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apple-yogurt cake w/cinnamon swirls

Celestina9000 avatar
Recipe by
C G
@Celestina9000
Vallèe du Willamette, OR

Via The Kitchen with only a few changes. Very moist with a soft, pudding like center especially if you choose to grate the apples instead of cutting into chunks. Pears are a good substitute for the apples if you want to try a variation.

yield 8 serving(s)
prep time 20 Min
cook time 55 Min
method Bake

Ingredients For apple-yogurt cake w/cinnamon swirls

  • 1 1/2 c
    whole milk plain yogurt, drained
  • 2/3 c
    olive oil
  • 2 tsp
    orange zest
  • 1/4 c
    fresh orange juice (replaces lemon juice)
  • 3/4 c
    unbleached white sugar
  • 3 lg
    eggs
  • 1 1/4 tsp
    pure vanilla extract
  • 4 sm
    tart apples (about 1 1/2 pounds)
  • 2 1/2 c
    unbleached flour (1/2 cup all-purpose flour was replaced with pastry flour)
  • 2 1/2 tsp
    baking powder
  • 3/4 tsp
    baking soda
  • 1/2 tsp
    salt
  • 2 tsp
    cinnamon, divided
  • pinch
    freshly ground nutmeg
  • 1/4 tsp
    ground cardamom (i added this spice because i love cardamom w/apples!)
  • 1/2 c
    brown sugar
  • 2 Tbsp
    butter, to room temperature

How To Make apple-yogurt cake w/cinnamon swirls

  • 1
    Preheat oven to 350 degrees. Lightly grease a 9x13-inch baking pan with butter or oil.
  • 2
    In a large non-reactive bowl whisk together the plain yogurt, olive oil, orange zest and juice, 3/4 cup sugar, eggs and vanilla.
  • 3
    Peel and core the apples and shred (used a food processor) or cut into chunks. I prefer to shred the apples. You will need about 3 1/2-4 cups of apples. Stir the apples into the yogurt mixture.
  • 4
    Combine the flour, baking powder, baking soda, salt, 1 teaspoon ground cinnamon, nutmeg, and cardamom then stir into the liquid ingredients stirring until no lumps remain.
  • 5
    In a small prep bowl, mix together the remaining teaspoon of ground cinnamon with the brown sugar and butter.
  • 6
    Pour [half] of the batter into the prepared cake pan. Sprinkle the batter with [half] of the cinnamon-brown sugar mixture, dropping it on the batter in small lumps. Spread the rest of the batter over the top, and sprinkle with the remaining cinnamon-brown sugar.
  • 7
    Bake for about 50 minutes covering the cake with aluminum foil at the end if the top is browning too quickly. Test the center with a toothpick then transfer the cake to a cooling rack and allow to cool for at least 15 minutes before cutting. Serve the cake warm or at room temperature. Delicious with tea or coffee!
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