greek yogurt apple streusel cake
_ Ingredients
Cake Ingredients
1 lb Granny Smith apples, peeled (about 3 medium)
2 tbsp lemon juice
1/4 cup unsalted butter, room temperature
1 1/2 cups + 2 tbsp sugar, divided
vegetable oil
3 large eggs, room temperature
vanilla
Greek yogurt
2 1/2 cups flour, divided
1/2 tsp almond extract
1 3/4 tsp cinnamon, divided
1 1/2 tsp baking soda
0.25 tsp nutmeg
1/4 tsp salt
1/3 cup chopped walnuts
Dash cloves
Nonstick cooking oil spray
Streusel Ingredients
0.25 cup brown sugar
3/4 cup chopped walnuts
unsalted butter, melted
unsalted butter, melted
Pinch salt
Glaze Ingredients
cup powdered sugar
melted butter
1 1/2 tbsp water, or more if needed
_ Instructions
Put peeled apples into a bowl of cold water mixed with lemon juice.
Reserve. Place a rack in the center of the oven and preheat to 325
degrees F. Cut the butter into small chunks and place in a large mixing
bowl along with 1 1/2 cups sugar. Use an electric mixer to beat
together the butter and sugar for a few minutes. Make sure the butter
is fully integrated into the sugar and the mixture turns into small,
even-sized crumbs.
Add the eggs and oil to the bowl. Continue to mix until smooth.
Add the Greek yogurt, vanilla and almond extract to the bowl. Use a spatula to
stir the mixture until smooth.
In a medium bowl, sift together 2 ¼ cups flour, baking soda, 1 ½ tsp cinnamon,
¼ tsp salt, nutmeg and cloves.
Fold the dry ingredients into the wet to make a thick batter. Don’t overmix—a
few lumps are okay.
In the same medium bowl you used to sift the flour, sift together remaining ¼
cup flour, 2 tbsp sugar and ¼ tsp cinnamon.
Drain the peeled apples and pat dry. Core the apples and dice them into small ¼
inch chunks.
Add the apple chunks to the flour, sugar and cinnamon mixture. Toss the apple
chunks with the flour until evenly coated.
Fold the apple chunks and walnuts into the cake batter. Grease two loaf pans with
nonstick cooking oil spray. Divide the batter evenly between the two loaf pans.
Combine streusel ingredients in a food processor and pulse until a crumbly
topping forms. If you don’t have a processor, chop the walnuts into very small
pieces and mix them with the other streusel ingredients until the mixture is moist
and crumbly.
Sprinkle the tops of the two cakes evenly with streusel, half on each cake.
Place the cakes into the oven. Bake for 60-70 minutes, turning once halfway
through cooking, until the top is brown and a toothpick inserted into the center
of the loaf comes out clean. If the top of the cake browns faster than it bakes,
cover with foil for the remainder of baking time. It’s a very moist cake, so err on
the side of cooking it a little longer if you’re unsure, using the foil to protect
against burning.
Let the cakes cool for 20 minutes in their pans, then gently release and place on a
wire rack to cool completely. If the cakes will not release easily, you can also let
them cool completely in the pan.
To make the glaze icing, sift powdered sugar into a small mixing bowl. Use a
whisk to mix the ingredients until a thick and creamy icing forms. You want the
consistency of thick honey; if you need a little more moisture, add milk a few
drops at a time. Just a drop can take it from a thick honey to a runny texture, so
add with care. The thicker the frosting is, the more white it will dry... adding too
much water will cause it to dry somewhat clear, and it won't have that nice thick
white look to it.
Line a glass with a plastic bag, wrapping the edge of the bag around the outer rim
of the glass. This will help you fill it with frosting. Use a spatula to scoop the
frosting into the bag.
lace cakes on top of a piece of parchment paper or paper towels to catch drips.
Work the frosting into the corner of the bag and snip off a small corner with
scissors. Gently squeeze and drizzle the frosting in a zig-zag pattern across the
top of the cakes, using half of the icing for each cake.
Let the icing dry for at least 30 minutes to set (it may take longer depending on
the weather).
Serve cake slices with a cup of tea or coffee.
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