Yogurt Apple Cake

October 27, 2016

The crumbly, golden topping. The apple slices peeking through. The rustic, far from a snobby cake. Just the look of this apple cake tells you it’s going to be tasty.


2 medium apples, peeled & cored

2-3 tsp. lemon juice (juice of 1 lemon)

1 ½ cups flour

2 tsp. baking powder

½ tsp. salt

3 tsp. grated lemon rind (1 lemon)

2 eggs

¾ cup natural cane sugar

½ cup melted butter

½ cup plain yogurt


Crumble Topping Ingredients:

¼ cup natural cane sugar

¼ cup cold butter cut into small pieces

¼ cup walnut pieces

2 tbsp flour

Cake Batter Method:

Pre-heat oven to 350F.

Cut the apples into thin wedges and toss in a medium bowl with the lemon juice. Toss until well coated.

In a large bowl, combine the flour, baking powder, salt, and grated lemon rind.

In a medium bowl, beat the eggs and sugar with an electric mixer for 4-5 minutes.

Beat in the melted butter and yogurt.

Gently mix the liquid mixture into the flour mixture. Stir in 2/3 of the apple slices.

Spoon the batter into a buttered and floured 8” (21cm) round cake pan.

Arrange the remaining apple slices on top of the batter.

Topping and Bake Method:

In a processor, pulse the sugar, butter, walnut pieces, and flour until the mixture just starts to clump together.

Spread the topping over the cake batter.

Bake for 60-75 minutes – until a skewer pushes into the cake comes out clean and the top is a wonderful golden color.

Cool, the cake for at least ½ hour in the pan before removing.

Author of the image: Mats Hagwall


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