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.
- 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.