Enjoying the weather…? Not me, it’s been raining and windy here for the last few days. It feels like winter, wet and cold!! I don’t like it… But fall is a pretty unpredictable time and I’m sure it will start getting nicer soon. Let’s hope so.
Fall also brings all of the yummy fall fruits and vegetables. At the farmers market this weekend, I saw these gorgeous apples, and I immediately thought of apple cake. I had to bake something with those apples. And that’s what I did.
I love a good pie just like the next person, but my heart was set on a cake this time. The inspiration of this cake comes from my mom. She bakes a delicious apple cake. I changed the recipe a little bit to make it more my own, but the taste is pretty close.
- 4 large Apples Peeled, cored and sliced very thin.
- 3 Large Eggs Room Temperature
- 1 1/2 cups All purpose flour SPOON the flour directly into the measuring cup from the container/bag- DO NOT scoop the flour from the container or bag directly with the measuring cup).
- 1 cup Granulated Sugar
- 1/3 cup Olive oil or canola oil Mix Olive oil and canola oil for smoother taste.
- 5 oz Plain Yogurt Individual Yogurt Container
- 3 tsp Baking Powder
- 1 1/2 tsp Baking Soda
- 1 TBSP Milk Whole or 2%
- 1 tsp Vanilla Extract
- Preheat the oven to 350F and grease a pan. I used a traditional 12″ pan.
- In a medium size bowl, combine the flour, baking powder and baking soda.
- In a large bowl (I used my kitchen Aid), whisk the eggs for about two minutes. Add the yogurt. Mix until fully incorporated.
- Add the canola and olive oil, milk and vanilla. Whisk until fully incorporated.
- Add the sugar and mix well for a few seconds.
- Add the flour mixture, and mix until fully incportaded.
- Spread 1/3 of the apples on the bottom of the cake mold, creating a layer of apples. Add 1/2 of the cake batter and repeat the process again 1 more time and place the remaining third of the apples on top.
- Bake for 60 minutes or until a tester comes out clean.