Apple Yogurt Cake

This apple and yogurt cake is delicious, moist, easy to prepare and portable. Enjoy it at any time of the day.
Recipe and photo courtesy of Foodland Ontario

Preparation Time: 25 minutes
Baking Time: 50 minutes
Serves 12

3 Ontario apples, such as ambrosia or McIntosh
2 tsp (10 mL) ground cinnamon
2 cups (500 mL) all-purpose flour
1-1/4 tsp (6 mL) baking powder
3/4 tsp (4 mL) baking soda
1/4 tsp (1 mL) each salt and ground nutmeg
3/4 cup (175 mL) packed brown sugar
2/3 cup (150 mL) butter, softened
2 Ontario eggs
2 tsp (10 mL) vanilla
1 cup (250 mL) 2% unsweetened plain yogurt
Icing sugar

Line bottom of 9-inch (23 cm) springform pan with parchment paper. Peel, core and thinly slice apples. You should have about 3-1/2 cups (875 mL). Place in medium bowl; toss with 1/2 tsp (2 mL) of the cinnamon. In small bowl, whisk flour, remaining cinnamon, baking powder, baking soda, salt and nutmeg. Set aside.

In large bowl, using an electric mixer on medium speed, beat brown sugar and butter until fluffy. Beat in eggs and vanilla until blended. Using rubber spatula, stir in flour mixture alternately with yogurt, making three additions of flour and two of yogurt. Spread half of the batter into prepared pan. Evenly spoon apple mixture over batter. Top with remaining batter, smoothing top.

Bake in 350°F (180°C) oven for 50 minutes or until a toothpick inserted in center comes out clean. Let cool in pan on wire rack for 20 minutes. Run knife around the edge of the cake and remove ring. Serve warm or cool completely. Dust with icing sugar.

Nutritional Information:
1 serving (slice)
PROTEIN: 4 grams
FAT: 12 grams
FIBRE: 1 gram
SODIUM: 250 mg