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Category: Cakes
Prep Time: Cook Time: Total Time:
2 tbsp unsalted butter
2 large or 3 medium size Golden Delicious apples (or other good baking apples), peeled, cored, and coarsely chopped into very small pieces
1 1/2 tbsp Calvados Brandy (if Calvados Brandy is unavailable, you can substitute it with any other apple brandy such as Applejack)
1 1/4 cups sugar
2 tsp ground cinnamon
2/3 cup plain yogurt
2 cups flour
1 tsp baking soda
Pinch of salt
1/2 cup vegetable oil
3 large eggs
Garnish: Confectioners sugar, for dusting top of cake
Glaze: (optional)
1 cup confectioners sugar, or 1/2 cup confectioners sugar and 1/2 cup light brown sugar
1/2 tsp vanilla or almond extract
1 to 2 tbsp milk or water
Preheat oven to 350. Generously grease a 9 round cake pan, or an 8 or 9-inch bundt pan with butter or cooking spray.
Melt the butter in a medium skillet over medium-high heat. Sauté the apples, tossing occasionally, until golden brown, 5 to 7 minutes. Stir in the brandy, 1 tbsp of the sugar, and the ground cinnamon. Set aside.
Whisk together the yogurt and the remaining sugar in a large bowl until very smooth, about 2 minutes. Combine the flour, the baking soda and pinch of salt; add to the yogurt mixture; stir well. Add the vegetable oil and eggs to the mixture, stirring well after each addition. Stir the sauteed apples into the batter. Pour the batter into the prepared pan, spreading it evenly. Set on a sturdy baking sheet and bake for 55 - 65 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely on a wire rack. Once cake has cooled completely, dust with confectioners' sugar, or make Glaze and drizzle over cake, if desired.
To Make the Glaze (if using): Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.
NOTE: This cake is best made several hours before serving or the night before.
NOTES: If made in an 8-inch nonstick bundt pan, and bake it at 325 instead of 350 for 55 minutes. If using a dark-colored or nonstick cake pans, they are going to bake quicker, reduce the oven temperature in a recipe by 25 degrees, and bake the cake for the amount of time the recipe calls for, or even a little less time.
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BRANDIED AUTUMN APPLE CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
2 tbsp unsalted butter
2 large or 3 medium size Golden Delicious apples (or other good baking apples), peeled, cored, and coarsely chopped into very small pieces
1 1/2 tbsp Calvados Brandy (if Calvados Brandy is unavailable, you can substitute it with any other apple brandy such as Applejack)
1 1/4 cups sugar
2 tsp ground cinnamon
2/3 cup plain yogurt
2 cups flour
1 tsp baking soda
Pinch of salt
1/2 cup vegetable oil
3 large eggs
Garnish: Confectioners sugar, for dusting top of cake
Glaze: (optional)
1 cup confectioners sugar, or 1/2 cup confectioners sugar and 1/2 cup light brown sugar
1/2 tsp vanilla or almond extract
1 to 2 tbsp milk or water
Preheat oven to 350. Generously grease a 9 round cake pan, or an 8 or 9-inch bundt pan with butter or cooking spray.
Melt the butter in a medium skillet over medium-high heat. Sauté the apples, tossing occasionally, until golden brown, 5 to 7 minutes. Stir in the brandy, 1 tbsp of the sugar, and the ground cinnamon. Set aside.
Whisk together the yogurt and the remaining sugar in a large bowl until very smooth, about 2 minutes. Combine the flour, the baking soda and pinch of salt; add to the yogurt mixture; stir well. Add the vegetable oil and eggs to the mixture, stirring well after each addition. Stir the sauteed apples into the batter. Pour the batter into the prepared pan, spreading it evenly. Set on a sturdy baking sheet and bake for 55 - 65 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely on a wire rack. Once cake has cooled completely, dust with confectioners' sugar, or make Glaze and drizzle over cake, if desired.
To Make the Glaze (if using): Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.
NOTE: This cake is best made several hours before serving or the night before.
NOTES: If made in an 8-inch nonstick bundt pan, and bake it at 325 instead of 350 for 55 minutes. If using a dark-colored or nonstick cake pans, they are going to bake quicker, reduce the oven temperature in a recipe by 25 degrees, and bake the cake for the amount of time the recipe calls for, or even a little less time.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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