Here is an alternative to all the pumpkin pies/tarts/cheesecakes we Canadians ate last weekend: Apple Yogurt Cake.
I don’t know why pumpkins get so much press this time of year… apples are also harvested in the fall. Perhaps the pumpkins have a better publicity agent.
This is a delicious and great-looking cake and would be a worthy contender to unseat pumpkin pie from being the go-to after turkey dinner.
Get some apples.
And a lemon.
Slice the apples and sprinkle with some lemon juice so they don’t discolour.
Why not add the zest too?
Mix the the flour, cinnamon and salt together.
Add the sugar to the melted butter. Using an electric mixer, combine until light and fluffy.
Add the eggs, one at a time.
Beat the mixture for a few minutes after each egg gets added.
One more egg.
All beaten up.
Now add a third of the flour mixture and half the yogurt.
Add the flour mixture and the yogurt until they’re all in.
Add the batter to the apples and lemon zest.
Pour the batter into the baking dish and smooth out the top.
Sprinkle the batter with sugar and bake.
Here’s the cake, 40 minutes later.
Spring-form pan for the win.
Apple Yogurt Cake
Here’s my autographed copy of Made In Italy by David Rocco, which is where I found this recipe.
The Roccettes’ Apple Yogurt Cake
Torta di Mele Delle Roccettes
This is a perfect cake, in my opinion. It’s not too sweet, so you can serve it as a dessert or—as I like it—on a lazy Sunday morning with a cappuccino. The yogurt makes it super moist. My daughters, Emma and Giorgia (aka the Roccettes), are absolutely in love with it. And now part of our Sunday ritual is sitting together with our cake, me with a cappuccino and the paper, and the twins with their steamed milk and colouring books—just hanging out. And so, even if this recipe weren’t so delicious, the ritual alone would make it a perfect cake.
Makes one 8 inch cake.
1 1/3 cups all-purpose flour
1/4 tsp cinnamon
1/4 tsp salt
1/2 cup granulated sugar
7 oz. unsalted butter, melted
1/2 cup yogurt
2 apples, peeled, cored and thinly sliced
zest of 1 lemon
1/3 cup granulated sugar, for the topping
Preheat the oven to 350°F. Butter an 8-inch round baking pan (from whatfoodimade: I used one with a removable bottom).
Mix together the flour, cinnamon and salt.
In a separate bowl beat the 1/2 cup sugar and melted butter with a hand mixer until light and airy. Add the eggs one at a time, beating for a few minutes after each addition. Reduce the speed of your hand mixer and add a third of the flour mixture, mix that in, and then mix in half the yogurt. Repeat until the ingredients have been mixed together. At this point, stir in the sliced apples and the lemon zest. Pour the batter into the buttered baking pan. Smooth it out with a spatula. Sprinkle the 1/3 cup sugar on top.
Bake for about 40 minutes, until the top is golden and a fork you poke into it comes out clean.