Tonawanda News

Features

January 28, 2013

No chopping required for this apple cake

Tonawanda News — A friend of mine had a cake similar to this in a diet package she receives every week. I took one look at it and although it’s decorative to a point, it was tasteless. Here is my recipe for a cake that encompasses softness, crunch and some good ol’ fashioned flavors that will put a smile on your face. The kids will love it too. It’s at least one way to get the kids to eat their fruit.

I used honey crisp apples in this recipe. They are a great balance between sweet, tart and crisp. If you use macintosh or other soft apple, you won’t need to precook them first. If you don’t have an apple corer at home — as I don’t — simply take either a very thin steak knife or the thinnest spoon handle you have and poke it down through around the core on a hard surface. Then poke it out through the other side.

The warm taste of this cake is perfect for any time of year.

Tangy whole apple

cinnamon cake

For the cake

Nonstick cooking spray

3 cups flour

2 teaspoons baking powder

1 stick butter or margarine, at room temperature

1/4 cup oil

2 cups sugar

3 eggs, at room temperature

11/2 cups plain yogurt

2 teaspoons vanilla

6 small apples, cored but not peeled

cinnamon-cocoa crumb topping, recipe below

5 cinnamon sticks, optional

Preheat oven to 350 degrees. 

Spray a 9-by-13-inch baking pan. 

Place the apples in the microwave and cook for 1 to 11/2 minutes each, or until they are slightly softened. You don’t need to cover them, just make sure they are sitting on a plate. Cook them individually or combine if desired. If you do combine them, of course the cooking time will vary.

Sift the flour and baking powder together in a medium bowl. 

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