Ingredients
Directions
¼ cup natural cane sugar
¼ cup cold butter cut into small pieces
¼ cup walnut pieces
2 tbsp flour
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.
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.
Ingredients
Directions
¼ cup natural cane sugar
¼ cup cold butter cut into small pieces
¼ cup walnut pieces
2 tbsp flour
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.
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.
