Apple Yogurt Cake with a Cinnamon Streak
Apr. 11th, 2011 12:06 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
facetofcathy in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomThe original recipe is here. I have halved the amount and made a few minor changes to the instructions.
This is a recipe that takes the French yogurt cake idea and makes it with a fairly standard North American coffee cake configuration. The result is a not too sweet, firm-textured but moist and delicate cake that you can eat for breakfast, or any other time. You can grab a hunk of this and eat on the go or, you know, use a plate and possibly even a fork if you have the time.
Apple Yogurt Cake with a Cinnamon Streak
Peel, core and finely chop (half inch dice at maximum) 2 medium apples (tart or medium sweet, firm cooking apples), or enough to provide 2 cups chopped.
Lightly grease an 8" square pan.
Preheat oven to 350°.
In a small bowl, mix together and set aside:
2 tablespoons Butter, softened
¼ cup Brown Sugar, not packed
1½ teaspoon Cinnamon
In a second small bowl, mix together:
1¼ cup All Purpose Flour
1 teaspoon Baking Powder
½ teaspoon Baking Soda
pinch Salt
½ teaspoon Nutmeg
1 teaspoon Cinnamon
Stir well to combine.
In a large bowl, whisk together:
¾ cup Yogurt, plain, natural Balkan-style
1/3 cup Olive Oil
2 tablespoons Lemon Juice
½ cup White Sugar
1 Egg, extra large, or 2 small
½ teaspoon Vanilla
Stir in the chopped apples, then add the dry ingredients and stir to combine.
Pour 2/3 of the batter into the prepared pan, spread to cover if necessary. Dot the surface with the cinnamon sugar mixture. Spoon on remaining batter, again spreading out as necessary.
Bake for 45-55 minutes or until a toothpick inserted in the centre comes out clean.
My thoughts on this:
I had never had this sort of yogurt cake, or any sort of quick bread made with olive oil. I made mine with Greek Extra Virgin oil that was deep green and very strongly fruity. I loved the result. If you're cautious or really loathe the taste of olive oil, I would suggest the lighter yellow-coloured oil sold as "light" olive oil or an olive/canola oil blend.
The original recipe only called for full-fat yogurt. The Balkan style was on sale, so I couldn't resist, and it worked perfectly. This is not the time to use yogurt that is sweetened or has artificial thickening agents added or is 0% fat.
I don't care for tart apples, so I used medium sweet ones. Really sweet apples might overwhelm the balance of flavours.
I think it could have used some more lemon flavour--maybe some zest. Next time I make it I'd like to try cutting the sugar in half and using a bit of honey instead. I don't think you'd miss the nutmeg if it wasn't there.
This is a recipe that takes the French yogurt cake idea and makes it with a fairly standard North American coffee cake configuration. The result is a not too sweet, firm-textured but moist and delicate cake that you can eat for breakfast, or any other time. You can grab a hunk of this and eat on the go or, you know, use a plate and possibly even a fork if you have the time.
Apple Yogurt Cake with a Cinnamon Streak
Peel, core and finely chop (half inch dice at maximum) 2 medium apples (tart or medium sweet, firm cooking apples), or enough to provide 2 cups chopped.
Lightly grease an 8" square pan.
Preheat oven to 350°.
In a small bowl, mix together and set aside:
2 tablespoons Butter, softened
¼ cup Brown Sugar, not packed
1½ teaspoon Cinnamon
In a second small bowl, mix together:
1¼ cup All Purpose Flour
1 teaspoon Baking Powder
½ teaspoon Baking Soda
pinch Salt
½ teaspoon Nutmeg
1 teaspoon Cinnamon
Stir well to combine.
In a large bowl, whisk together:
¾ cup Yogurt, plain, natural Balkan-style
1/3 cup Olive Oil
2 tablespoons Lemon Juice
½ cup White Sugar
1 Egg, extra large, or 2 small
½ teaspoon Vanilla
Stir in the chopped apples, then add the dry ingredients and stir to combine.
Pour 2/3 of the batter into the prepared pan, spread to cover if necessary. Dot the surface with the cinnamon sugar mixture. Spoon on remaining batter, again spreading out as necessary.
Bake for 45-55 minutes or until a toothpick inserted in the centre comes out clean.
My thoughts on this:
I had never had this sort of yogurt cake, or any sort of quick bread made with olive oil. I made mine with Greek Extra Virgin oil that was deep green and very strongly fruity. I loved the result. If you're cautious or really loathe the taste of olive oil, I would suggest the lighter yellow-coloured oil sold as "light" olive oil or an olive/canola oil blend.
The original recipe only called for full-fat yogurt. The Balkan style was on sale, so I couldn't resist, and it worked perfectly. This is not the time to use yogurt that is sweetened or has artificial thickening agents added or is 0% fat.
I don't care for tart apples, so I used medium sweet ones. Really sweet apples might overwhelm the balance of flavours.
I think it could have used some more lemon flavour--maybe some zest. Next time I make it I'd like to try cutting the sugar in half and using a bit of honey instead. I don't think you'd miss the nutmeg if it wasn't there.
no subject
on 2011-04-11 05:02 pm (UTC)no subject
on 2011-04-11 09:09 pm (UTC)no subject
on 2011-04-12 01:09 am (UTC)no subject
on 2011-04-21 04:06 pm (UTC)Thanks for the recipe!
no subject
on 2011-04-30 08:09 pm (UTC)