Next week – 19 to 25 May 2014 – is National Yogurt Week, the UK’s first celebration of all things yogurt! Humans have been eating yogurt for thousands of years and it’s a big part of the British diet. That’s a good thing – not only is yogurt delicious, it contains both protein and a range of nutrients that make it a really healthy choice.
There are lots of ways to use yogurt besides enjoying it straight from the pot. I particularly like to use it for baking and in desserts.
This Apple and Cinnamon Yogurt Cake is one of my favourite recipes. The yogurt gives the cake a moist, tender crumb and the easy apple decoration on top means the cake looks gorgeous with very little effort.
Yogurt gives cakes a really lovely texture and moistness as well as a tiny bit of tang that enhances their flavour. While I made this cake with a very specific yogurt in mind, after several test bakes I’ve confirmed that you really can use absolutely any yogurt you like. If you can get Rachel’s Organic Limited Edition Apple Cinnamon Yogurt it makes the cake even more delicious. If you can’t, vanilla or even plain yogurt is absolutely fine.
Leaving the skin on the apple slices gives the cake a wonderful colour, and if you use free range or organic eggs and butter as well as organic yogurt, this cake can be a very wholesome treat.
Quick and easy to throw together, this is the perfect autumn cake for absolutely any time of day; I’ve even taken to having a slice for breakfast with a dollop of yogurt alongside! Delicious with a cup of tea, it’s also lovely a la mode or warm with custard or cream for dessert.
Apple Cinnamon Yogurt Cake for National Yogurt Week
- For the cake
- ½ cup butter, softened
- ¾ cup granulated or caster sugar
- 2 eggs, at room temperature
- 2 teaspoons vanilla
- 2 cups all purpose flour All purpose flour is also known as plain flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon, divided
- 1 apple
- 1 cup vanilla yogurt You can use plain yogurt if you prefer
- For the topping
- 2 red skinned apples
- ½ teaspoon cinnamon
- 2 tablespoons granulated or caster sugar
- Preheat to oven to 350°F or 170°C.
- Grease and flour 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.
- Sift together the flour, baking powder, salt and 1 teaspoon cinnamon.
- Peel, core, quarter and chop one of the apples into small pieces.
- Stir the apple pieces into the flour mixture. Set aside.
- In an electric mixer, cream together the butter and sugar. Beat in the eggs and vanilla thoroughly.
- Using a wooden spoon, stir in the flour and apple mixture.
- Add the yogurt and beat together thoroughly.
- Pour into the prepared pan, smoothing the top.
- Core, quarter and thinly slice the two apples. (Don't peel them!)
- Arrange the apple slices on top of the cake in a circular fashion.
- Combine the topping ingredients, 2 tablespoons sugar and ½ teaspoon cinnamon.
- Sprinkle over the apples on top of the cake.
- Bake for 25 to 30 minutes or until a skewer inserted in the centre of the cake comes out clean.
- Allow to cook in the pan for at least 20 minutes before carefully removing the cake from the pan and cooling completely on a wire rack.
Don’t miss my Lemon and Ginger Cake, Cupcakes and Mini Bundt Cakes!
Disclosure: I was reimbursed by The Yogurt Council for the ingredients to develop a recipe using yogurt.