Four Clan Kitchen

What we eat everyday

Apple Yogurt Cake

Posted by fourclankitchen on March 7, 2010

When you are rounding the bend to middle age, your idea of a luxurious breakfast is no longer a confectionary slathered with cream and syrup. But you occasionally still want something just a touch out of the ordinary. Something that comes together easily enough to get to the newspaper before the morning is over, but delectable enough to set Saturday apart from Friday. This cake is it.

It also has an interesting history about which you can read at Smitten Kitchen.

The dominant flavors in this cake are olive oil and lemon. You don’t really taste the grated apples- they just add moisture, tartness and freshness. The whole milk yogurt provides the richness. I have never tried my hand at Italian desserts (this one is actually Greek), but the manner in which the olive oil perfumes this cake has convinced me to inch in that direction.

Apple yoghurt cake (Adapted from The Spanish Table via Smitten Kitchen).

2 1/4 cups all-purpose flour, plus more for dusting the pan
1 1/4 teaspoons baking powder
pinch of salt
4 eggs
1 1/4 cups granulated sugar
1 cup whole milk yogurt (I like Brown Cow, with the cream top)
3 tbs. lemon
1 tsp almond essence (optional)
1/2 cup light olive oil
2 tbs. butter melted
3 cups shredded unpeeled, cored apples (I used honey crisps, but really anything will do)

Place the oven rack at the center of the oven and preheat the oven to 350˚ F. Butter and flour a 9” springform pan. Grate the apples in a food processor and set aside. Mix the flour, salt and baking powder. Using the food processor beat the eggs and the sugar for about a min. Add the lemon, almond essence and butter to the sugar-egg mix. Then mix the sugar-egg mix into the flour mix, alternating with the olive oil, till all the ingredients (except the apples) are fully blended. Then mix in the grated apples and pour into a springform pan. The original recipe calls for baking the cake for 55-60 min. However, my cake took about 1 hr. 5 min. So start checking at 55 min with a sharp knife/cake tester and take it from there.

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