Fresh Apple Yogurt Coffee Cake

Name: Fresh Apple Yogurt Coffee Cake
Total time: 40 min
Yield: 15 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup sugar; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon mace or nutmeg; 1/2 teaspoon salt (optional); 1/2 teaspoon grated orange rind; 1 1/2 cups nonfat plain yogurt; 1 tablespoon cornstarch dissolved in 1/4 cup nonfat milk; 1/4 cup nonfat milk; 1 large apple, peeled and coarsely chopped; 2 to 3 teaspoons vanilla extract; Oil to grease the pan

Recipe from Pat Henry

Adapted by Marian Burros

Total Time: 40 minutes
Rating: 4(155)
Comments: Read comments

This is a fat-free cake of considerable flavor, taken from the recipe of Pat Henry, who lives in Escondido, Calif., and who has won prizes five times in the Pillsbury Bake-Off. We put it in The Times in 1992. Pat makes this delicious fresh apple yogurt coffee cake using regular flour. The yogurt's acidity tenderizes the gluten, and the results are excellent, if on the pudding-cake side of cake. —Marian Burros

Featured in: Eating Well

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Ingredients

Yield:15 servings

1½cups all-purpose flour
1cup sugar
1teaspoon baking soda
1teaspoon cinnamon
½teaspoon mace or nutmeg
½teaspoon salt (optional)
½teaspoon grated orange rind
1½cups nonfat plain yogurt
1tablespoon cornstarch dissolved in ¼ cup nonfat milk
¼cup nonfat milk
1large apple, peeled and coarsely chopped
2 to 3teaspoons vanilla extract
Oil to grease the pan

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 350 degrees.
Step 2
Sift flour, sugar, baking soda, cinnamon, mace and salt into a large bowl. Add the remaining ingredients and blend by hand until well mixed.
Step 3
Spoon into a greased 9-by-13-inch baking pan and bake 35 to 40 minutes, until a knife inserted in center comes out clean. Serve warm or cool.

Ratings

4 out of 5

155 user ratings

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Comments

Diane7 years ago

This cake is so fast and easy to whip up that I made three of them last week. As my 12 year old said, it's not a birthday cake, but it's still a decent dessert. These are the tweaks that I make:
- Whole wheat flour
- Full fat milk and yogurt (no need for cornstarch)
- A little more apple
- 1/2 cup sugar in the cake. Sprinkle a little on top.
- Lemon instead of orange rind
- Butter to grease the pan (gives such a nice flavor)
- Adjust heat and baking time. (I do 160°C for 1 hour.)

bookworm7 years ago

I wouldn’t make this again, although it was ok. It is very dense and moist with a rubbery texture. This was how I expected it to be but, since others raved about it and I had some yogurt to use up, I thought I’d try it. I did follow the recipe. I used the full amount of sugar and the cornstarch with 1% milk.

Adarsh Khalsa7 years ago

Made the following adjustments:
Used whole wheat flour
Only 1/2 cup sugar
No cornstarch
Didn't have enough yogurt so also added some sour cream
Added some pecans and handful of raisins as well

Came our delicious!

Lisa3 years ago

I liked the flavor more than the texture, and I’m going to make adjustments. Delicious served with rum.

nicole3 years ago

Easy, simple, gets the job done. I'm not hangry anymore.

Fran5 years ago

I wondered how this recipe works, the answer is NOT WELL. I am annoyed that I wasted the ingredients. It did not cook in the allotted time, it is rubbery, it was not overmixed, I did follow the directions.

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