bowl, mix the remaining 2 teaspoons cinnamon with the brown sugar and butter.
Pour half of the batter into the 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 top, and sprinkle with the remaining cinnamon-brown sugar.
Bake for 45 minutes, covering with foil at the end if the top is browning. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for at least 10 minutes before cutting. Serve the cake warm or at room temperature.
This keeps very well for several days, and it gets even moister as it sits, due to the apples.
Serving Size: Servers 8
Number of Servings: 8
Recipe submitted by SparkPeople user JBOULAIS.
Whisk together the yogurt, olive oil, lemon juice, sugar, eggs, and vanilla in a large bowl. Peel and core the apples, and chop into thin pieces about 1/2-inch across. You should end up with 3 1/2 to 4 cups of apples. Stir the chopped apple into the liquid ingredients.
Add the flour, baking powder, baking soda, salt, nutmeg, and 1/2 teaspoon right into the liquids and stir just until no lumps remain. In a small separate bowl, mix the remaining 2 teaspoons cinnamon with the brown sugar and butter.
Pour half of the batter into the 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 top, and sprinkle with the remaining cinnamon-brown sugar.
Bake for 45 minutes, covering with foil at the end if the top is browning. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for at least 10 minutes before cutting. Serve the cake warm or at room temperature.
This keeps very well for several days, and it gets even moister as it sits, due to the apples.
Serving Size: Servers 8
Number of Servings: 8
Recipe submitted by SparkPeople user JBOULAIS.
Nutritional Info Amount Per Serving
- Calories: 504.8
- Total Fat: 22.7 g
- Cholesterol: 86.6 mg
- Sodium: 469.2 mg
- Total Carbs: 69.7 g
- Dietary Fiber: 3.5 g
- Protein: 8.4 g
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