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Tuscan Apple Yogurt Cake


2/3 cup yogurt
3 eggs
1/4 cup extra-virgin olive oil
1/3 cup milk
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
2/3 cup sugar
Pinch sea salt
Pinch freshly grated nutmeg
1 teaspoon baking powder
2 tart apples, peeled and sliced very thinly

Butter and flour a 9- x 2-inch round cake pan. Preheat the oven to 350F. In a large bowl, beat the yogurt, eggs, oil and milk until well mixed. Beat in the vanilla. In a medium bowl, sift together the flour, sugar, salt, nutmeg and baking powder. Sift the dry ingredients over the liquid ingredients, adding about one third at a time, and gently folding in the dry ingredients with a spatula. Fold in the apple slices. Spoon into the prepared pans and bake in the preheated oven until it browns on top, about 40-50 minutes. Let cool on a cake rack before turning out.

Makes 6 to 8 servings.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.