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This apple cake with a cinnamon crust is simply the best cinnamon apple cake. Delicious, moist and wonderfully long-lasting (the oil plays an important role here, so I wouldn’t substitute it with butter). Made with yoghurt and studded with pieces of apple, it has a crisp cinnamon crust on top that really makes the cake ;). This is one of those cakes you can put together in just a few minutes, and the method is very similar to making muffins. I’m sure you’ll already have all the ingredients in your kitchen \u2013 perhaps even a forgotten apple just waiting to be used… Highly recommended!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the cake:<\/span><\/p>\n

\n
• 225 g plain flour<\/li>\n
• 2 tsp baking powder<\/li>\n
• \u00bd tsp bicarbonate of soda<\/li>\n
• 150 g caster sugar<\/li>\n
• 2 large eggs<\/li>\n
• 1 tsp vanilla extract<\/li>\n
• 125 ml rapeseed oil<\/li>\n
• 125 ml Greek yoghurt<\/li>\n
• a pinch of salt<\/li>\n
• 1 large apple<\/li>\n<\/ul>\n

  All ingredients should be at room temperature. Peel and core the apple, then cut it into small cubes.<\/p>\n

  In a large bowl, whisk together the eggs, sugar, yoghurt, oil and vanilla until combined. Sift the flour, baking powder and bicarbonate of soda directly into the mixture, add the salt and whisk just until combined. Do not overmix. Add the diced apple and stir briefly.<\/p>\n

  Line a 23 cm round cake tin with baking paper. Transfer the batter to the tin and smooth the surface. Sprinkle the cinnamon crust evenly over the top (recipe below).<\/p>\n

  Bake the apple cake with cinnamon crust at 180\u00b0C for approximately 30\u201335 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely.<\/p>\n

  Ingredients for the cinnamon crust:<\/span><\/p>\n

  \n
  • 50 g sugar<\/li>\n
  • 1 tsp ground cinnamon<\/li>\n
  • 15 g butter, melted<\/li>\n<\/ul>\n

    Mix all the ingredients together in a small cup.<\/p>\n

    Ingredients for the icing:<\/span><\/p>\n

    \n
    • \u00bc cup icing sugar<\/li>\n
    • \u00bd tbsp hot water<\/li>\n<\/ul>\n

      Mix the icing sugar thoroughly with the water and beat with the back of a spoon until smooth. If the icing is too thick, add a few drops of water; if too thin, add a little more icing sugar. Drizzle the icing over the cooled cake.<\/p>\n

      The apple cake with cinnamon crust can be stored at room temperature.<\/p>\n

      Enjoy!<\/p>\n

      <\/figure>\n

       <\/p>\n

      <\/figure>\n

      Recipe source:\u00a0Sweetest Menu.<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

      This apple cake with a cinnamon crust is simply the best cinnamon apple cake. Delicious, moist and wonderfully long-lasting (the oil plays an important role here, so I wouldn’t substitute it with butter). Made with yoghurt and studded with <\/p>\n","protected":false},"author":1,"featured_media":18335,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[25,21],"tags":[101,86,133],"duration":[],"tag_group":[],"class_list":["post-18334","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-apple-cakes","category-fruit-cakes","tag-apple","tag-cinnamon","tag-yoghurt"],"acf":[],"yoast_head":"\n