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.
Photos Alex Harris
Apple Cinnamon Yogurt Cake
Serves 8 to 10
½ cup butter, softened
¾ cup + 2 tablespoons 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
(If using plain or vanilla yogurt use 1 teaspoon cinnamon plus an extra ½ teaspoon for the topping.)
1 cup yogurt, Rachel’s Apple Cinnamon if possible
Preheat to oven to 350ºF or 170ºC. 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 ½ teaspoon cinnamon. (Use 1 teaspoon cinnamon if you are not using apple cinnamon yogurt.)
Peel, core, quarter and chop one of the apples into small pieces. Stir 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 stir through thoroughly.
Pour into the prepared pan, smoothing the top. Core, quarter and thinly slice the last two apples, arranging the apple slices on top of the cake in a circular fashion.
Combine the 2 tablespoons sugar and ½ teaspoon cinnamon. Sprinkle over top of the apples.
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.