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Around The Grange
Hank's Hankerings: Apple Yogurt Cake with a Cinnamon-Sugar Streak

By Hank the Burro

  September 11, 2018 --

With the official start of autumn around the corner, it’s time to break out the apple recipes that make your kitchen smell so good. TheKitchn.com has a recipe for Apple Yogurt Cake with a Cinnamon-Sugar Streak that is both easy and delicious.


Cooking spray or olive oil

1 1/2 cups whole regular or Greek yogurt, well-stirred

1 cup granulated sugar

2/3 cup olive oil

1/4 cup freshly squeezed lemon juice

3 large eggs

1 1/2 teaspoons vanilla extract

1 1/2 pounds apples (preferably tart, such as Granny Smith)

2 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

Pinch freshly ground nutmeg

2 1/2 teaspoons ground cinnamon, divided

1/2 cup packed light or dark brown sugar

2 tablespoons unsalted butter, at room temperature


Arrange a rack in the middle of the oven and heat to 350°F. Lightly coat a 9x13-inch baking pan with baking spray or olive oil.

Place the yogurt, granulated sugar, oil, lemon juice, eggs, and vanilla in a large bowl and whisk to combine. Peel and core the apples, then chop into rough 1/2-inch chunks. (Do not grate the apples or the batter will be too wet.) You should end up with 4 to 4 1/2 cups of apples. Add the apples to the yogurt mixture and stir to combine.

Add the flour, baking powder, baking soda, salt, nutmeg, and 1/2 teaspoon of the cinnamon. Stir just until no dry pockets of flour remain; set aside. Place the remaining 2 teaspoons cinnamon, brown sugar, and butter in a small bowl and smash with a rubber spatula to combine.

Pour 1/2 of the batter into the pan. Sprinkle with 1/2 of the cinnamon-brown sugar mixture on top, dropping it on the batter in small lumps. Spread the rest of the batter over the top. Then sprinkle with the remaining cinnamon-brown sugar.

Bake until a tester inserted in the center comes out clean, covering with aluminum foil toward the end if the top is browning too much, 45 to 55 minutes. Place the pan on a wire rack and let it cool for at least 1 hour. Cut and serve the cake warm or at room temperature.

Storage: This cake can be covered and stored at room temperature for up to 4 days, and it gets even more moist as it sits, due to the apples.


SOURCE: https://www.thekitchn.com/recipe-apple-yogurt-cake-with-cinnamonsugar-streak-dessert-recipes-from-the-kitchn-141995  



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