For by grace you have been saved through faith, and this not of yourselves it is the gift of God, not of works, so that no one can boast. Ephesians 2:8-9

Tuesday, February 25, 2014

Try a New Recipe Tuesday

I love apple cakes. There is something about them that is so comforting. I also love trying new recipes. Here is my latest try of an apple cake recipe which I tried yesterday. There was but a lonely piece left after 2 hours. This recipe is easy and delicious, just the way I like it since I am always looking for something to make late in the day. This recipe is also great for using those yogurts you neeed to finish before the pending expiry date.

I halved the recipe and put it in a 9"round cake pan.

Apple Yogurt Cake


  • 1 1/2 cups yogurt, 
  • 2/3 cup olive oil
  • 1 lemon, juiced (about 1/4 cup), I used bottled lemon juice
  • 1 cup sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla
  • 4 small tart apples, such as Granny Smith, about 1 1/2 pounds
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • Pinch freshly ground nutmeg
  • 2 1/2 teaspoons cinnamon, divided 
  • 1/2 cup brown sugar
  • 2 tablespoons unsalted butter, softened
Heat the oven to 350°F. Lightly grease a 9x13-inch baking pan with baking spray or olive oil.
1. Whisk together the yogurt, olive oil, lemon juice, sugar, eggs, and vanilla in a large bowl. 
2. Peel, core and dice the apples. Stir the chopped apple into the liquid ingredients.
3. Add the flour, baking powder, baking soda, salt, nutmeg, and 1/2 teaspoon cinnamon right into the liquids and stir just until no lumps remain. 
4. In a small separate bowl, mix the remaining 2 teaspoons cinnamon with the brown sugar and butter.
5. Pour half of the batter into the cake pan, then sprinkle the batter with half of the cinnamon-brown sugar mixture, dropping it on the batter in small lumps. 
6. Spread the rest of the batter over top, and sprinkle with the remaining cinnamon-brown sugar.
7. Bake for 45 to 55 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 15 minutes before cutting. 
Serve the cake warm or at room temperature.
Et Voila! Enjoy!

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