In the Kitchen

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Apples. One of my all-time favorite fall foods. But want to know something a bit weird, I’m not an apple pie kind of gal. Instead, I like me an apple cake. While scouring Pinterest (my addiction) for inspiration for my sister’s 30th birthday dessert bar, I came across the below recipe. And aren’t I glad I did. The simplicity of this recipe coupled with the rave reviews have made this a staple in my fall recipe repertoire. Give it a try and let me know what you think!

Apple Cake
– 1 1/3 cups all-purpose flour
– 1/4 tsp cinnamon
– 1/4 tsp salt
– 1/2 cup granulated sugar
– 1 3/4 sticks of butter (7/8 cups), melted
– 2 large eggs (room temperature)
– 1/2 cup plain yogurt (I use 2.5% greek yogurt)
– 2 apples (peeled, cored and thinly sliced) *I prefer Braeburn apples
– zest of 1 lemon
– 1/3 cup granulated sugar for topping

Yield – 1 8-inch cake

Directions
1. Preheat over to 350 degrees. Butter 8-inch circular cake pan.
2. In medium bowl, whisk together flour, cinnamon and salt.
3. In the bowl of an electric mixer with a paddle, beat the 1/2 cup of sugar with the melted butter until it has lightened.
4. Add in one egg at a time and combine completely.
5. Reduce the speed and add in flour and yogurt in alternate batches, beginning and ending with the flour.
6. Fold in by hand the apples and lemon zest and pour into 8-inch round cake pan.
7. Sprinkle over top the 1/3 cup of sugar.
8. Bake cake for 50-60 minutes, until tester comes out clean.
9. Let cool completely before devouring!

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