Next week – 19 to 25 May – 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.
The Yogurt Council are celebrating Yogurt Week with a Food Stylist Competition for UK readers. There’s a £1000 prize up and a styling master class up for grabs! To find out more click here.
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.
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 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.
- 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 (plain) flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon, divided
- 1 apple
- 1 cup plain yogurt
- 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.
You can learn more about Baking with Yogurt in this post and don’t miss my Lemon and Ginger Cake, Cupcakes and Mini Bundt Cakes!
Disclosure: I was compensated by The Yogurt Council for the ingredients to develop a recipe using yogurt.