yogurt cakes are back, and right in time for st. patty’s day! i came across the kerry apple cake, as i researched irish desserts for st. patrick’s day. being short on butter, i decided to make the kerry apple cake while using the yogurt cake as a base.
it’s a cinch to make, smells great in the oven. i actually baked the cinnamon and nutmeg into the cake batter rather than sprinkle it on top. i would like to think of it as a study in dessert fusion!
Kerry Apple Yogurt Cake
(makes 1 nine-inch loaf cake)
|Flour||270 g (2 cups)|
|Sugar||180 g (slightly less than 1 cup)|
|Baking powder||1 ½ tsp|
|Baking soda||½ tsp|
|Spices||1 tsp nutmeg, 1 tsp cinnamon|
|Eggs||2 large ones|
|Yogurt||250 ml (1 cup)|
|Canola Oil||80 ml (1/3 cup)|
|Apples||2 mediums sized apples, peeled, cored and sliced as follows (cut apple in half, slice width wise into 1/4″ slices, then cut those slices lengthwise into thirds)|
- Butter and flour a loaf pan. Set aside. Pre-heat oven to 350ºF.
- Place all dry ingredients in a bowl and whisk together until evenly combined.
- Combine all wet ingredients, except apples in a separate bowl.
- With the mixer set at the lowest speed (you can mix by hand as well), slowly pour in all the wet ingredients. Beat together until just combined. Do not overmix or else the cake will become chewy.
- Pour apples into the batter, then fold in with a rubber spatula.
- Bake at 350º F for about 1 hour or until a toothpick inserted into the cake comes out clean.
- Let cool for 10 – 20 minutes before taking the cake out of the pan.