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Apple Yogurt Cake:
1 1/4 cups (165 grams) all purpose flour
1/4 cup (30 grams) ground almonds #ad
1 teaspoon (4 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/2 teaspoon (2 grams) kosher salt
2 large eggs (110 grams out of shell), at room temperature
1/2 cup (120 ml/grams) flavorless oil (safflower, corn, vegetable, or canola)
3/4 cup (180 ml/grams) whole milk plain yogurt, at room temperature
1 teaspoon (4 grams) pure vanilla extract
1/4 teaspoon (1 gram) pure almond extract (optional)
1 cup (200 grams) granulated white sugar
Topping:
1 large apple
1/2 tablespoon (7 grams) white or coarse brown sugar (optional)
1/4 cup (30 grams) sliced almonds
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Apple Yogurt Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8 inch (20 cm) spring form pan #ad. Line the bottom of the pan with parchment paper #ad.
In a large bowl, stir or whisk together the flour, ground almonds, baking powder, baking soda, and salt.
In another bowl, stir or whisk together the eggs, oil, yogurt, vanilla extract, and almond extract. Stir in the sugar. Add the wet ingredients to the dry ingredients. Stir until just combined. Scrape the batter into the prepared pan, smoothing the top with the back of a pan or offset spatula.
Peel, core, and cut the apple into 1/8 inch slices. Lay the apple slices on top of the batter, overlapping slightly.
Sprinkle with about 1/2 tablespoon (7 grams) of sugar and then the sliced almonds.
Bake in preheated oven for about 45 - 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack to cool. You can serve this cake plain or with a dollop of whipped cream, ice cream, or lightly sweetened yogurt. Leftovers can be covered and stored in the refrigerator for four to five days.
Makes one - 8 inch (20 cm) cake.
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This Apple Yogurt Cake starts with a wonderfully dense and moist cake that tastes of almonds. The almond flavor comes from adding ground almonds and pure almond extract to the batter. Next, is a layer of thinly sliced apples, lightly sweetened. Lastly, we sprinkle the cake with sliced almonds. This cake is really good, and the great part is no one will ever guess how easy it is to make.
There is a Yogurt Cake recipe on the site. It is one of my favorite snacking cakes. So much so that I decided to use it here only I added a layer of sliced apples and a sprinkling of sliced almonds. You will need one large apple to top the cake. I like to use a firm textured apple, one that will keep its shape when baked. Granny Smith, Honey Crisp, Gala, Braeburn, Golden Delicious, and Fuji are good choices. Peel, core, and slice the apple thinly and when you place the apple slices on the cake batter, slightly overlap them.
This cake contains ground almonds. You can either buy almond meal/flour or else you can make your own by placing whole or sliced almonds in your food processor and processing them until finely ground. Almond meal/flour can be found in some grocery stores or else in specialty food stores, health food stores, or online. For the yogurt, I normally use whole milk plain yogurt (Greek style) as I like its rich and tangy flavor, but you can use a reduced fat plain yogurt, just drain off any excess water.