I only discovered baking with yoghurt a short while back and love the results you get. I was not planning to do another recipe so soon again after the Lemon Yoghurt Cake, but this recipe for an Apple Yoghurt Cake came out just too good not to share.
Just after I had made the Lemon Yoghurt Cake I posted a few weeks ago, I came across this Lemon Yoghurt Apple Cake on Pinterest. It looked so delicious, it immediately went into my “have to make” bookmarks. Things tend to hang around in that “to do list” for quite a while but as I had a friend coming over for tea, I thought I best bake something and not just go buy something. (People kind of expect that when you blog!) The recipe is easy and straight forward so I decided to give it a go.
I did not want to go with the ginger and lemon grass syrup of the original recipe, so changed it to more of an apple pie kind of sauce my mother used to make for her delicious apple pies. I have some almond extract in the cupboard, so came up with a mixture of butter, milk, honey, brandy and almond extract.
All of those ingredients work so well with apple and all together I think it is really good. It adds a good kick of flavour to the cake (and the smell is particularly good).
Not everyone is fond of almond but the almond flavour is not overpowering at all. But you can reduce the extract or omit it completely and will still get a flavourful sauce. You can serve this as a cake at teatime but it will work just as well as a dessert with a splash of custard.
- 125g butter, softened
- 220g castor sugar
- 3 eggs
- zest of 1 lemon
- 200g self raising flour
- 1/4 tsp salt
- 200g plain yoghurt
- 2 large apples,quartered and sliced
- 1 tsp castor sugar for dusting
- 100g butter
- 1/2 cup of full cream milk
- 2 tbsp honey
- 1 tbsp brandy
- 1 tbsp almond extract
- Preheat oven to 180C.
- Grease and line the base and sides of a 20cm round loose bottom cake tin.
- Beat butter and castor sugar until pale and fluffy.
- Beat in the eggs one at a time (it will look a bit curdled).
- Gently fold in lemon zest.
- Add the salt to the flour and add to the egg mixture, alternating with the yoghurt.
- Spoon the mixture into the prepared tin.
- Arrange the apple slices on top of the cake and sprinkle lightly with castor sugar
- Bake for 45 - 55 minutes until golden brown and a skewer inserted into the centre of the cake comes out clean.
- While the cake bakes, put all the sauce ingredients in a pan and let it warm until the butter has melted.
- Remove cake from oven but leave it in the tin.
- Using a fine skewer, pierce the cake all over and spoon the warm sauce over the cake so it soaks evenly.
- Once cooled, remove from the tin and serve.
- Adapted from www.ironchefshellie.com