Apple And Yoghurt Cake/Muffins
Makes a small cake or 12 muffins.
- 100g unsalted butter or similar
- ½ cup (100g) caster sugar (adjust for your preferred sweetness level)
- 2 small eggs OR 2 flax "eggs" (2 tablespoons ground flaxseed/linseed plus 2 tablespoons water)
- 75g Greek yoghurt (plus more if mixture gets a bit stiff, or add some milk)
- 250g (2 cups) plain flour
- 1 teaspoon cinnamon
- 1 ¾ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt (skip if using salted butter)
- 1 teaspoon vanilla extract
- 1x400g can of apple pie fruit (use as much or as little as you prefer)
- extra cinnamon (for dusting)
- icing sugar (for dusting)
- Preheat oven to 180°C (or 165°C fan-forced).
- If using flax "eggs", soak 2 tablespoons ground flaxseed in same amount of water for at least 15 minutes
- In a mixing bowl, thoroughly cream butter and caster sugar.
- Mix vanilla extract into yoghurt, then add to wet mixture.
- Add eggs, one at a time, beating well after each addition. Alternatively, if using flax "eggs", you could first mix them into the yoghurt and vanilla, then add to wet ingredients.
- In a separate bowl, mix flour, baking powder, baking soda, salt (if using) and cinnamon.
- Add 1 cup of sifted flour mixture to wet ingredients and stir well.
- If mixture gets a bit stiff, add more yoghurt or some milk to make stirring easier.
- Add remaining flour and mix well.
- If making a cake: Spread half of cake mixture into greased baking tin. Spoon in half of the apple pie fruit. Spread remaining cake mixture on top. Spoon in the remaining apple pie fruit on top. Bake for around 45 minutes if using cake/loaf tin, or until skewer comes out clean.
- If making muffins: Spread mixture equally among two 6-muffin trays. Top each muffin with pieces of apple pie fruit (according to your preference). Bake for around 20 minutes if using muffin trays, or until skewer comes out clean.
- Optionally, when cake has cooled, sprinkle mixture of ground cinnamon and icing sugar before serving.