Rustic Apple and Yogurt Cake
We are having beautiful weather here in the UK and I am making the most of it by taking the children to the park collecting colourful leaves and by enjoying the mystic autumnal air which I find quite calming to the mind. I have always found it easier to relax and meditate during the autumn months. It is a special time when the year is slowly "dying" to be soon replaced by a new one and therefore with new goals and projects within us. And back from one of my walks I felt inspired to make this quick apple cake with some yogurt I had left over in the fridge. I like baking using yogurt as it makes cakes moist and gives them a nice delicate flavour especially if paired with fruit. I hope you have a nice weekend! X
- Prep Time : 25 minutes
- Cook Time : 40 minutes
Ingredients
- self raising flour - 230 g - 2 cups
- sugar - 150 g - 2/3 cup
- eggs - 3
- oil - 120 ml - 4 fl oz
- apples - 3
- natural yogurt - 125 ml - 4 fl oz
Instructions
Whip the eggs with the sugar until they look pale and creamy in colour
Add the yogurt, the oil and stir well. Keep stirring and add the flour
You want to get a creamy, half runny mixture
Pour the mixture into a greased round baking tin; peel and cut the apples into thin slices
Lay the apple slices over the cake and bake it in a hot oven at 180C for about 35-40 minutes
Pierce the cake with a toothpick and if it is dry then the cake is cooked otherwise leave it in for a little longer. You can sprinkle over some icing sugar if you like.
As I have used yogurt I had in the fridge and this is quite a cheap cake to make, I am submitting it to Credit Crunch Munch which is hosted this month by Elizabeth's Kitchen Diary. This is a monthly challenge run by Fab Food 4 All and Fuss Free Flavours.
(13 votes, average: 3.31 out of 5)
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love love love thisssssssssss
Adoro le torte di mele, la tua versione allo yogurt รจ fantastica! Un bacione!
Your cake looks gorgeous Alida and I’m with you on yogurt, it’s one of my favourite ingredients.
aah love this apple tart look stunning Alida!
Love how you arranged the sliced apples…very beautiful. The cake must be very moist with the use of yogurt.
What a beautiful cake! I make my own yogurt which only lasts for so long so I’m always on the hunt for recipes to use up the leftovers before it goes bad. Bookmarked! Thank you for sharing with the Credit Crunch Munch!
You are very welcome Elizabeth!
Really lovely. I used 1/2 c brown sugar and added chopped apple, sultanas and walnuts. I also sliced the apple on top as above. It took longer to cook but was delicious. Thank you.
The cake is in the oven, hopefully it’ll come out as beautiful as yours!
Thanks for sharing the recipe. ^_^
Thanks for baking my cake! I am sure it will turn out even better than mine. You are a great cook!!
Your cake looks wonderful andI am keen to make it but could you tell me what size cake tin you used??? Is it 20cm???
Hello!
Yes I used a standard 20 cm diameter size tin.
I do not know the amounts to use. Is it metric?
Hi Gloria, I have just added to amounts in cups now.
Hi Alida
I am about to make this cake. Cant wait to try it. I always make an orange yoghurt cake that uses csstor sugar oil orange zest and juice flour and eggs. It turns out so yummy especially with a little drizzle of orange icing.
Well here it goes…..
I am sure it is delicious, citrus gives such an incredible flavour to so many foods! Your cake sounds yummy!
Sono brasiliano, ho fatto la torta รจ stata meravigliosa, la mia famiglia l’amava. La sua ricetta รจ grande, super facile da fare.
Mi fa molto piacere Jose’! Grazie per aver provato la torta e sono contenta che ti e’ piaciuta. Ciao!
Hey, Iโve made this cake last night to share with my clients over coffee today. They all loved it and wanted your recipe. I absolutely adore this cake, Iโm going to bake it more often now as itโs so easy and yummie
That’s nice, I am very pleased they have enjoyed the cake. Thank you for trying it.
That’s wonderful! I am pleased they have all enjoyed it. Thanks for trying it.
Can you tell me what size pan you use please
Hi Gaylene, I have used a 23 cm or 9 inches pan.