Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Whole-Wheat Apple Cake Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Yield: 1 9-inch cake Using whole-milk yogurt yields the best results for this cake. You will need a spring form pan. Ingredients 3 Granny Smith apples, peeled, cored, and cut into ½-inch pieces ¾ cup packed light-brown sugar 2 teaspoons ground cinnamon Pinch of ground cloves 1 ¼ cups all-purpose flour 1 ¼ cups whole-wheat flour 1 teaspoon baking soda 1 teaspoon baking powder ¼ teaspoon coarse salt 10 tablespoons (1 ¼ sticks) unsalted butter, room temperature, plus more for pan 1 cup granulated sugar 3 large eggs 1 teaspoon pure vanilla extract 1 ¼ cups plain whole-milk yogurt Directions 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. 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. Rate it Print