My niece Elena just learned the word Apple, and she has the sweetest way of saying it. She loves apples and we often go for a walk under the apple trees we have in our garden. She points at them and says ‘Apple’.
During this period of the year we collect all the beautiful apples from the trees and this is just the perfect season for an Apple Cake.
This recipe is adapted from the beautiful Cannelle et Vanille blog, it’s just so simple to make and it has all of the best ingredients: apples, yogurt, cinnamon, vanilla, walnuts.
The weather is cold and windy and we’ll just spend the evening eating cake, drinking tea and listening to old records. Autumn is the best.
Note: these measurements are using a 125 ml container of yogurt
1 measure plain yogurt
1 measure demerara sugar
1 measure sugar
4 eggs (3 if they are extra-large)
1 measure olive oil
1 vanilla bean, split and seeded
1 tsp ground cinnamon
3 measures all purpose flour
1 Tbs baking powder
handful of chopped walnuts
2 tsp butter
2-3 Tbs sugar
Butter and flour the inside of a bundt pan.
Slice one of the apples thinly. Heat the butter and 1 Tbs sugar in a pan. Add the slices of apple and cook for a minute on each side. The sugar doesn’t have to caramelize. Let the slices cool slightly and then line the bottom of the bundt pan with them, overlapping slightly.
Dice the other apples and cook them in the remaining butter and sugar. Let them cool.
In a bowl, whisk together the flour, baking powder and salt. In a separate bowl, whisk together the yogurt, sugars, eggs, olive oil, vanilla seeds and cinnamon. Add the liquids to the dry ingredients and mix. Fold in the chopped walnuts and sauteed apples.
Pour batter into pan and bake in a 350F (180C) oven for about 30 minutes.
Adapted from Cannelle et Vanille