Apple Yogurt Cake

Prep Time: 20 minutes

Cook Time: 45-50 minutes

Servings: 8-10 slices

Ingredients:

2 cups all-purpose flour

1 ½ tsp baking powder

½ tsp baking soda

1 tsp cinnamon

¼ tsp ground nutmeg

¼ tsp salt

1 cup plain full-fat Greek yogurt

¾ cup granulated sugar

½ cup unsalted butter, melted and cooled

2 large eggs

1 tsp vanilla extract

Zest of 1 lemon (optional)

2 medium apples, peeled, cored, and thinly sliced (Granny Smith or Honeycrisp work well)

1 tbsp lemon juice (to prevent browning)

2 tbsp brown sugar for sprinkling

Instructions:

Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.

Prepare the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Mix the Wet Ingredients:

In a separate large bowl, whisk the yogurt, sugar, melted butter, eggs, vanilla extract, and lemon zest until well combined.

Combine the Mixtures:

Gradually fold the dry ingredients into the wet mixture, stirring just until incorporated. Be careful not to overmix.

Prepare the Apples:

Toss the apple slices in lemon juice to prevent browning. Gently fold half of the apple slices into the cake batter.

Assemble the Cake:

Pour the batter into the prepared cake pan. Arrange the remaining apple slices in a decorative pattern on top. Sprinkle with brown sugar for added sweetness and caramelization.

Bake:

Bake the cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Dust with powdered sugar or serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent finish.

This Apple Yogurt Cake strikes a perfect balance between tart apples and a moist, subtly tangy yogurt-infused crumb. The yogurt adds tenderness to the cake while enhancing its flavor, making it an elegant dessert for any occasion.

Lina