A few weeks ago my family and I went apple picking. I still have a few of the luscious apples left. There is no comparison to what is sold in the grocery store. I made a few baked items including this cake. I was thinking about doing a little more apple baking this week but I decided that I can always buy more apples to do some baking.
These apples should be eaten naked. No, I don’t mean that you should be naked when you eat them. Adam and Eve did that years ago and it didn’t really work out for them, right?
These apples almost tasted like you were drinking the apple while eating them. They were crisp, juicy and delicious. I can barely get my son to eat much fruit but he chowed down on several of these apples. There was no caramel or peanut butter needed.
The apples did prove to make a great cake too. I took a traditional French yogurt cake recipe but omitted the lemon and added some apples. I substituted half whole wheat flour. This made the cake breakfast worthy. If it has a few ingredients which are good for you, then it’s perfect for breakfast.
I am not apple-ed out yet and hope to buy some more from a local orchard before the season is over. In case you have a bunch of apples on hand too, here are some other great recipes.
Cinnamon Apple Crepes from The Weekend Gourmet
Apple Crack (aka Swedish Apple Pie) from The Dutchbaker’s Daughter
Smoked Pork Chops with Maple Baked Apples from Recipe Girl
Apple Crostata with Caramel Sauce from La Phemme Phoodie
Apple, Nut and Cheese Salad from Aggie’s Kitchen
Apple Cheddar Palmiers from A Spicy Perspective
Double Apple Breakfast Cake by Bran Appetit
- 1 cup whole wheat flour
- 1 cup white flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 1 cup sugar
- 6 ounces vanilla yogurt
- 3 eggs, beaten
- 2 tsp vanilla
- ½ cup Canola oil
- 1½ cups peeled, chopped apples
- Preheat oven to 350 degrees. Grease two 8 by 4 loaf pans.
- In a small bowl mix together the flour, baking powder, salt and cinnamon.
- In another medium sized bowl mix together the sugar, yogurt, eggs, vanilla and oil. Whisk vigorously until the mixture is very well blended.
- While still mixing, stir in the dry ingredients, then switch to a large rubber spatula and gently fold in the apples.
- Pour the batter into the pans and bake for about 30 minutes or until toothpick comes out clean and cakes are golden.
- Cool on a wire rack and remove from pans before serving.
{ 8 comments… read them below or add one }
Thanks for including my recipe in your roundup! I went apple picking a few weeks ago too. I agree with you. There is no comparison to what is sold in the grocery store.
I will have a bunch of apples since we are heading to the mountains on Sunday where there is an apple festival. I will definitely give this a try. Thanks!!!!
What a perfect golden color WOW!
Oh yes, this looks so delicious. I have had quite a hankering to bake lately and this gives me great ideas.
Thanks,
Erin – ekcantcook.blogspot.com
this looks fantastic, i love healthy breads like this, with so much flavor. pinning!
Your apples sound SO good! It’s making me antsy for our apple picking next weekend.
Oh, you have me craving apple bread, Lisa!!! Yours looks moist and fantastic. I’d love a thick slice
I have a mountain of pears. Might have to try them in this.