YUM: Autumn Apple Yogurt Cake

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
2 eggs
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.



Anonymous said…
Stacey, your recipe calls for pouring sugar over the top of the batter, then pouring batter into pan.

Do you by any chance mean to pour first and then top batter (in pan) with sugar?

Sounds wonderful...

Cake for breakfast--pretty much sums up why you are my favourite food blogger!
This looks great! Perfect for breakfast or dessert or....perhaps lunch?? haha, with a salad anything can be lunch, right?!?
I love all your cakes!The original version would have way too much butter for me and yogurt is a great replacement.
Natalia said…
Ooooh - I can't wait to try this recipe! The only apple cake-like recipe I make in my cast iron skillet is the Dutch Baby - which is mostly eggs, flour and apples, but this sounds delicious!
Ciao Chow Linda said…
Stacey - Could the butter amount have been some sort of misprint? Maybe they meant 7 tablespoons instead? Anyway, I'll follow your lead in cutting back on the butter and make this cake as you suggest. It looks terrific.
wow! And comes together fast. I'm in for this one really soon.
myfrenchkitchen said…
It looks delicious...but I am looking in vain for the good looking guy..hehe.
Catherine said…
Any chance of adding weight measurements, esp. in grams, of the flour and butter in your recipes? It's so much more precise than cups, and more accurate. I am American and have a scale which I prefer to use for baking. I have noticed that Deb of Smitten Kitchen has added these measurements to her recipes.
Beth said…
I am making this cake for company tomorrow night -- perfect timing! Thanks.
Anonymous said…
In oven!
Anonymous said…
I made this cake last night and followed the recipe.
Have you forgotten to add the leavening agent
like baking soda or baking powder ? My cake is ok to
eat but does not have a good texture.
Thank you.
Anonymous said…
same here, just did the cake but i have notice no baking powder...??? is it a mistake , i read it twice , hope ist going to be good, smell goods anyway..
Ingrid said…
I followed the original recipe ( using the full amount of butter) and it was delicious! The yoghurt acts as the raising agent which is why there is no baking powder. I will definitely make it again