Description
The recipe suggests Golden Delicious or Jonagold apples, but I went with Ginger Golds. They have a little more tartness than the GDs, which I prefer. They’re a little smaller too, so I added a third apple to the recipe.
Scale
Ingredients
- 3 apples, cored and peeled
- 1 cup plain yogurt
- 1–1/4 cups sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/3 cup vegetable oil
- 3 large eggs
- 2–3 tablespoons butter
- 1–1/2 tablespoons cinnamon
- 1/2 tablespoon nutmeg
- 2 tablespoons unsweetened apple butter
Instructions
- Peel and core the apples, and then coarsely chop them. I don’t have an apple corer, so after peeling, I just cut the apples into quarters and then cut the seeds off that way.
- Whisk together the yogurt with the sugar.
- Next, mix in the flour and baking soda. Then add the vegetable oil and eggs. Mix well until you have a smooth batter.
- Melt the butter on medium-high heat. Saute the apples until they’re golden brown, stirring occasionally. Add the cinnamon, nutmeg and unsweetened apple butter, which I happened to have on hand (the recipe calls for Calvados, an apple brandy). It also uses less cinnamon, but I liked the extra spice in the end product, so I definitely recommend it.
- Take the apples off the heat, and if you’re following the recipe, let them cool while you make the batter. If you’re me, freak out that they’re way too hot to put in the batter immediately, stick them in the fridge for 10 minutes, then panic again when they’re still pretty warm but stick them in the batter anyway and hope and pray that those chunks in your batter are pieces of apple and not scrambled eggs.
- Bake the cake in a well-greased pan. The recipe says that an 8-inch round cake pan bakes at 350F in 45-55 minutes. I used a 9-x-9-inch baking dish and the cake baked up perfectly in 35.