This recipe is adapted from my rustic apple cake.
Some more apple inspirations for you:
Torta di Mela e Prugne (Apple and Plum Cake)
- 1 1/2 cups flour (I used 1/2 cup of whole wheat pastry flour)
- 2 teaspoons baking powder
- pinch of salt
- juice and zest of one lemon (I used Meyer)
- 2/3 cup sugar
- 2 large eggs
- 1/2 cup olive oil
- 1/2 cup Greek Yogurt
- 2 medium apples, peeled and cored
- 4 plums, pitted and sliced into small pieces
- 2 tablespoons turbinado sugar
- 2 tablespoons butter
oven to 350. Grease and flour a 9-inch round cake pan with removable
bottom. Dice one apple and slice the other apple into thin slices
(reserve these slices to place on top of cake batter before baking). Add
the apple pieces and slices into a small bowl and squeeze the lemon
juice over it; set aside.
a large bowl, sift together the flour, baking powder and salt. Toss in
the lemon zest and with your hands, mix it into the flour mixture to
release the lemon essence.
a large bowl with an electric mixer, beat the sugar and eggs until
creamy (about 5 minutes). Beat in the olive oil and the yogurt. Mix
flour mixture into the yogurt mixture a half up at a time. Scrape down
the sides of the bowl with spatula and mix well after every addition.
the diced apple and plum pieces into the batter. Pour the batter into
prepared pan. Arrange the apple slices over the batter.
the turbinado sugar and thin pats of butter on top of the cake and bake
for about 45-55 minutes, or until skewer inserted in the center comes
out clean. Check cake at about 40 minutes. Every oven is different. If
cake is browning, cover with aluminum foil for remainder of baking time.
Let cool for about 20 minutes before removing from cake pan. Best