Yoghurt cake with caramelized apple

Since fall has officially begun (nowhere to be seen though) and the bowl on our kitchen table is getting a little too full with apples from the garden, I thought it was a good time to bake an apple cake again! I wanted to try something new so I made this version with Greek yoghurt, caramelized apples and pecans. The yoghurt creates a light texture and the caramelized apples and pecans create a warm flavour and a nice crunch. Serve it when it’s warm with some whipped cream and you are totally ready for fall to kick in.

Serves 8-10/ 30 min preparation / 65 min of baking / in total 95 minutes

What you need

150 g butter
200 g sugar
4 eggs
70 g pecans
200 g Greek yoghurt
200 g self-rising flour
1 teaspoon baking powder

To create the caramelized apples

3 apples, peeled, cored and diced
30 g sugar
20 g butter

How it works

1. Preheat the oven to 170˚C and lightly grease a cake tin (ø 24);
2. Cream in a bowl the butter and sugar together for about 10 min;
3. Beat in the eggs one at a time;
4. Chop and lightly toast the pecans in a dry pan on medium heat, mix in with the butter mixture;
5. Stir in the Greek yoghurt and the self-rising flour and baking powder;
6. Put the apples with the sugar and the butter in a frying pan on medium heat;
7. Bake for about 5 minutes until the sugar has caramelized;
8. Pour half of the batter into the cake tin and cover with 3/4 of the apple mixture;
9. Cover with the rest of the batter and finish with the apples on top;
10. Bake in the oven for about 65 minutes (at 35 minutes cover with tin foil otherwise the cake will be too dark)
11. Let the cake cool down for about 15 minutes before you remove the tin.
12. Serve when it is still warm and enjoy!




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