Our trees have been loaded with apples this year. There's another recipe for Apple Cake on my sidebar, which is still a favourite, but I wanted to try something else. Sour Cream coffeecakes are popular, and I thought to add some apples to mine. I subbed in plain yogurt for the sour cream, and am happy with the texture and taste.
Apple Cake
1/2 cup (115 g) butter, softened
1 cup (200 g) white sugar
2 large eggs
1 cup (240 g) yogurt or sour cream
1 teaspoon baking soda
1 3/4 cups (218 g) flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 Tablespoon French Brandy (optional)
2 apples, unpeeled, cored and diced, about 1 1/2 cups (176 g) (I've included an image below the recipe to show you the size of the chopped apples.)
1. Cream together the butter and sugar until fluffy. Add the eggs, one at a time, beating well after each addition.
2. Mix together the yogurt and baking soda. Set aside.
3. Stir together the flour, baking powder, and salt.
4. Add 1/3 of the flour mixture to the creamed mixture, then 1/2 of the yogurt, followed by another 1/3 of the flour, remaining yogurt, and remaining flour. Stir after each addition; but it's not necessary to full incorporate the ingredients until the last.
5. Stir in the apples, vanilla, and brandy (if using).
6. Place in a parchment lined 9-10 inch springform pan.
7. Mix the following and sprinkle over top:
1/2 cup white sugar
2 teaspoons ground cinnamon
1/2 cup (60-80 g) chopped walnuts, pecans, or a mixture
8. Bake at 350 degrees for 40-50 minutes, or until a cake tester comes out clean.
Serve warm with a scoop of ice cream.
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