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Apple Yogurt Cake with a Cinnamon-Sugar Streak<\/p>\nApple Yogurt Cake with a Cinnamon-Sugar Streak<\/p>\n
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Cooking spray or olive oil<\/p>\n
1 1\/2 cups whole regular or Greek yogurt, well-stirred<\/p>\n
1 cup granulated sugar<\/p>\n
2\/3 cup olive oil<\/p>\n
1\/4 cup freshly squeezed lemon juice<\/p>\n
3 large eggs<\/p>\n
1 1\/2 tsp. vanilla extract<\/p>\n
1 1\/2 pounds apples (preferably tart, such as Granny Smith)<\/p>\n
2 1\/2 cups all-purpose flour<\/p>\n
2 1\/2 tsp. baking powder<\/p>\n
3\/4 tsp. baking soda<\/p>\n
1\/2 tsp. salt<\/p>\n
Pinch freshly ground nutmeg<\/p>\n
2 1\/2 tsp. ground cinnamon, divided<\/p>\n
1\/2 cup packed light or dark brown sugar<\/p>\n
2 T. unsalted butter, at room temperature<\/p>\n
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Arrange a rack in the middle of the oven and heat to 350\u00b0F. Lightly coat a 9×13-inch baking pan with baking spray or olive oil. Place the yogurt, granulated sugar, oil, lemon juice, eggs, and vanilla in a large bowl and whisk to combine. Peel and core the apples, then chop into rough 1\/2-inch chunks. (Do not grate the apples or the batter will be too wet.) You should end up with 4 to 4 1\/2 cups of apples. Add the apples to the yogurt mixture and stir to combine. Add the flour, baking powder, baking soda, salt, nutmeg, and 1\/2 tsp. of the cinnamon. Stir just until no dry pockets of flour remain; set aside. Place the remaining 2 tsp. cinnamon, brown sugar, and butter in a small bowl and smash with a rubber spatula to combine.\u00a0 Pour 1\/2 of the batter into the pan. Sprinkle with 1\/2 of the cinnamon-brown sugar mixture on top, dropping it on the batter in small lumps. Spread the rest of the batter over the top, then sprinkle with the remaining cinnamon-brown sugar. Bake until a tester inserted in the center comes out clean, covering with aluminum foil toward the end if the top is browning too much, 45 to 55 minutes. Place the pan on a wire rack and let it cool for at least 1 hour. Cut and serve the cake warm or at room temperature. Storage: This cake can be covered and stored at room temperature for up to 4 days, and it gets even more moist as it sits, due to the apples.<\/p>\n","protected":false},"excerpt":{"rendered":"
Apple Yogurt Cake with a Cinnamon-Sugar Streak Cooking spray or olive oil 1 1\/2 cups whole regular or Greek yogurt, well-stirred 1 cup granulated sugar 2\/3 cup olive oil 1\/4 cup freshly squeezed lemon juice 3 large eggs 1 1\/2 tsp. vanilla extract 1 1\/2 pounds apples (preferably tart, such as Granny Smith) 2 1\/2 cups all-purpose flour 2 1\/2 tsp. baking powder 3\/4 tsp. baking soda 1\/2 tsp. salt Pinch freshly ground nutmeg 2 1\/2 tsp. ground cinnamon,…<\/p>\n