A simple, fresh apple cake recipe that's very moist and heavy with apples.
Serve apple cake for dessert with coffee or as a snack.
Makes 1 Bundt cake or 2 loaves
Preheat oven to 350° F (177° C). Core, peel and slice the apples; place them in a small bowl and sprinkle with the vanilla. In a large bowl, combine the yogurt, 1 cup sugar and eggs; beat well. In another small bowl, whisk together the flour, salt, baking powder and soda. Stir this mixture into the egg mixture.
Butter and flour a 10-inch (25cm) Bundt pan or two 8x4-inch (20x10-cm) loaf pans. Spread a thin layer of batter in the pan(s), then a layer of apple. Repeat and then top with a final (third) layer of batter. (You now have 3 layers of batter alternating with 2 layers of apple.) Sprinkle 1 teaspoon sugar over the top. Bake for about 50 minutes to 1 hour.
Taken from "The Stoneyfield Farm Yogurt Cookbook" by Meg Cadoux Hirshberg.
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