You may never thought about adding yogurt to a cake before, but it’s a great ingredient to give cakes moisture and a fresh taste. This apple yogurt cake requires a little effort but only 20 mins preparation before a fruity cake is ready to enjoy. Combining the yoghurt with apples and cinnamon and you get a light classic taste that all can enjoy.
- 130g softened butter or margarine
- 180g caster sugar
- 2 eggs
- 1tsp vanilla extract
- 190g Self-raising flour
- 190ml vanilla yoghurt
- 1 Granny Smith apple
- 1tsp cinnamon
- 10g demerera sugar
Preheat oven to
180°C/400°F/Gas Mark 4.
Grease a 22cm round cake tin and line with baking parchment.
In a large bowl cream the butter and sugar until light and fluffy.
Add the eggs one at a time and beat after each addition.
Add the vanilla extract and mix in.
Fold in the flour.
Fold in the yoghurt until the mixture is just combined.
Pour into the tin.
Peel, core and quarter the apple and cut into slices.
Arrange the apple on top of the cake.
Mix the demerera sugar and cinnamon and sprinkle over the apple.
Bake for 1 hour or until a cocktail stick inserted in the centre of the cake comes out clean.
Remove from the oven and leave to cool in the tin for 30 mins before transferring to a rack to cool.
For a different fruity flavour, substitute the apple for pears.