Double apple cake
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Apples | |
| ⅔ | cup | Packed brown sugar |
| ¼ | cup | Butter softened |
| 1 | Egg | |
| ¼ | cup | Low fat plain yogurt |
| 1 | teaspoon | Vanilla |
| 1⅔ | cup | Sifted cake & pastry flour |
| 1½ | teaspoon | Ginger |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| Pinch of salt | ||
| ⅔ | cup | Basic applesauce |
| TOPPING: - | ||
| 3 | tablespoons | Packed brown sugar |
| 2 | teaspoons | Water |
| ½ | teaspoon | Cinnamon |
Directions
Peel, core and thinly slice apples, set aside. In bowl, beat sugar with butter until crumbly. Beat in egg. Beat in yogurt and vanilla.
Combine flour, ginger, baking powder, baking soda and salt; fold into butter mixture alternately with applesauce, making 3 additions of dry and 2 of wet. Spoon into lightly greased 9 inch springform pan.
Arrange apples in overlapping concentric circles on top.
Topping: Combine sugar, water and cinnamon; brush over apples. Bake in 350F oven for 40 minutes or until cake tester inserted in centrecomes out clean. Let cool in pan on rack for 5 minutes. Remove side of pan; let cool completely. Makes 10 servings. Source: Canadian Living Magazine October 96 Issue. Typed in MMF by Cindy Hartlin Aug. 27, 1996.