John Myers
Yogurt Apple Cake
The perfect yogurt apple cake recipe with a picture and simple step-by-step instructions.
- Fat and breadcrumbs for the pan
- 1 kg Apple boskop
- Abraded. Zest of one lemon
- 2 tbsp Lemon juice
- 4 Eggs
- 175 gr Sugar
- 1 packet Vanilla sugar
- Salt
- 100 g Whole milk yogurt
- 250 g Flour
- 0,5 packet Baking powder
- 2 El Apricot jam
- Icing sugar for dusting
- Grease the springform pan (26cm) and sprinkle with breadcrumbs. Peel, quarter and core apples and cut into thick wedges. Drizzle with lemon juice.
- Beat the eggs, sugar and vanilla sugar, lemon zest and a pinch of salt for about 8 minutes until frothy. Stir in yogurt. Add flour and baking powder and stir in.
- Pour the dough into the mold, smooth it out. Spread the apple on top, pressing lightly so that they sink into the batter. Bake in a preheated oven at 150 ° C. for approx. 45 minutes.
- Heat the apricot jam, strain through a sieve. Take the cake out of the oven and spread the jam immediately. Let cool down. Dust with powdered sugar.
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