Apple Breakfast Cake

Yogurt is added to this recipe in place of some of the fat, which along with the chopped apples creates a really light and moist cake. As this cake is not too sweet, it is also perfect with a cappuccino for a mid-morning or afternoon coffee break. I used a fluted bundt pan for my cake, but a tube pan would work just fine. I prefer to use Granny Smith apples for baking as I love their tart flavor, but feel free to use your personal favorite baking apple in this recipe.

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Why Healthy

  • Apples are are a good food source of vitamin C which is important for supporting a healthy immune system, forming collagen and enhancing iron absorption and rich in healthy carbohydrates needed for energy.
  • Yogurt replaces a good deal of the fat in this cake, reducing calories from fat and increasing nutritional value.

 

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Apple Breakfast Cake

A moist apple cake that stores very well.

Yield: Serves 12

Prep Time: 20 mins

Cook Time: 35 mins

Ingredients:

2/3 Cup Sugar
1/2 Cup Softened Unsalted Butter (1 Stick)
2 Large Eggs
1 Teaspoon Vanilla
2 1/4 Cups All-purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1 (8 Ounce) Container Plain or Vanilla Low Fat Yogurt
2 Cups Peeled And Finely Chopped Apples

Directions:

Preheat oven to 350 degrees F.
Grease and flour a 12 inch bundt pan.
Beat together the butter and sugar until light and fluffy.
Add eggs and and vanilla and mix until smooth.
In a separate bowl, mix together the flour, baking powder, baking soda, and cinnamon.
Add this dry mixture 1/3 at a time, alternating with yogurt.
Mix after each addition just until combined.
Fold in the apples and pour into the prepared pan.
Bake for about 35 to 40 minutes or until a skewer comes out clean.
Cool, and if desired, sift a little powdered sugar on top before serving.

 

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