This cake was a happy accident. I had bought some apples to go in with the lunch my husband’s takes to work, too much of a healthy push from me and the poor apples sat on the counter for a couple of days, unwanted. Not wanting to waste them and with the weather so Autumnal at the moment (please note its Spring as I write this!) I thought I would make an apple cake. As this was a spur of the moment decision the butter was hard in the fridge so I used olive oil. I like using olive oil in cakes, as well as the oil been ready to use right away cakes made with olive oil seem to have a really nice bounce to the texture. I’ve made this cake in a loaf tin and in a round cake tin, it worked well both ways. Trying to keep things a little healthier I used a mix of wholemeal and white flours and also used the less refined muscodavo sugar.
Apple Cake
ingredients
- 100 g wholemeal flour
- 50 g white flour
- 2 tsp baking powder
- 1/2 tsp ground Cinnamon
- 100 g light brown muscodavo Sugar
- 75 g caster sugar
- 150 ml olive oil
- 60 ml plain yogurt
- 2 apples, peeled and grated I used Cox apples but any eating apple would be fine.
method
Use either a loaf tin or an 8 inch loose bottom round baking tin.
- Pre-heat the oven to 200 C, 400 F, Gas mark 6
- Base line and grease your baking tin.
- Whisk together the flours, baking powder and cinnamon. Set aside.
- Mix together the sugars and oil, I used my stand mixer.
- Add the eggs, one at a time mixing with each egg.
- Mix in the yogurt.
- Add half the flours, baking powder and cinnamon mix, mix then add the rest.
- Fold in the grated apple.
- Pour into the prepared cake tin.
- Bake for 45-50 minutes if using the round tin, 50-60 if using the loaf tin.
- Once cooked, let the cake cool in the tin for about 20 minutes before turning out onto a cooling rack to finish cooling.
#1 by lizthechef on May 7, 2012 - 15:55
Nothing like a Cox pippin – which we don’t have here in California – love the olive oil in your cake…
#2 by Charlotte @gofreecakes on May 11, 2012 - 07:33
This looks fab Jayne! I love olive oil and yoghurt in cakes. I will be trying this myself!! Thank you for sharing
#3 by Jayne on May 12, 2012 - 17:52
Thank you! Olive oil and yoghurt do make for a moist cake, Im all for not having to wait for butter to soften too!
#4 by Wendy Read (@Sunchowder) on May 12, 2012 - 19:37
What a simple and great cake!! We get pippins here at the market, not sure where they come from though 🙂 I would resort to Granny Smith for this one.
#5 by Jayne on May 12, 2012 - 22:23
Thanks for that! I think would Granny Smith would be great! I’ve used Pink lady apples before & they worked well.