I was sitting in my living room the other day when all of a sudden, on a whim, I wanted to bake a cake. I looked through my recipe bookmarks to see what would inspire me when I saw David Rocco’s apple-yogurt cake, which is from the Kitchen Heals Soul blog. I altered her version of the recipe slightly (less butter, less sugar) and it turned out great. Make sure not to over-mix the batter as it is a fairly dense cake and you don’t want it to be tough. The fun part of serving the cake is the crackling sound you get when you break through the sugar crust on top.
- 1⅓ cups (150 grams) all-purpose flour
- ¼ tsp cinnamon
- ¼ tsp salt
- ½ cup (115 grams) granulated sugar
- 1 cup minus 1 tbsp (200 grams) unsalted butter, melted, plus a little extra for buttering the pan
- 2 large eggs
- ½ cups (125 mL) yogurt
- 2 apples, peeled, cored, and thinly sliced
- zest of 1 lemon
- ¼ cup (75 grams) granulated sugar (for the topping)
- Preheat the oven to 350°F. Butter an 8-inch cake pan (I used a springform pan).
- In a medium bowl, whisk together the flour, cinnamon, and salt.
- 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.
- Add the eggs, one at a time, beating between each addition and scraping down the bowl as needed.
- Reduce the mixer speed to low and add the flour mixture alternately with the yogurt, beginning and ending with the flour.
- Stir in the sliced apples and the lemon zest, and pour the batter in the prepared pan.
- Sprinkle the ¼ cup sugar evenly over the top of the cake.
- Let cool completely before serving.