There are few flavors I love more than cinnamon and apples. This weekend, the local farmer’s market was full of fresh apples — nearly every stand carrying bushels and bushels of crisp, juicy goodness. This everyday cake is not overly sweet, nor overly fancy. It is perfect for a snack or tea with friends — and is absolutely luscious with notes of olive oil (tinting the cake a rich yellow color), walnuts (adding a savory crunch) and Greek yogurt (giving it a nice tang). It has a rich aroma of cinnamon and vanilla, and a lovely light texture. I love the apple pattern on the top, and the surprise of popping it upside down out of the pan is so much fun. Plus, as an added bonus, this cake has absolutely no butter, but still tastes succulent and rich — with the added health bonuses of good quality olive oil, walnuts (full of omega-3s!), and hunger-fighting Greek yogurt! Have your cake and eat it too!
Inspired by La Tartine Gourmande
- 1/3 cup walnuts
- 3 apples
- 1/2 teaspoon cinnamon
- 2/3 cup sugar + 2 tablespoons (for apples)
- 1/2 cup plain Greek yogurt (One individual container will do)
- 1 tsp vanilla
- 3 eggs
- 1/2 cup minus 1 Tablespoon good quality, fruity olive oil
- Pinch of salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 1/3 cup flour
- 4 tablespoons almond flour
Preheat the oven at 350 F. Spray a 9 inch cake pan — preferably non stick.
Place the walnuts on a baking sheet and roast them (about 5 to 7 minutes). Remove and cool them; chop coarsely and set aside.
Wash the apples and slice them finely (either do halves or wholes, depending on the design you want on your cake — I did a mix of the two).
In a non-stick frying pan, heat 2 tablespoons butter on medium heat, and add the apple slices with the cinnamon and 2 tablespoons sugar. Toss well and cook for about 4 minutes, or until slightly tender.
Arrange the apple slices at the bottom of the mold (this is going to be the pretty top of your cake).
In a large bowl, mix the yogurt with the sugar. Add the vanilla seeds, and mix well. Add the eggs, and then the olive oil.
Finish with the flours, salt, baking powder, baking soda and nuts.
Pour this batter over the apples and bake the cake for about 30 to 35 minutes, or until the blade of a knife inserted in the cake comes out dry. Let the cake cool and then unmold on a rack. Enjoy!