This delicious dessert is what I served to our parents on Saturday night. I am so excited to share this with you that I’m skipping right past dinner and garlic bread – for now.
It’s really tasty and not too sweet or heavy. You can slice it any size you want. It’s also GREAT for breakfast the next morning or as a snack.
It could possibly be one of my favorite desserts mostly because it is so versatile. With brown sugar cinnamon whipped cream on top, it gives it a little extra kick and complements the cake really nicely.
The original recipe called for olive oil, which I replaced with applesauce to make it healthier. Same with adding in some whole wheat flour for the all purpose flour; non-fat Greek yogurt for whole fat yogurt.
And yes, I took lots of pictures. I’m really working on getting the lighting and stuff right. So, humor me!
Apple Yogurt Cake with Brown Sugar Cinnamon Whipped Cream
Adapted from The Kitchn
Apple Yogurt Cake:
1 ½ c. non-fat plain Greek yogurt
2/3 c. applesauce
1 lemon, juiced
1 c. sugar
3 large eggs
1 ½ tsp. vanilla extract
3 average sized Granny Smith apples (about 3 ½ – 4 c. apples)
1 ½ c. all-purpose flour
1 c. whole wheat flour
2 ½ tsp. baking powder
¾ tsp. baking soda
½ tsp. salt
2 ½ tsps. cinnamon
½ c. brown sugar
2 tbsp. butter (or whatever kind you use), softened
Brown Sugar Cinnamon Whipped Cream
(Makes about 2 cups of whipped cream)
1 c. heavy cream
2 tbsp. brown sugar
½ tsp. cinnamon
Preheat your oven to 350°F. Lightly grease a 9×13-inch baking pan.
Stir together the yogurt, applesauce, lemon juice, sugar, eggs, and vanilla in a large bowl.
Peel the apples and chop into chunks about 1/2-inch across (about 3 ½ to 4 cups of apple). Add into the liquid ingredients.
Combine the flours, baking powder, baking soda, ½ tsp. cinnamon and salt in a separate bowl and stir until combined.
Slowly add the dry ingredients into the wet, stirring only until combined.
In another bowl, mix the remaining 2 teaspoons cinnamon with the brown sugar and butter.
Pour half of the batter into the cake pan. In small lumps, sprinkle half of the cinnamon-brown sugar mixture onto the batter. Pour the rest of the batter on top, and repeat sprinkling with the rest of the cinnamon-sugar mixture. It should look something like this for both layers of sprinkling:
Bake for 40-45 minutes, until a toothpick comes out clean. It depends on your oven. The original recipe said 45-55 minutes. Mine was way done without being overdone at 40 minutes. If the top starts to brown too much and the cake isn’t finished, cover with foil for the remainder of the baking.
While the cake is cooling, prepare the whipped cream. In a bowl, beat the 1 cup of cream until it starts to thicken. Add in the sugar and cinnamon. Beat until stiff peaks form. If you want it more sugary or cinnamony (yes it’s a word, Word didn’t say it needed to be spell checked! 🙂 ), add more! You can make it a few hours in advance without the cream separating.
Allow to cool for about 20 minutes before serving. Serve warm or at room temperature with a dollup of whipped cream and a sprinkle of cinnamon.