When it comes to developing recipes I am inspired by many things – sometimes it’s a childhood memory or recipe from my late mom’s recipe box, sometimes it’s a dish I’ve eaten in a restaurant and sometimes, I’m inspired by an ingredient. This recipe for Apple Butterscotch Cake is an example of the latter. One of my favourite yogurt brands – Rachel’s Organic – is marketing a limited edition Apple and Butterscotch yogurt this fall and as soon as I heard about it I knew it was going to be perfect for baking. I’ve baked with Rachel’s yogurts before –Baked Lemon Cheesecake is one of the most popular recipes I’ve posted in over 12 years of blogging.
Yogurt gives baked goods a wonderful moist texture and a flavour reminiscent of the tang you get from buttermilk but with an added sweetness. Plain yogurt also works well in savoury dishes, as a marinade for chicken and in sauces.
I adapted one of my own recipes to make this Apple Butterscotch Cake and in fact, this new recipe also adapts beautifully to just about any flavour of yogurt. A few adjustments with the flavours and spices can give you any number of wonderful variations. However my Apple Butterscotch Cake is my favourite yogurt cake so far.
With two great looks, my Apple Butterscotch Cake is the perfect cake for any occasion. Keep it simple with just the apple slices and some ginger sugar on top-
or take things a step further and glaze the cake when it is cool.
I made the delicious glaze with Sugar and Crumbs Salted Caramel Flavoured Icing Sugar but a vanilla or ginger glaze would work equally well.
Perfect with a cup of tea or coffee after a brisk autumn walk, my Apple Butterscotch Cake will keep covered at room temperature for a couple of days. It looks lovely sitting under a cake dome on the counter top too!
- For the cake-
- ½ cup butter, softened
- ¾ cup granulated or caster sugar
- 2 large eggs, at room temperature
- 2 cups all purpose (plain) flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon ground ginger
- 1 apple
- 1 cup Rachel's Organic Apple & Butterscotch yogurt
- For the topping:
- 1 large (or two small) red skinned apples
- 2 tablespoons granulated or caster sugar
- ½ teaspoon ground ginger
- For the glaze:
- ½ cup icing sugar
- 1 teaspoon vanilla or ½ teaspoon ground ginger (omit if you use flavoured icing sugar)
- 1 to 2 tablespoons water
- Preheat to oven to 350°F (175°C).
- Grease an 8 inch round loose bottom or springform cake pan. I like to line the bottom of the pan with a circle of baking parchment as well.
- Cream the butter and ¾ cup sugar together until light and fluffy.
- Beat in the eggs, one at a time.
- Sift together the flour, baking powder, salt and 1 teaspoon ground ginger.
- Peel, core, quarter and chop the one apple into small pieces.
- Stir the apple pieces into the flour mixture.
- Add the flour and apple mixture to the butter, sugar and egg mixture alternately with the yogurt.
- Beat for one minute.
- Pour into the prepared pan, smoothing the top.
- Core, quarter and thinly slice the red skinned apple(s). Don't peel them!
- Arrange the apple slices on top of the cake in a loose circular formation.
- Combine the topping ingredients (sugar and ginger) and sprinkle over top of the apples.
- Bake for 30 to 35 minutes or until a skewer inserted in the centre of the cake comes out clean.
- Allow to cool in the pan for 20 minutes before carefully removing the cake from the pan and cooling completely on a wire rack.
- If glazing the cake, wait until it is completely cool and mix together the icing sugar, vanilla or ginger if using, and enough of the water to make a thick, pourable glaze.
- Drizzle over the cake and allow to set.
If you enjoyed this post you may also enjoy Apple Pecan Cake with Maple Glaze.
Disclosure: I received samples from Rachel’s Organic.