Apple Yogurt Cake

Another thing I found while cleaning my fridge was a bag of green apples. Hmmm.... I bought these on a whim when I was so motivated to bake apple pie bars.

Mind you, Salted Caramel Apple Pie Bars. I tell you, I cannot visit Sally's Baking Addiction without getting all worked up and wanting to bake all the goodies that I see.

As you can tell, my enthusiasm cools down just as fast as it is ignited. So the poor Granny Smith apples lay untouched behind my fridge drawer.

Since I was on a break, I decided not to waste these perfectly good apples. So I turned to Alex Goh's Creative Making of Cakes for some ideas (because those darn Salted Caramel Apple Pie Bars were too much work. Hah!).

On my Sunday grocery run I made sure to buy some plain yogurt. 

As I was getting ready for action, I realized that under instruction number 4, the apples had to be boiled until soft. Bah!

I know, I should have read the instructions more thoroughly. But seriously, if I had written that recipe, I would have put that under instruction number 1. Makes more sense, don't you think?

It was too late and I decided to grate the apples instead. It worked out fine except that my cake was lacking in the sweet department because I reduced the sugar too much. 

But still, this is a lovely cake. The scent of apples , cinnamon and butter make for a happy smell. My kind of aromatherapy.

Yogurt Apple Cake

Recipe source : Adapted from Creative Making of Cakes (page 56)

Ingredients :

- 250g butter

- 200g sugar (My reduction to 180g from 230g was way too low)

- 5 eggs

- 140ml yogurt

- 300g self raising flour + 1 tsp cinnamon powder, sifted

- 2 large Granny Smith apples, peeled and grated

- 50g raisins, tossed in 1 tsp of flour (to prevent sinking)

Method :

1. Cream butter and sugar until light and fluffy.

2. Add eggs, one at a time, beating until well combined.

3. Add flour and yogurt alternately. Fold gently to combine.

4. Fold in grated apples and raisins.

5. Pour batter into a lined and greased 8" round pan.

6. Bake at 160C for 60 minutes of until skewer inserted into center of cake comes out clean.

Note : I tented the cake after 50 minutes.