New This Month

Whole-Wheat Apple Cake

Using whole-milk yogurt yields the best results for this cake. You will need a spring form pan.

  • Yield: Makes 1 nine-inch cake

Source: Martha Stewart Living, May 2001

Ingredients

  • 3 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces
  • 3/4 cup packed light-brown sugar
  • 2 teaspoons ground cinnamon
  • Pinch of ground cloves
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups whole-wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups plain whole-milk yogurt

Directions

  1. Preheat oven to 350 degrees. In a medium bowl, combine the apples, 1/2 cup light-brown sugar, ground cinnamon, and ground cloves, and set aside. Sift together the flours, baking soda, baking powder, and salt into a medium bowl, and set aside. Butter a 9-inch spring-form pan, and set aside.

  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 4 minutes. Add the eggs, one at a time, until well combined. Add the vanilla extract, and combine. Add the reserved flour mixture and yogurt, and stir just until well combined. Fold in 2/3 of the reserved apple mixture. Spoon half the batter into prepared pan. Sprinkle remaining apples evenly over batter. Top with remaining batter, and smooth with a spatula. Sprinkle top with remaining 1/4 cup brown sugar. Bake until golden brown and a cake tester comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Cover with foil after 45 minutes of baking. Cool 20 minutes before releasing from the pan.

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