There's a trifecta of textural awesomeness here, as the buttery-crisp topping meets silky-smooth yogurt cream on moist, tender cake. By using whole-wheat pastry flour in place of all-purpose, we triple the fiber per slice to a hearty 4 grams. For a chunkier cake texture, use chopped apples instead of shredded. This cake is great served warm or at room temperature.
2 cups shredded peeled apple (about 2 large; such as Gala or Honeycrisp)
Baking spray with flour
3 tablespoons quick-cooking oats
2 tablespoons chopped walnuts
1 tablespoon brown sugar
1 1/2 tablespoons frozen unsalted butter, grated
Dash of kosher salt
1/2 cup plain 2% reduced-fat Greek yogurt
3 tablespoons heavy whipping cream
1 tablespoon brown sugar
How to Make It
Preheat oven to 350°.
To prepare cake, place first 5 ingredients (through eggs) in a large bowl; beat with a mixer at medium speed 30 seconds or until well combined. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through ginger) in a medium bowl, stirring well with a whisk. Add flour mixture to sugar mixture; beat at low speed just until combined. Stir in apple by hand. Spread batter into a 9-inch springform pan coated with baking spray.
To prepare streusel, combine oats and next 4 ingredients (through dash of salt) in a small bowl; toss to combine. Sprinkle streusel topping evenly over batter.
Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan 10 minutes on a wire rack; remove sides of pan.
To prepare cream, place yogurt, whipping cream, and 1 tablespoon sugar in a bowl; beat with a mixer at medium speed until soft peaks form. Serve with warm cake.
I made this without the streusel topping or the yogurt cream - I wanted to make a simple apple cake and I was hoping it would work fine on its own. It came out great! It doesn't taste heavy, dry, or too nutty, as you might expect with whole wheat flour. I will probably be making another batch to freeze!
I made this with a random selection of apples that a coworker picked. I did omit the yogurt cream and use whipped topping instead, but only because I ran out of time/energy. :) Colleagues gobbled it up lickety split. Great autumn snack cake!
Made this yesterday. I only had a 10" spring form pan so I opted to use a regular 9" round. Directions were easy to follow and the cake was easy to make. I even grated the apples (2 large Honeycrisp) by hand instead of dragging out the food processor. The cake was excellent and only a tiny bit stuck to one section of the bottom of the pan. If not using a spring for pan be sure to run a knife or metal spatula around the edge of the pan after it cools for 10 minutes. The only negative was the yogurt cream topping; just a bit too sour for me. I'm all about sweets so I used a little of the left over heavy cream and confectioner's sugar. I would definitely make this cake again.
Unfortunately, I discovered I did not have whole wheat pastry flour, just regular WW flour. Since I wanted it to come out light like the photo, I used white silk cake flour instead. I also used a granny smith apple. Flavors could've been stronger here. Next time, I'll double the cinnamon and add some fresh grated nutmeg. I omitted the suggested topping to use some left over vanilla ice cream I had on hand. Nice combo with the cake. Will make again and next time with the correct flour. Loved the idea to shred the butter - never did that before! Worked well here.
I'm in love with this cake – I've already made two of them (and given half a cake away to neighbors and friends both times). It's surprisingly sweet – it almost like a brown butter/brown sugar cake. I agree with the other reviewers – the yogurt cream was unnecessary. I found it took away from the luxurious cake feeling and made it taste "healthy". The second time I used maple syrup instead of brown sugar in the cream and it was better, but still completely unnecessary. However, at least three people did like the cream. So if you're making it for the first time, I suggest that you make it and allow people to decide for themselves. It's easy enough to make! Just cautioned him against putting the cream all over the cake. i'm sure I'll make this again a few times this winter – it taste great, it is simple, feels luxurious, and refrigerated well (I can't imagine why it wouldn't freeze perfectly). I might add that I took this to a carry in brunch and it was a hit. I had a piece left over afterwards and it was just as delightful at room temperature as it was warm and fresh out of the oven
I've made this cake a number of times now (omitting the yogurt cream because a) it doesn't seem necessary to me and b) I'm lazy), and although it doesn't have a very strong apple flavor, it does have a really nice, comforting spice cake thing going on besides being whole grain to boot. I've served it as a dessert, but my family appreciates it the most for breakfast or as a snack with tea/coffee. Leftovers freeze well, so you can break some out to surprise your grumpy people with warm tasty cake for breakfast on a thankless Monday morning; it's surprisingly filling and will stick with you for a good long while.
As others have commented the apple is not very strong in this cake, but with the moist texture and delicious nut-oat topping, I will keep this in my fall/winter baking rotation. good with a cup of coffee or cinnamon spiced tea.
Made this recipe as stated with minor changes. Omitted yogurt topping, used vegan buttery spread, and baked in 8" square pan. The recipe worked well and the cake was moist and tasty. Apple flavor was very subtle though. My advice is to eat this cake quickly as it will start to go rancid. I have had this issue with some muffins that had similar ingredients. Without all the sugar, it just doesn't keep as long.
The cake was moist but the apples were lost since you grate them. I prefer a more chunky texture. My family thought the cake was either a pumpkin or banana one, they didn't taste the apples either. I think I would do a different recipe.
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