Simple Apple Cake
Be prepared for a few more apple recipes in the upcoming weeks. I picked up the apples for this recipe from a gentlemen who cultivates heirloom apple varieties at his farm in Whitefish, Montana. Two weeks later I went apple picking in Washington State with my daughters in Washington State. Next weekend, I’m going to an Apple Cider Works in Providence, Rhode ISland.
I have apple fever.
Bringing home freshly picked seasonal produce inspires me in the kitchen. I developed this simple little recipe with basically what I had in the fridge- butter, yogurt, lemons and crisp fresh apples. It takes maybe 15 minutes to put together and you’ll be snacking on it all weekend.
Simple. Wholesome. Delicious.
Enjoy!
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Apple Cake- serves 4-6
1 1/2 cups all purpose flour
3/4 cup sugar, plus 1 TBSP for the pan
2 tsp baking powder
1/2 tsp baking soda
3/4 cup sugar, plus 1 TBSP for the pan
2 large tart apples such as Honey crisp or McIntosh, plus 1 small apple
2 large eggs
1/2 tsp vanilla
1/2 tsp cinnamon
1/4 tsp ginger
1/2 cup canola oil
1/2 cup full fat Greek yogurt
2 TBSP fresh lemon juice and 2 heaping tsp of lemon zest
butter and flour for greasing and dusting the pan
Confectioners sugar for dusting
Whipped cream for garnish, if desired
Method- Prep time 15 minutes, baking time 45 minutes
- Pre heat the oven to 350 degrees. Butter and flour the bottom and sides of an 8 inch cake pan. Sprinkle the sides and bottom with the extra 1 TBSP of granulated sugar.
Take the small red apple and slice it thinly crosswise. leaving on teh peel for color. Sprinkle the thinly sliced apples with a dash of the lemon juice to coat then line the bottom of the cake pan with the thinly sliced apples. See photo above. Set aside. - Peel, core and coarsely chop the remaning two large apples. Place the peeled and cored apples into a bowl and toss with the remaining lemon juice to prevent browning. Coat the apples with the cinnamon and ginger. Set aside.
In the bowl of a stand mixture, cream the eggs and sugar until light and fluffy. Add in the oil and beat until well incorporated. Add in the yogurt and vanilla and mix well . - Fold in the flour, baking powder and baking soda. Mix until just incorporated. There may be a few streaks. Fold in the chopped apples and lemon zest. Pour gently into the prepared pan.
- Bake at 350 for 45 minutes or until a cake tester inserted in the center of the cake comes out clean.
Let cool for 15 minutes.
Invert the cake onto a serving platter and dust with sifted confectioner’s sugar.
Serve with fresh whipped cream if desired.
