2 tbsp. (1 oz./28g) unsalted butter
2 large or 3 medium size Golden Delicious apples (or other good baking apples), peeled, cored, and coarsely chopped into very small pieces
1 1/2 tbsp. Calvados Brandy (if Calvados Brandy is unavailable, you can substitute it with any other apple brandy such as Applejack)
1 1/4 cups granulated sugar
2 tsp. ground cinnamon
2/3 cup plain yogurt
2 cups all-purpose flour
1 tsp. baking soda
pinch of salt
1/2 cup vegetable oil
3 large eggs
Butter or cooking spray, for greasing cake pan
Confectioners' sugar, for dusting top of cake
1 cup confectioners' sugar, or 1/2 cup confectioners' sugar and 1/2 cup light brown sugar
1/2 tsp. vanilla or almond extract
1 to 2 tbsp. milk or water
Preheat oven to 350°F (180°C). Generously grease a 9-inch wide x 2-inch high (22.86 cm x 5.08 cm) round cake pan, or an 8 or 9-inch (20 to 23 cm) bundt pan with butter or cooking spray.
Melt the butter in a medium skillet over medium-high heat. Sauté the apples, tossing occasionally, until golden brown, 5 to 7 minutes. Stir in the Calvados Brandy (or other apple brandy, if using), 1 tbsp. of the sugar, and the ground cinnamon. Set aside.
Whisk together the yogurt and the remaining sugar in a large bowl until very smooth, about 2 minutes. Combine the flour, the baking soda and pinch of salt; add to the yogurt mixture; stir well. Add the vegetable oil and eggs to the mixture, stirring well after each addition. Stir the sauteed apples into the batter.
Pour the batter into the prepared pan, spreading it evenly. Set on a sturdy baking sheet and bake at 350 degrees F (180 C) for 55 - 65 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely on a wire rack. Once cake has cooled completely, dust with confectioners' sugar, or make Glaze and drizzle over cake, if desired.
To Make the Glaze (if using):
Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.
This cake is best made several hours before serving, or better yet, the night before.
Makes 6-8 servings.
NOTES FROM DIANA'S DESSERTS:
1) I made this cake in a 8-inch (approximately 20cm) nonstick bundt pan, and baked it at 325°F (160°C) instead of 350°F (180°C) for 55 minutes. If you are baking your cakes in dark-colored or nonstick cake pans, they are going to bake quicker. If this is the case, then it is best to reduce the oven temperature in a recipe by 25°F, and bake the cake for the amount of time the recipe calls for, or even a little less time. Always check your cake for doneness with a toothpick or wooden skewer inserted into the center of cake about 5 - 10 minutes before the minimum baking time (in this case, 55 minutes is the minimum baking time, so check at 45 - 50 minutes into the baking time). If it comes out clean with no crumbs on it, remove cake from oven; the cake is done. If the cake tester comes out moist, return cake to oven, and bake another 5 -7 minutes, checking again for doneness at this point.
2) Calvados is an apple brandy, but is sometimes hard to find in the supermarket. You will most often find Calvados at a liquor store. If you can't find Calvados, choose another apple brandy for this recipe. One that I recommend is Applejack, another apple type brandy that is usually easier to find at the supermarket. If you can't find apple brandy, then use regular brandy in this recipe.
Photograph taken by Diana Baker Woodall© 2003
Date: August 22, 2003