Friday, October 5, 2012

French Apple Cake with Greek Yogurt


It's fall, time for apples and the beautiful apple desserts that go with the season.

I love me an apple cake.

My very faves are the Tarte Nougat Pommes, and the Swedish Apple Pie. If you haven't tried them, I urge you to do so, you can thank me later.

Last week, I received a case of yogurt to try.
Yes, an actual large box of 24 yogurts was delivered by UPS to my doorstep. Boy, I'm glad I was not on vacation, or there would have been a sloppy mess waiting for me.

This was not just ordinary yogurt, but Olympus yogurt, which is actually the REAL deal.

It is Greek yogurt, not "Greek style" yogurt, and actually MADE IN GREECE.

All natural and I have to say honestly, the best Greek yogurt I have ever tasted.

We tried the lemon, plain, the honey, the blueberry and the vanilla, which was my absolute favorite. (Just a head's up: It was not easy for me to find for purchase, I could only find it at Whole Foods).

I decided to use the last of the plain yogurts to bake a French Yogurt Cake.

Yogurt is such a great addition to baked goods instead of milk or sour cream. It adds a richness to desserts, and if you are using the nonfat yogurt, then you save a ton on calories.

Go ahead, have another slice.


This EASY recipe is from that cute little book Lunch in Paris, which I adore.

The original recipe calls for a can of drained apricots, but who has that in their cupboard? (if you do, then good for you).

I used apples for the top, instead of apricots. They both start with the letter "A", but feel free to use pears, prunes or pineapple.

I glazed the top with some apricot jam and this was a moist and wonderful cake. Not too sweet and perfect with tea for after school snack.

I am such a lazy baker, that I even left the peels on the apples.

French Yogurt Cake w/ Apples (G√Ęteau au Yaourt et aux Pommes): (adapted from Lunch in Paris)

8 oz. Olympus Greek Yogurt (full fat or nonfat)
1 cup sugar
2 eggs
1/3 cup vegetable oil
1 tsp vanilla
zest of a lemon

1 2/3 cup flour
1 tsp baking powder
1 tsp baking soda
generous pinch of sea salt

2 apples, cut into 1" chunks
2 tbsp of apricot preserves mixed with a tbsp of hot water to thin (for the glaze)

Mix the wet ingredients in one bowl, the dry ingredients in another.

Spray a 10" springform pan with cooking spray, and cut a round piece of parchment paper for the bottom.

Spoon in the cake batter and top with the apples (or can of drained apricots, or pears, or prunes.....whatever you like).


Bake in a 350F oven for 45-50 minutes, until cake tester comes out clean. The batter will puff up around the apples.

If using apples, make the apricot glaze.
Mix 2 tbsp of apricot preserves with a tablespoon of hot water to thin out the jam.

Brush the glaze over the apples while cake is still hot out of the oven.


Let cool completely in pan, unmold and serve.


Enjoy!

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10 comments:

Katie C. said...

I don't have a springform pan (yet) so do you think this would work in a regular 9 inch cake pan or would it get stuck? Also, do you think non-greek non-fat yogurt is ok?

Bluebird NY said...

Lovely cake, Sta! I have a lot of apples right now so looking forward to making this cake for guests this weekend...

Joanne said...

The caramel-y apple topping on the cake looks delicious! Almost apple upside down cake-esque.

T.W. Barritt at Culinary Types said...

I'm so happy apple season is here! I've got a whole bowl of nice apples and was thinking about an apple cake this weekend - Yours looks fantastic!

Ciao Chow Linda said...

You got a case of that yogurt? Lucky you. You put to good use with this cake. I will put this on my list of Stacey recipes to make in the future. And to think you didn't think of yourself as a baker. My but haven't you come far!

Anonymous said...

Stacey, I am one who almost always has a can of apricots on the pantry shelf. What size can is called for in your cake's original? Sounds wonderful with both - I'd just like to have the quantity for the original to keep with your alternagtive recipe.

Thank you!

Stacey Snacks said...

Anonymous:

It just says a can of apricots, drained. I am guessing a small 6 oz. can, like the size of a can of sliced mandarins in syrup.
How many different sizes do apricots come in? Wow! I think it would be even better with the apricots....

Let me know!

Stacey

Anonymous said...

The apricots I have are in what I believe it the small fruit can (mandarins come smaller), which is about 15 oz. The larger fattish can is about twice that. Thinking about this recipe, I'd say the can I have, when drained, would be about the same amount of fruit as two cut-up regular size apples.

I love apricots. This year the fresh ones were delectable. Not usually so. So the canned ones are the next best thing. Our Pavilions market carries Safeway brand, which is good and not pricey.

Thanks....

realitaliandish said...

This is delicious...
I do it real soon
Bye from Italy

Kadensgram said...

Tried this recipe today. It is a really nice apple cake. Not too sweet and lovely with a cup of coffee or tea. Definitely use the apricot jam for a glaze top. Was very good. Thank you for this recipe.