DIMPLED APPLE CAKE

“Did perpetual happiness in the Garden of Eden maybe get so boring that eating the apple was justified?” - Chuck Palanuik

 

 

 

This recipe works so well and I'm a big fan of apples in any baked dish. It's not a very difficult recipe but the cake takes it time to get done and there are a couple of unfamiliar twists to the recipe so bake this cake when time isn't an issue.

What you’ll need:

For the cake:

1 ½ cup yogurt

Note: Pour the yogurt into a muslin cloth and strain it for a little bit so it’s really thick. The thicker it is the less time you’ll need to spend baking this cake.

3 ½ cups apples (chopped)

Note: Peel and core your apples - chop into ½ inch chunks.

1/3 cup vegetable oil

¼ cup lemon juice

1 cup sugar

5 eggs

1 tablespoon vanilla

2 ½ cups flour

2 ½ teaspoons baking powder

1 teaspoon baking soda

½  teaspoon salt

Pinch freshly ground nutmeg

1 tablespoon powdered cinnamon

For the cinnamon streusel:

1 tablepoon cinnamon

½ cup brown sugar

2 tablespoons unsalted butter, softened

How to:

1. Preheat your oven to 175° Celsius and grease your baking dish well.

2. In a large bowl, mix together the thickened yoghurt, vegetable oil, lemon juice, sugar and vanilla. When smooth beat in the eggs one by one till your batter is smooth again.

3. Stir the flour, baking powder, baking soda, nutmeg and cinnamon in together. Add the dry ingredients to the batter in 2 or 3 batches and whisk till smooth.

4. In a separate bowl mix together 2 tablespoons cinnamon, butter and brown sugar, if you want it smoother you can add some more butter but it’s fine to leave it lumpy.

5. Pour half the batter into your baking dish and drop lumps of your cinnamon mixture into the batter. Pour the remaining batter and then drip the remaining cinnamon mix to dimple your cake.

6. Bake for about 30 minutes – this could take longer so don’t stress. Keep checking and take the cake out when a toothpick inserted into the cake comes out clean.

Foodnotes:

• If you don’t want your cake to brown too much consider covering it with foil about 20 minutes into the oven.  

• This is a heavy moist cake so let it cool for at least 2 – 3 hours before trying to un-mould it.