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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 16 |
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Totally versatile! I've made it with blueberries, apples, orange zest, plain. It's just good stuff. Normally I halve it and make it in a nine-inch cake pan. I actually found the recipe in an ancient southern cookbook called Charleston Receipts while I was down in SC. The only real change I make is to sub yogurt for milk as I find it gives it a moister, more coffeecake-like consistency. Ingredients:
1 cup white sugar (the original recipe says heaping but that's not necessary-unless you're paula deen.) |
4 tablespoons butter, room temperature |
1 1/4 cups low-fat vanilla yogurt (or if you use milk, only one cup) |
2 eggs |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
2 teaspoons baking powder |
1 pinch salt |
1 1/2 cups all-purpose flour |
2 apples, peeled, cored, and sliced thinly |
2 teaspoons cinnamon |
1/2 cup brown sugar |
1 tablespoon cinnamon (or more) |
2 tablespoons butter, melted |
Directions:
1. Preheat oven to 350°F.
2. Cream sugar and butter in medium bowl with spoon (no mixer required) and add yogurt, eggs, milk, and extracts, mixing well. In smaller bowl, mix flour, salt, and baking powder till totally combined, and fold into wet ingredients, until well mixed. [At this point you should sample the batter because it's AMAZING.] Toss the thinly sliced apples with the cinnamon, set aside.
3. Spray a 9 by 13 baking pan (or two 9 inch round cakes pans) with cooking spray. Spoon about half of the batter into the pan, spreading evenly with a spatula. It may seem like a thin layer but it will rise. Top with the apple slices (make sure they're evenly placed) and then pour the remaining batter on top, spreading again with spatula. Sprinkle with brown sugar and cinnamon, drizzle with melted butter, and bake for about 30 minutes.
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