Busted! In fact, this is the same recipe as my Blueberry Coffee Cake I posted almost 4 years ago.
I adjusted the quantity of the ingredients for a taller cake, mixed in diced apples, and a new sprinkled magic! This cake is very flavorful, the butter content is low, replaced by thick yogurt, a~n~d
the cardamom-sugar mix sprinkled on top takes it to a whole new taste-buds experience!
Its texture has the oomph needed for a coffee/tea cake. Highly recommended!
Apple Coffee Cake
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 210 g/ 2 cup plus 2 Tbsp all-purpose unbleached flour, sifted
• ¾ tsp baking powder
• ¾ tsp baking soda
• pinch (1/16 tsp) salt
• 200 g/ 1 cup granulated sugar for the cake
• 85g / 6 Tbsp (3 oz) unsalted butter at room temperature, soft
• 3 eggs at room temperature
• 1½ tsp pure vanilla extract
• 150 g/ ¾ cup whole yogurt – for a thicker consistency, after strained for 30 minutes at room temperature
• 340 g/ ¾ lb/ 1½ medium sized, fresh apples, peeled & diced small (I use Fuji apples)
• ¼ tsp cardamom mixed with 1½ Tbsp granulated sugar for sprinkle on top
◊ Place the rack on the middle shelf of the oven and preheat to 200°C/400°F.
◊ Spray a 9-inch round, non-stick cake pan with non-stick spray, bottom & sides. Lining with parchment paper cut-to-size is optional.
◊ Whisk together flour, baking powder, baking soda, and salt. Put it aside.
◊ In a large bowl, using an electric mixer, at medium speed, beat butter and sugar until well combined.
◊ Switch to high speed and add eggs, one at a time. Beat well, until thick and creamy.
◊ Add vanilla and yogurt and beat, until smoothly combined. Stop the mixer.
◊ Sprinkle ¼ of the flour-mixture at a time into the egg-mixture, and using a silicone spatula, fold in one direction, scraping the side of the bowl until almost combined. Add cut apples and mix.
◊ Empty the batter into the cake pan and spread it evenly in the pan.
This can be done successfully by starting from the center of the pan/batter, by applying slanted, corner back-side of spoon, start from the center and push the batter all the way to the sides evenly, while rotating the cake pan.
◊ Sprinkle cardamom-sugar mix all over the top.
◊ Bake for 35 ~ 38 minutes, or until cake is golden light-brown or inserted bamboo skewer comes out clean.
◊ Let it cool in the cake pan for a minute. As the pan is very hot, wearing oven-mitt, invert a large plate on top of the cake pan and flip. Remove parchment paper and place a cooling-rack on the bottom of the cake and flip again. Let it cool completely before placing the cake on a serving platter.
~ Bon Appétit! ~
So, what’s cooking in your kitchen?