Tuesday, February 5, 2013

em + the kitchen - apple yogurt cake

This is hands-down the most photogenic thing I've ever baked. I had to sift through an embarrassing amount of crispy, sugary cake topping photos to get what I'm about to show you.

But ya'll, look at it.
If the pictures make your mouth water, I understand. They should.

This recipe is for an Apple Yogurt Cake. I got the recipe from Pinterest, of course, but the original source is here.
This is a dense, fruit-filled, delicious cake that I need you go make, like, rightnow.

Apple Yogurt Cake
1 1/3 cups
all-purpose flour

1/4 tsp
1/4 tsp salt
1/2 cup
granulated sugar

7/8 cup
unsalted butter, melted, plus a little extra for buttering pan

large eggs

1/2 cups
yogurt (I used Greek)

apples, peeled, cored, and thinly sliced

zest of 1

1/3 cup
granulated sugar, to top cake

  1. Preheat the oven to 350°F. Butter an 8-inch cake round.
  2. In a medium bowl, whisk together the flour, cinnamon, and salt.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the 1/2 cup of sugar and the melted butter until it has lightened.
  4. Add the eggs, one at a time, beating between each addition and scraping down the bowl as needed.
  5. Reduce the mixer speed to low and add the flour mixture alternately with the yogurt, beginning and ending with the flour.
  6. Fold in the sliced apples and the lemon zest with a spatula and pour the batter in the prepared pan.
  7. Sprinkle the 1/3 cup sugar evenly over the top of the cake.
  8. Bake for 40 minutes, or until toothpick inserted in middle of cake comes out clean.
  9. Let cool completely before serving.

So crispy and cracky and YUM. You guys.


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