"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." Julia Child

Saturday, December 7, 2013

apple cake

Last spring, I made a traditional apple cake. Although it was pretty tasty, it was also little greasy given the amount of butter called for in the recipe. This apple cake uses Greek yogurt instead of butter or oil, making it amazingly moist, dense, and delicious.

Yield: 1 cake
135 calories per slice, if cut into 16 slices
Active time: 15 minutes
Total time: 75 minutes

2 cups all-purpose flour
2 eggs
1 cup Greek yogurt
1 cup sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon vanilla extract
5 apples, diced

1. Preheat your oven to 350 degrees.

2. In your stand mixer bowl, cream the sugar, eggs, and vanilla extract.

3. Add in the yogurt, cinnamon, baking soda, and salt, mixing on a speed of 4 until very well combined.

4. Add in the flour and apples, continuing to stir on a speed of 2 until well blended.

5. Pour into a well greased pan and bake until dark brown and when a toothpick inserted into the center comes out clean, about 60 minutes. This cake is very, very dense so a toothpick may come out cleanly even though the cake isn't cooked through. Another method is to gently press on the top of the cake. If it springs back, it's ready.

6. Turn out onto a wire rack to cool.

Other modifications:

  • Bringing the cake to a holiday party? Separate the batter into two 8 or 9 inch pie pans, whip up a cream cheese frosting of glaze, and stack. Viola!

Original recipe found here.

No comments:

Post a Comment