I don’t know about you, but I always have room for another delicious apple cake recipe in my expanding apple dessert recipe collection.
I couldn’t wait to get baking with the Chobani yogurt I received recently. My lovely Chobani friends sent us three 32-ounce Chobani Greek yogurt varieties: 0% plain, 2% plain, and 0% Vanilla.
The kind people at Chobani have offered up a prize for one lucky winner, to be chosen at random. The winner will receive the same package we received: three 32-ounce (4 cups) Chobani Greek yogurt varieties: 0% plain, 2% plain, and 0% Vanilla. This giveaways -is- open to my Canadian friends, however, only 0% plain Chobani is currently available up north.
Thank you so much Chobani for having me as your Featured Blogger today! I’m thrilled!
Here’s the SCOOP on the Giveaway!
Leave a comment on this post. It can even be just saying, Hello! CIAO! SALUT! or Hola. Whatever floats your boat. *Make sure to leave an email contact for when the winner is chosen. If the winner does not respond within 48 hours, a new winner will be selected.
This FABULOUS Chobani giveaway ends on January 20 when a winner will be chosen using random.org.
* This giveaways -is- open to my Canadian friends, however, only 0% plain Chobani is currently available up north.
If you go crazy for apple desserts like I do, you may want to check out some of our apple dessert recipes:
A little about this cake:
I found a bag of Meyer lemons
and couldn’t wait to start baking and cooking with them. A Meyer lemon is a cross between a lemon and a sweet orange. The flavor is incredible.
This is another apple cake recipe my mother-in-law Teresa taught me how to make one year in Italy. It’s a simple and rustic apple cake, which is the sort of cake I adore the most. The smell of apples cooking brings warm feelings on a cold winter’s day. The Chobani yogurt makes the cake extra moist. Feel free to sub it with another oil if the flavor is too strong for your tastes. A fabulous breakfast or afterschool merenda (snack).
Rustic Apple Cake with Yogurt-Torta di Mele allo Yogurt
1 1/2 cups flour (I used 1/2 cup of whole wheat pastry flour)
2 teaspoons baking powder
pinch of salt
juice and zest of one lemon (I used Meyer)
2/3 cup sugar
2 large eggs
1/2 cup olive oil
1/2 cup Chobani Vanilla Greek Yogurt
2 medium apples, peeled and cored
2 tablespoons turbinado sugar
2 tablespoons butter
Preheat oven to 350. Grease and flour a 9-inch round cake pan with removable bottom. Dice one apple and slice the other apple into thin slices. Add the apple pieces and slices into a small bowl and squeeze the lemon juice over it; set aside. In a large bowl, sift together the flour, baking powder and salt. Toss in the lemon zest and with your hands, mix it into the flour mixture to release the lemon essence.
In a large bowl with an electric mixer, beat the sugar and eggs until creamy (about 5 minutes). Beat in the olive oil and the Chobani yogurt. Mix well.
Add flour mixture into the yogurt mixture a half up at a time. Scrape down the sides of the bowl with spatula and mix well after every addition.
Mix the diced apple pieces into the batter. Pour the batter into prepared pan. Arrange the apple slices over the batter.
Sprinkle the turbinado sugar and thin pats of butter on top of the cake and bake for about 45-55 minutes, or until skewer inserted in the center comes out clean. Check cake at about 40 minutes. Every oven is different. If cake is browning, cover with aluminum foil for remainder of baking time. Let cool for about 20 minutes before removing from cake pan. Best served warm.