Since living in Singapore one of the things I’ve missed most (other than family and friends of course!) is the seasons. Whilst it’s lovely to enjoy sunshine every day, I long for autumn and winter. I miss getting cosy as nights start to draw in; the smell of bonfires; the crunch of leaves under my feet; feeling a fresh chill in the air; and the food. Oh the food! A casserole in Singapore just isn’t the same…
So in lieu of enjoying actual seasons, I’ve been enjoying some apple, cinnamon & yoghurt cake with the air con turned up to max to get me in the autumnal spirit instead.
I’ve always been rather partial to an apple cake. It’s guaranteed never to be dry and the apple means you can keep it for several days and it just seems to get better and better.
The addition of yoghurt gives the illusion of being healthy (probiotics anyone??!) and the cinnamon and apple combo makes this a perfect way to bring autumn to Singapore.
It’s a very easy cake with no fancy equipment needed – just a couple of bowls, a whisk and a wooden spoon. No major mixing needed either. Once you’re done with the apple peeling and coring, it’s a doodle to put together.
And it’s sure to be a winner with friends and family over a cup of tea. Give it a go and see!
Apple, Cinnamon & Yoghurt Cake
Adapted from the Kitchn’s recipe
375g full fat yoghurt
10 tablepoons olive oil
Juice of 1 lemon
3 large eggs
100g caster sugar
1 1/2 teaspoons vanilla extract
700g apples (ideally Granny Smith or another tart apple)
375g plain flour
2 1/2 teaspoons baking powder
3/4 teaspoon bicarbonate of soda
2 1/2 teaspoons cinnamon, divided
50g light brown sugar
2 tablespoons butter, softened
- Pre-heat the oven to 180°c/160°c fan/350°f. Lightly grease a 20cm x 20cm baking tin and line with baking parchment.
- Whisk together the yoghurt, olive oil, eggs, lemon juice, sugar, and vanilla in a large bowl. Peel and core the apples, halve them then cut each half into 4 then slice each piece into 1cm pieces. Stir into the liquid ingredients.
- Add the flour, baking powder, bicarbonate of soda, and 1/2 teaspoon cinnamon into the liquid ingredients and stir just until no lumps remain. In a separate bowl, mix the remaining 2 teaspoons of cinnamon with the brown sugar and butter.
- Pour half of the cake batter into the cake tin. Dot half of the brown sugar cinnamon butter mixture over the batter. Pour the remaining batter on top then sprinkle the remaining brown sugar cinnamon butter mixture on top.
- Bake in the oven for 45-55 minutes until a tester comes out clean. If it’s getting too brown on top put some foil over it to protect it. Leave to cool in the tin for at least 15 minutes before transferring to a cooling rack to cool before serving.
The cake will keep for 4 days in an airtight container. The yoghurt and apple in it means it gets moister as the days go by – the bottom will get a little soggy but it’s all the more delicious for this! It also freezes well. Just leave to defrost at room temperature for around an hour.