Apple Yogurt Breakfast Cake Recipe

Name: Apple Yogurt Breakfast Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Batter; 1 1/2 cups All Purpose Flour; 1 teaspoon Baking Powder; 1/4 teaspoon Baking Soda; 1 teaspoon Cinnamon; 1/2 teaspoon Ground Cloves; 1/2 Salt; 1 egg; 1 egg yolk; 1/2 cup Grapeseed oil; 1/2 cup Evaporated Cane Sugar; 1 teaspoon Pure Vanilla Extract; 1 cup Diced Granny Smith Apple; 1/2 tablespoon Evaporated Cane Sugar; 1-2 pinches Cinnamon; 3/4 cup Greek Yogurt; Lemon Zest Whipped Cream; 1/2 pint Heavy Cream; 2 teaspoons Evaporated Cane Sugar; zest Of one Lemon; 1 teaspoon Lemon Juice

Servings: persons

Batter
1 1/2 cups All Purpose Flour
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 teaspoon Ground Cloves
1/2 Salt
1 egg
1 egg yolk
1/2 cup Grapeseed oil
1/2 cup Evaporated Cane Sugar
1 teaspoon Pure Vanilla Extract
1 cup Diced Granny Smith Apple
1/2 tablespoon Evaporated Cane Sugar
1-2 pinches Cinnamon
3/4 cup Greek Yogurt
Lemon Zest Whipped Cream
1/2 pint Heavy Cream
2 teaspoons Evaporated Cane Sugar
zest Of one Lemon
1 teaspoon Lemon Juice

1
Pre-heat oven to 350F
2
Combine all flour, baking powder, baking soda, 1 teaspoon cinnamon, cloves, salt, and 1/2 cup of sugar, in a medium bowl and set aside. Reserving the extra 1/2 tablespoon of sugar and pinch of cinnamon until the end.
3
Whisk together yogurt, egg, yolk, oil, and vanilla until smooth.
4
Pour in the wet ingredients into the dry and mix until fully combined.
5
Pour mixture into cast iron skillet and be sure to spread the mixture evenly in the skillet, the batter will be quite thick.
6
Sprinkle diced apples over the cake and push them in to the batter just a bit.
7
Sprinkle the top of the cake with the extra 1/2 tablespoon of sugar and pinch of cinnamon.
8
Bake at 350F for about 28-33 minuets. Test for doneness by inserting a toothpick into the center of the cake, the cake will be down when the tester pulls out clean.
9
Serve warm, topped with a dollop of lemon zested whipped cream.
10
Combine all ingredients in a medium bowl and whip, by hand, or in a mixer, until stiff peaks form.

549

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Batter, 1 1/2 cups All Purpose Flour, 1 teaspoon Baking Powder, 1/4 teaspoon Baking Soda, and more.

Yes, Apple Yogurt Breakfast Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apple Yogurt Breakfast Cake

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