Ingredients
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1 1/2 cups all-purpose flour
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2 teaspoons ground cinnamon
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1 1/4 teaspoons salt
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1/2 cup butter, softened
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1 cup brown sugar, packed
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2 teaspoons vanilla extract
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1 cup plain 1% yogurt (or sour cream)
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2 tablespoons brown sugar, packed
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1/2 teaspoon cinnamon
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2 tablespoons water
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4 large red-skinned apples, diced (peel if you wish)
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1/4 cup brown sugar, packed
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1/4 teaspoon cinnamon
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1 pinch ground cardamom or 1 pinch ginger
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1 egg
Instructions
- Preheat oven to 350°F Grease the sides of 9 inch springform pan and line bottom with parchment paper (you can also use bundt pan if preferred).
- Combine flour, cinnamon, baking powder, baking soda and salt in bowl.
- In a separate bowl, using electric mixer, beat butter and sugar until fluffy.
- Beat in egg and vanilla until blended. Stir in flour mixture alternatively with yoghurt.
- Spread into prepared ban, smooth top.
- Bake for about 45 minutes or until tester inserted in the centre comes out clean.
- For the glaze combine sugar, cinnamon and water in a small bowl, stirring to dissolve sugar. Remove ring from cake and brush top and sides with glaze.
- While cake is baking prepare the apple compote. Combine apples, sugar, cinnamon, cardamom and lemon juice in a saucepan. Bring to a simmer over medium heat, stirring occasionally.
- Cover, reduce heat to medium-low and simmer for about 5 minutes or until apples are tender but still keep their shape.
- Remove from heat and stir in vanilla.
- Serve warm with slices of cake.