2 hours ago
Thursday, October 3, 2013
Now that it's October, do I have your permission to make an apple cake?
I think I will make this cake all year long.
Though apples are in season locally now, some varieties keep thru February.
This cake is delicious.
I originally found the recipe in a book called Made In Italy, by Canadian food star David Rocco.
Another cookbook with too many photos of this good looking guy (looks like an Armani ad), and some nice, simple recipes that I probably won't make, but this cake recipe stuck with me.
After reading many reviews, readers said that 7 oz. of butter was way too much, and it spilled over onto their oven floor.
Did you say 7 oz. of BUTTER? That's almost 2 sticks (13 tablespoons in US measurements).
For an 8" cake, that way too much in my world.
I decided to be my own man, and only use 1 stick (4 oz.) of butter.
I also increased the yogurt from 1/2 cup to a 6 oz. container.
Moist and delicious.
I made it in a cast iron skillet and served it warm.
I think you can use any yogurt you like, full fat, Greek, vanilla, and whatever and any apple variety you like.
It's very forgiving.
How was it?
Autumn Apple Yogurt Cake:
1 stick of butter (4 oz.), melted
1/2 cup sugar
zest of a lemon
1 1/3 cup flour
1 tsp baking powder (my addition, it needs it)
1/2 tsp cinnamon
6 oz. container of yogurt (I used a container of Greek Honey, nonfat)
2 apples (I always use Granny Smith), peeled and sliced thin
1/3 sugar for the topping.
Grease an 8" cake pan (I used a 9" cast iron skillet) with butter.
Mix the melted butter with sugar, then add the eggs in, one at a time.
Add the zest and mix until pale and creamy (I use a wooden spoon, no need for a machine here).
Add in half the flour, and half the container of yogurt and mix.
Then add in the rest of the flour and yogurt.
Add in the sliced apples and cinnamon and mix well until a nice batter forms.
Sprinkle the top with 1/3 cup of sugar.
Pour into the prepared pan and bake at 350F for 40-45 minutes, until a golden sugar crust appears.
Let cool a few minutes in the pan and serve warm.
Also excellent the next morning, the best time to eat cake.