Grandmother Of Sils Apple Yogurt Cake Recipes

GRANDMOTHERS OF SILS APPLE AND YOGURT CAKE

Steps:

• position oven rack in the center of the oven, preheat to 350.
• butter and flour a 9 inch springform pan.
• sift the flour and baking powder together in a bowl.
• place the eggs and sugar ina large mixing bowl and using an electric mixer, beat until fluffy and pale yellow, about 1 minute.
• beat in yogurt and liqueur until completely smooth.
• working in batches, beat in the sifted flour, alternating it with the olive oil.
• gently but thoroughly fold in apples.
• scrape batter into the prepared springform pan, tap it on a counter to level the batter, then smooth the top with an offset spatula.
• bake the cake on the center rack until the top is golden, a cake tester or toothpick inserted in the center comes out clean, and the cake springs back when you touch it, 55 to 65 minutes.
• let the cake cool on a rack.
• run a thin knife around the side of teh cake to loosen it.
• remove the side and the bottom of the pan, then place the cake on a cake platter.
• (can be baked up to 3 days ahead).
• wrap loosely in plastic till ready to use.
• serve the cake sprinkled with confectioners' sugar, accompanied by creme fraiche, if desired.

GRANDMOTHER'S APPLE CAKE

Steps:

• Preheat the oven to 350°F.
• Generously grease an 8-inch round cake pan (no need to grease if pan is nonstick).
• Melt the butter in a medium skillet over medium-high heat. Sauté the apples, tossing occasionally, until golden brown, 5 to 7 minutes. Stir in the Calvados, 1 tablespoon of the sugar, and the cinnamon. Set aside until needed.
• Whisk together the yogurt and the remaining sugar in a large bowl, until very smooth, about 2 minutes. Combine the flour and baking soda, then add the oil and eggs, whisking well after each addition. Stir the apple pieces into the batter.
• Pour the batter into the prepared pan, spreading it evenly. Set on a sturdy baking sheet and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool on a wire rack.
• Note: The cake is best made several hours before serving, or better yet, the night before.