The crumbly, golden topping. The apple slices peeking through. The rustic, far from snobby cake. Just the look of this apple cake tells you it’s going to be tasty.

And once you take that first bite, you get a fantastic mingling of flavours that confirms that this cake is devilishly tasty. There’s the deep tang of the yogurt and the light bite of lemon, playing a perfect foil to the sweet crumble topping and the toothsome apples.

Yes! This rustic yogurt apple cake is tempting and delicious. It’s also devilishly easy to make.

 

Ingredients (8” or 21cm round cake)

Cake

2 medium apples, peeled & cored

2-3 tsp lemon juice (juice of 1 lemon)

1 ½ cups flour

2 tsp baking powder

½ tsp salt

3 tsp grated lemon rind (1 lemon)

2 eggs

¾ cup natural cane sugar

½ cup melted butter

½ cup plain yogurt

 

Crumble Topping

¼ cup natural cane sugar

¼ cup cold butter, cut into small pieces

¼ cup walnut pieces

2 tbsp flour

 

Make Cake Batter

1. Pre-heat oven to 350F (180c).

2. Cut the apples into thin wedges and toss in a medium bowl with the lemon juice. Toss until well coated.

3. In a large bowl, combine the flour, baking powder, salt, and grated lemon rind.

4. In a medium bowl, beat the eggs and sugar with an electric mixer for 4-5 minutes.

5. Beat in the melted butter and yogurt.

6. Gently mix the liquid mixture into the flour mixture. Stir in 2/3 of the apple slices.

7. Spoon the batter into a buttered and floured 8” (21cm) round cake pan.

8. Arrange the remaining apple slices on top of the batter.

 

Make Topping & Bake

9. In a processor, pulse the sugar, butter, walnut pieces, and flour until the mixture just starts to clump together.

10. Spread the topping over the cake batter.

11. Bake for 60-75 minutes – until a skewer pushes into the cake comes out clean and the top is a wonderful golden colour.

12. Cool the cake for at least ½ hour in the pan before removing.