Don't let Autumn pass on by without baking this unbelievely chunky and moist apple cake. Grab your kids and BAKE THIS CAKE!
It’s mid-October. And it's about time we get down to it, wouldn’t you say? Although, I've procrastinated turning on my oven due to the sweltering 30°C heat here I can wait no more. I'm ready for Autumn. I'm ready for roasting vegetables, peeling apples, and eating whole lot of comfort food.
السلام عليكم و رحمة الله و بركاته
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And in my opinion Autumn can't be celebrated without lots of apples, pomegranates, pears and pumpkins. Summer's delicate, tart and juicy strawberries, apricots cherries, plums, peaches and nectarines have long been left behind with a promise to come back next year. More sturdy and substantial fruits of Autumn rule the marketplace now. Of course, it's still hotter than you know what here in Algeria ... nevermind that though ... let's do some baking FINALLY! It is mid-October afterall!
This past weekend, after making my trek back home after a morning of shopping, I though I couldn't let Autumn just pass me by, without event baking an apple cake. I wanted some simple and sweet ... so I rounded up my three youngest children and we made this Simple and Sweet Spiced Apple Yogurt Cake.
My Simple and Sweet Spiced Apple Yogurt Cake is based on an old French classic "Gâteau au Yaourt" or cake with yogurt. It's the sort of humble treat that a grandmother would lovingly make with her grandchildren as an after school treat. It's my go-to cake recipe that I make with my kids like ALL THE TIME. Traditionally, the ingredients are measured in a yogurt pot, that holds about 125 ml that's about 4.4 oz if you're using American measures. It's a cake that most young French children learn to because it's so easy to measure out the ingredients. If you don't have the 125ml - 4.4 oz single serving yogurt container at home, no worries you can use a 125ml or ½ cup measuring cup or even coffee mug as your measure. I've used vanilla flavored yogurt. You can use plain or even another flavor. It's a really forgiving cake recipe so no need to bother with prefection.
This recipe is also great since it's a Montessori inspired transitional baking project to do with your children. It teaches them indepedence. And you know indepedence isn't something we can teach our kids through graphs and charts. It's something we live. It becomes a part of their being. But it's not just about independence though, being involved in their own food preparation is also about self pride and confidence, empowerment, practical life skills and knowledge. With this recipe they're apart of the process: peeling, scooping, cutting, opening packets, measuring, as well as lessons on being courtesy, helping each other, cleaning up and having patience. Honestly, all I did for this recipe was basically talk my 6, 4 and 2 year olds through the process. They all peeled, cored and cut the apples. Then one did the measuring. One did the dumping. And finally one did the stirring. I just sat back letting them do their own thing. No bickering, fighting, or over monopolizing the tasks at hand. All they worked in blissful and almost prefect harmony. It's was such a pleasure to watch my little busy bees at work. My only job here was lighting the oven and the handling of the cake in and out of the oven.
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| Easy visual recipe card to use with the kids |
And although their measurements weren't prefect the cake turned out delicious. We throughtly enjoyed the cake, and it made for a totally awesome and mostly independent Montessori style early baking experience. I totally want you all to try this recipe out today!
And other news, I've fixed the problem I was having with the Google Contact on the side bar. I wasn't getting all my messages, thanks to a reader Um Aya on Facebook letting me know she wrote me 3x using the form. The problem is fixed now. So if you've written me and got no reply - this is why. I've also updated my banner. So let me know what you think!
۞ = SUBSTITUTIONS
With optional dusting of powdered sugar or fresh apples on the side.
NOTE
‣ 1 pot = 125ml or 4.4 oz or ½ cup
- 1 pot Greek yogurt (plain or vanilla)
- 2 large eggs
- 2 tsp vanilla essence or half vanilla pod scrapped
- 1 ½ tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground caradmom
- ½ pot mild oil (like light olive, olza, sunflower, etc)
- 1 packet (2tsp) baking powder
- 2 pots brown sugar or date sugar
- 3 pots of whole wheat flour
- 2 orangic apples, peeled, cored and cut into cubes
۞ = SUBSTITUTIONS
With optional dusting of powdered sugar or fresh apples on the side.
