This month our Sinful Sunday treat is a tangy apple yoghurt cake recipe from the master of dessert recipes, Mom Moolenschot. She is an unending source of the most fabulously delicious dessert recipes. I love how adventurous she is in her cake and dessert recipe choices. She’s always trying something new and sharing her successes. This particular recipe is something I don’t think I would have ever tried had she not sent it to me saying how amazing it was. And she was right. Again! This apple yoghurt cake is utterly sinfully delicious!
Do take note, this is really quick to make but it takes 45 minutes to bake the cake. Then have to allow it to cool completely before you remove the cake from the cake tin to serve. All in all, allow yourself at least (3 hours) to make tis apple yoghurt cake before serving.
STUFF YOU NEED
A round, approximately 20cm, loose base, spring form cake pan like this one from Yuppiechef.
For the apple yoghurt cake
125g unsalted butter, softened
200g castor sugar
3 extra large eggs
1 teaspoon good quality vanilla extract
zest and juice of 1 lemon
200g self-raising flour, sifted
1 + ½ teaspoon ground cinnamon
200g double cream plain yoghurt
2 Granny Smith apples, cored and sliced into thin wedges
For the lemon honey syrup
100g unsalted butter
100g raw honey
juice of 1 lemon
To serve (optional)
Serve with some vanilla mascarpone or good quality vanilla-bean ice-cream.
(Allow at least 3 hours to make this delicious dessert.)
Preheat the oven to 180˚ Celsius. Prepare the cake pan by rubbing the surface (going all the way up the sides) with unsalted butter.
The apple yoghurt cake
Cream the butter and sugar together in a bowl until they are a light yellow colour. Add the vanilla extract and then the eggs one at a time, making sure each one is properly incorporated before adding the next.
Fold in the lemon juice and zest (the cake mix looks curdled at this point). Once it’s mixed in, add the sifted flour, cinnamon and yoghurt. (I urge you taste the cake batter now – it is awesome!)
Pour the cake mixture into the prepared cake tin and even the surface with a spatula.
Top the batter with the apple slices. Arrange them in a circular pattern radiating outwards from the center of the cake. Sprinkle the top with ½ teaspoon ground cinnamon.
Bake for 40-45 minutes until the cake is golden brown and a skewer inserted in the middle of the cake comes out clean.
To make the lemon honey syrup
Make the syrup while the cake is baking.
Place all the ingredients into a saucepan and bring to a boil. Keep an eye on the syrup so that it doesn’t over boil. As soon as it comes to a boil, turn off the heat.
Keep the syrup warm until the apple yoghurt cake is finished baking. When the cake comes out of the oven, pierce holes all over the cake using a fine skewer. Then spoon the syrup evenly over the cake.
Finish the cake
Leave the cake in the tin and place on a cooling rack. Once the cake is completely cool, remove it from the tin. If you want to know if the cake is thoroughly cooled, feel the bottom of the cake tin. Do no remove the cake from the tin until the bottom is cool to the touch. Once cooled, remove your apple yoghurt cake from the cake tin and transfer it to a cake stand to serve.
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(RELATED POST: Find more of our Sinful Sunday recipes here.)