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Tangy Whole Apple Cinnamon Cake
By Jim Bailey, a.ka. "The Yankee Chef"

A friend of mine had a cake similar to this in a diet package she receives every
week. I took one look at it and although decorative to a point, it was tasteless
and just didn't have the flavor it should have.

Here is my recipe for a cake that encompasses softness, crunch and some good
ol' fashioned flavors that will put a smile on your face, and the kids will love it
too. At least it's one way to get the kids to eat their fruit.

I used Honey Crisp apples in this recipe. They are a great balance between
sweet, tart and crisp. If you use Macintosh or other soft apple, you won't need
to precook them first. The warm taste of this cake is perfect for any time of year

For the Cinnamon Yogurt Cake:
Nonstick cooking spray
3 cups  flour
2 teaspoons baking powder
1 stick butter or margarine, at room temperature
1/4 cup oil
2  cups sugar
3 eggs, at room temperature
1 1/2 cups plain yogurt
2 teaspoons vanilla
6 small apples, cored but not peeled
Cinnamon-Cocoa Crumb Topping, recipe below
5 cinnamon sticks, optional

Preheat oven to 350-degrees F. Spray a 9x13-inch baking pan. Place the apples
in the microwave and cook for 1-1 1/2 minutes each, or until they are slightly
softened. You don't need to cover them, just make sure they are sitting on a
plate. Cook them individually or combine if desired. If you do combine them,
of course the microwave oven time will vary.

Sift the flour and baking powder together in a medium bowl. In a separate
bowl with a hand-held mixer (or use a counter top mixer), place butter and
sugar in the bowl, beat until fluffy, about 2 minutes. Add the oil and continue
beating until well incorporated. Add eggs, on at a time, and continue beating
until combined. Beat in the yogurt and vanilla. Add the dry ingredients to the
butter mixture, in batches, until well mixed, scraping down sides. Do not over
mix, if it is a little lumpy, that is fine.

Pour 1/2 of the cake batter into the prepared pan evenly. Sprinkle half the
cinnamon mixture over the batter, covering the entire surface of the batter.
Spoon remaining batter over the swirl mixture and spread it evenly. Top with
the remaining swirl mixture, saving some to sprinkle inside of each apple.

Now take 6 cored apples and place them in the batter, evenly spacing but not
touching the sides of the pan. Bake for 40-45 minutes or until toothpick
inserted in the center of the cake comes out clean or simply touch the center. If
it bounces back, the cake is done. Remove cake from oven, let cool before
slicing out individual servings. Dollop each serving with either whipped
cream or ice cream, cinnamon-cocoa crumb topping (see below). Dunk a
cinnamon stick in each apple if desired and serve.

Cinnamon-Cocoa Crumb Topping:

1 cup flour
1 cup brown sugar
1 tablespoon cinnamon
2 teaspoons cocoa powder
3 tablespoons butter or margarine, melted

Mix well in a bowl.

About the author: Jim Bailey is The Yankee Chef™. Bailey is a third generation chef, a
New England food historian and food columnist. His first in a series of cookbooks is due
out in January of 2013, titled The Yankee Chef. He would love to hear from anyone about
their old family recipes. Email Jim Bailey any questions or comments:
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont
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Tangy Whole Apple Cinnamon Cake