NOTE
‣ 1 pot = 125ml or 4.4 oz or ½ cup
- 1 pot Greek yogurt (plain or vanilla)
- 2 large eggs
- 2 tsp vanilla essence or half vanilla pod scrapped
- 1 ½ tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground caradmom
- ½ pot mild oil (like light olive, olza, sunflower, etc)
- 1 packet (2tsp) baking powder
- 2 pots brown sugar or date sugar
- 3 pots of whole wheat flour
- 2 orangic apples, peeled, cored and cut into cubes
Preheat the oven to 350°F - 180°C.
Peel, core then cut the apples. Place in a bowl and then add in the spices. Mix to coat the apples.
In another large bowl, combine the yogurt, sugar and eggs. Stir until blended. Add the spiced apples. Give it a quick stir. Now toss in the flour, baking powder and just gently mix to incorporate.
Pour then scrap the batter into a greased round cake pan or square pan. I use a square silicon pan so no need for greasing or lining with parchment paper.
Bake for 25-30 minutes until the cake feels spriny to the touch. And a toothpick inserted into the center comes out clean.
Cool the cake in the pan for about 10 minutes before cutting.
Preheat the oven to 350°F - 180°C.
Peel, core then cut the apples. Place in a bowl and then add in the spices. Mix to coat the apples.
In another large bowl, combine the yogurt, sugar and eggs. Stir until blended. Add the spiced apples. Give it a quick stir. Now toss in the flour, baking powder and just gently mix to incorporate.
Pour then scrap the batter into a greased round cake pan or square pan. I use a square silicon pan so no need for greasing or lining with parchment paper.
Bake for 25-30 minutes until the cake feels spriny to the touch. And a toothpick inserted into the center comes out clean.
Cool the cake in the pan for about 10 minutes before cutting.
Storage
This cake, if it lasts that long will keep on the countertop for up to 4 days, up to 7 in the fridge and up to 6 months if frozen. To use, simple thaw out on the countertop.
Subsitutions
If you want to make this cake refined sugar-free simply use date sugar as I did. Or use a sugar-like sugar subsititute like Truvia. Or alternatively use ¾ pot honey, 3 ¼ pot flour, pich of baking soda to neutralize the acidity in the honey, and reduce the oil to 1/3.
Sweetness
If you use a yogurt will is already sweetened or is flavored using 2 pots of sugar will make this cake extra sweet. You can reduce the sugar then to 1½ pots.
Variation
You can use another fruit in this recipe like pears, quinces, figs, strawberries, apricots or even pumpkin.
Vegan
To make this cake vegan by making 2 flax eggs: Place 2 TBS of ground flax seeds in a cup add 4 TBS of hot water to the cup and allow it to sit for 5 minutes before using.Should be thickened and cooled before adding to the batter.
Gluten-Free
You can sub spelt flour for the wheat for a gluten-free version.
Storage
This cake, if it lasts that long will keep on the countertop for up to 4 days, up to 7 in the fridge and up to 6 months if frozen. To use, simple thaw out on the countertop.
Subsitutions
If you want to make this cake refined sugar-free simply use date sugar as I did. Or use a sugar-like sugar subsititute like Truvia. Or alternatively use ¾ pot honey, 3 ¼ pot flour, pich of baking soda to neutralize the acidity in the honey, and reduce the oil to 1/3.
Sweetness
If you use a yogurt will is already sweetened or is flavored using 2 pots of sugar will make this cake extra sweet. You can reduce the sugar then to 1½ pots. Variation
You can use another fruit in this recipe like pears, quinces, figs, strawberries, apricots or even pumpkin.
Vegan
Gluten-Free
You can sub spelt flour for the wheat for a gluten-free version.
SOURCE: adapted from a french classic
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- Looking for easy yogurt cake recipes? Check out this orange cake.
- Or even this easy apple cake from a recipe I got from my friend Anisa.
- Or browse through the recipe index to get inspired.
WHAT autumn baking projects have you done with your kids?
très joli ce gateau!!! bravo et merci de ton passage sur mon blog, bisous
ReplyDeleteAutumn made its presence in Greece as well today with low temperatures, dark clouds, thunders and rain but shouldn't complain as it is almost mid October.
ReplyDeleteLove anything which is with apple but unfortunately still on diet. Have you gained any weight since your weight loss?
thank you Ivy for commenting. truly i used very little sugar for this cake + to keep in shape I eat very little, i have managed to keep my weight loss i will write you more about via fb
ReplyDeleteoummouncifrayan merci Merci pour votre commentaire ce trés gentil oukhti: bises!
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ReplyDelete