Today's recipe is one that I always make an effort to bake at least once every year when this season rolls around. I baked Applesauce Muffins last week and ate Apple Crisp at my Mom and Dad's house the week before that. This week, it's Apple Cake!
I found this recipe for Apple Cake in the September 2000 issue of Woman's Day magazine. Did you get that? It was from the year 2000! I've been making this cake for 11 years!
Yes. I'm smart that way. I can calculate, in my head, that 2011 minus 2000 is eleven years. Amazing that I can handle this kind of higher level mathematics.
Okay, enough of the smart aleck comments and on with the recipe.
Here's What You Need:
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 stick butter at room temperture
1 1/4 cups sugar
8 ounce container apple-cinnamon yogurt
1/3 cup apple juice or cider
1 teaspoon vanilla
2 Granny Smith apples, peeled and cored and chopped smallish
Topping: 3/4 cup flour, 1/3 cup softened butter, 1/3 cup brown sugar and 1/2 teaspoon cinnamon
Here's What You Do:
Preheat the oven to 350 degrees and lightly grease rectangular cake pan.
Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium sized bowl. Mix it a bit with a whisk. In a large mixer bowl, beat the butter and sugar for two minutes. Add the eggs. In a small bowl, mix the yogurt, apple juice and vanilla. With the mixer on low speed, add some of the flour mixture, then yogurt mixture than flour. Continue alternating until you end with flour. Do not over mix!
Stir in the apples by hand and spread the cake batter into the cake pan.
Mix up the topping ingredients and evenly distribute over the top of the cake.
Bake for 50 minutes. Cool a bit and serve warm. This cake is great on it's own or you can dress it up for a special dessert with vanilla ice cream, whipped cream or warm up some caramel sauce to drizzle over the top!