This week at work we had the charity week (Diada Solidaria) where some fund raising activities are organised for an association chosen by the employees.
One of the activity is a cake contest where I decided to participate this year, with Elwira from Comfyblog by the way and Marianne W. I’m not yet used to make beautiful cake with fondant so I thought I could do something with Apple. Then I immediately thought of Tatin, our family preferred desert but in the same time I was watching my mum’s book with the yogurt cake. So I decided to mix it all and do an tatin-style base with a thin layer of apple at the bottom of my yogurt apple cake. I was scared it would be too wet and won’t cook well but it was a total success. Very very yummy from my point of view.
What do you need?
- 2 apples
- 1 yogurt natural
- dark sugar (equivalent of 1 + 3/4 of the yogurt dose)
- 1/2 of oil de girasol (I had put a tiny bit more actually)
- Cake flour (3 yogurt dose)
- 3 eggs
- Extract of vanilla, extract of almonds, pinch of salt, pinch of bicarbonate of sodium
- butter (about 25g, it’s only for the bottom of the cake)
First peel the apple, remove the central part and cut in half. Then make thin slices of it.
In a baking tray, put baking paper, put some small thin layer of butter, add some slices of apple, don’t put too much and then spread 1 or 2 spoon of brown sugar.
Meanwhile your oven is heating up at 190°, beat the eggs and sugar in your KitchenAid or equivalent mixer. Add the vanilla & almonds extract. Then add the yogurt and flour, baking powder, bicarbonate (pinch) mix well and add the oil.
Pour the preparation into the tray on top of the apples. Then add the rest of your apple slices that you have left.
Bake it for 45mn at 190° – After 20mn if your cake is raising well I usually reduce to 180° and after 10 more minutes to 170°. As always check with a wood stick how it is going on, it always depends on your oven.
Wait about 10mn to remove from the tray and let it get cold before presenting or moving it around to avoid having it break in pieces.
The most beautiful side was the bottom so I put it upside down, like you would do with a Tatin apple tart.