I’ve made this delicious coffee cake over a dozen times and it never last more than 24 hours in my home before it’s gone. Yet I named it the unpredictable apple yogurt cake because it’s never aesthetically the same. Sometimes the apples get swallowed by the cake, other times they float on top. Regardless you ca be sure that you’ll have a delicious treat.
Ingredients: 2 Fuji apples peeled and sliced thin, 1 cup whole plain fat yogurt, 2 eggs, 1 1/2 cup organic flour, 1 teaspoon baking soda or Levito, 1 stick of butter at room temperature, a round 9 inch cake mold with a pop off bottom, parchment paper to line the bottom of the cake mold, butter and cane sugar for drizzling on top at the end.
Process: Start with two bowls one for the dry ingredients and one for the wet ingredients. Peel and slice 2 Fuji apples. (You may also use Macintosh.) Set aside for the end.
In the dry bowl siff 1 1/2 cups of organic flour. One teaspoon of baking soda. (I use Italian “levito” baking soda equivalent infused with vanilla extract. )
In the wet bowl start by whipping one stick of butter with the use of a hand mixer. If you have no idea what whipping of butter is, click here. After the butter is fluffy add one cup cane sugar, gradually. Continue to use the mixer until smooth and evenly mashed together. Add two eggs, ONE AT A TIME, while mixing still. Add one teaspoon of vanilla extract. Put aside the hand mixer, grab a spoon and manually mix in a cup of whole fat plain yogurt. OK, You’re finally done with the most difficult part.
Grab your round cake mold, preferably one with a bottom that pops off, and scoop in the batter. With your fingers or a spoon make it round and pretty. Top with the apples you have set aside, sprinkle with more brown sugar and melted butter.
Bake for 35 minutes at 350 degrees.
Drop me a comment if you tried the recipe!
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