I have been making this Apple & Cinnamon Yoghurt Cake for years and it’s loved by all who have tried it, and you probably have most ingredients on hand to whip one up too. If you’re kids have neglected the fruit bowl don’t throw the apples away as they are perfect for this cake.
Honestly, if there’s only ever one sweet recipe of mine you are ever to try please make it this one.
You can’t taste the yoghurt at all, the cake doesn’t rise too much and remains level while baking.
1 cup of Greek yoghurt
2 cups of white sugar
2 large eggs
3/4 cup of vegetable or sunflower oil
1 teaspoon of vanilla extract
1.5 cups of self raising flour
3 apples peeled, cored and thinly sliced.
1 tablespoon white sugar
1 teaspoon cinnamon
To grease the cake tin use 1 teaspoon of butter and 1 teaspoon of flour.
Pre-heat oven to 170c fan forced.
Grease a 21x7cm cake tin with butter using a small piece of cling wrap, add the teaspoon of flour and shake any excess from the tin.
Add the eggs, oil, yoghurt, vanilla, and 2 cups of sugar to a large bowl and mix with a spoon until well combined. Add the flour and mix again for around a minute or so or until well combined. To a separate bowl combine the tablespoon of sugar and cinnamon, mix and set aside.
Add half the batter to your cake tin, layer the apples on top and sprinkle with the cinnamon sugar. Add the remaining cake batter on top, smooth with a spoon and bake on the bottom shelf of your oven.
Bake for 60-70 minutes (all ovens will vary) or until a skewer inserted into the centre of the cake comes out clean.
Leave the cake in the tin for 5-10 minutes and then transfer to a wire rack to cool completely.
You can add any frosting you like and I wing mine but generally add 50g softened butter to the small bowl on my kitchen aid, with 1.5 cups of icing sugar and 1-2 tablespoons of milk and beat on speed 6 for approximately 5 minutes or until light and fluffy.