Often, Chris and I are craving something sweet, even though the pantry is empty and there's no chocolate left in the house (trying to cut back after the holidays--though cake is always welcome, lol). I usually have apples, eggs, flour and yogurt on hand, so when I found this recipe for a yogurt apple cake, I knew I was going to make it.
Apple Yogurt Cake with Cinnamon Swirl (modified from the Kitchn)
1 1/2 cups low-fat yogurt, well-stirred
2/3 cup olive oil (I used 1/3 cup olive oil and 1/3 cup of applesauce)
1 orange, juiced (about 1/4 cup)
3/4 cup sugar
3 large eggs
1 1/2 teaspoons vanilla
4 small tart apples, such as Granny Smith, about 1 1/2 pounds, peeled and chopped into 1/2" pieces
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Pinch freshly ground nutmeg
2 1/2 teaspoons cinnamon, divided
1/2 cup brown sugar
2 tablespoons unsalted butter, softened
Heat the oven to 350°F. Lightly grease a 9x13-inch baking pan with oil or baking spray.
Combine the yogurt, olive oil, orange juice, sugar, eggs, and
vanilla in a large bowl. Stir the apples into the liquid ingredients.
In another bowl, combine the dry ingredients, including half of the cinnamon, mixing to combine. Add to the wet ingredients, then stir until no lumps remain. In
another small bowl, mix the remaining cinnamon with the
brown sugar and butter.
Pour half of the batter into the cake pan. Sprinkle the batter with
half of the cinnamon-brown sugar mixture, dropping it on the batter in
small lumps. Spread the rest of the batter over top, and sprinkle with
the remaining cinnamon-brown sugar.
Bake for 45 to 55 minutes, or until a toothpick comes out clean. Let the cake sit for 15 minutes to cool before cutting.
Serve the cake warm or at room temperature. Due to the apples, the cake gets moister each day, but will keep well for a few days. Delicious!