Featured Blogger: Cake Duchess
As if it comes as any surprise, we’ve got huge sweet tooths over here. Give us a fancy dessert and we’re all yours. Lora of Cake Duchess has a knack for creating drool-worthy, flavorful delicacies that, despite their fancy names, still scream “I-can-totally-make-this!” With an Italian-bred executive chef hubby and two adorable kids, Lora is a pro in her own right. Check out her recipe for Rustic Apple Cake with Yogurt (Torta di Mele allo Yogurt) below, then hop on over to her blog for your chance to win your own 32oz. containers of CHO to channel your inner Cake Duchess.
I don’t know about you, but I always have room for another delicious apple cake recipe in my expanding recipe collection. A simple and rustic apple cake that reminds me of Italy. The smell of apples cooking brings warm feelings on a cold winter’s day. The Chobani yogurt makes the cake extra moist. Feel free to sub it with another oil if the flavor is too strong for your tastes. A fabulous breakfast or afterschool merenda (snack).
Rustic Apple Cake with Yogurt (Torta di Mele allo Yogurt)
1 1/2 cups flour (I used 1/2 cup of whole wheat pastry flour)
2 teaspoons baking powder
pinch of salt
juice and zest of one lemon (I used Meyer)
2/3 cup sugar
2 large eggs
1/2 cup olive oil
1/2 cup Chobani 0% Vanilla Greek Yogurt
2 medium apples, peeled and cored
2 tablespoons turbinado sugar
2 tablespoons butter
Preheat oven to 350. Grease and flour a 9-inch round cake pan with removable bottom. Dice one apple and slice the other apple into thin slices. Add the apple pieces and slices into a small bowl and squeeze the lemon juice over it; set aside. In a large bowl, sift together the flour, baking powder and salt. Toss in the lemon zest and with your hands, mix it into the flour mixture to release the lemon essence. In a large bowl with an electric mixer, beat the sugar and eggs until creamy (about 5 minutes). Beat in the olive oil and the Chobani yogurt. Mix well.
Add flour mixture into the yogurt mixture a half up at a time. Scrape down the sides of the bowl with spatula and mix well after every addition.
Mix the diced apple pieces into the batter. Pour the batter into prepared pan. Arrange the apple slices over the batter.
Sprinkle the turbinado sugar and thin pats of butter on top of the cake and bake for about 45-55 minutes, or until skewer inserted in the center comes out clean. Check cake at about 40 minutes. Every oven is different. If cake is browning, cover with aluminum foil for remainder of baking time. Let cool for about 20 minutes before removing from cake pan. Best served warm.
Yum! Don’t forget to visit Lora’s blog to enter her Chobani giveaway & follow her baking adventures!