Grandmothers Of Sils Apple And Yogurt Cake Recipes

Steps:

• Preheat the oven to 350°F.
• Generously grease an 8-inch round cake pan (no need to grease if pan is nonstick).
• Melt the butter in a medium skillet over medium-high heat. Sauté the apples, tossing occasionally, until golden brown, 5 to 7 minutes. Stir in the Calvados, 1 tablespoon of the sugar, and the cinnamon. Set aside until needed.
• Whisk together the yogurt and the remaining sugar in a large bowl, until very smooth, about 2 minutes. Combine the flour and baking soda, then add the oil and eggs, whisking well after each addition. Stir the apple pieces into the batter.
• Pour the batter into the prepared pan, spreading it evenly. Set on a sturdy baking sheet and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool on a wire rack.
• Note: The cake is best made several hours before serving, or better yet, the night before.

Steps:

• Preheat oven to 350°. Let egg yolks stand at room temperature for 30 minutes. Starting 1/2 in. from 1 end, cut apple halves lengthwise into 1/4-in. slices, leaving them attached at the top so they fan out slightly. Set aside., Cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. In another bowl, sift flour, cornstarch, cream of tartar, baking powder and salt twice. Gradually beat into creamed mixture. Add milk; mix well (batter will be thick)., Spread batter into a greased 9-in. springform pan wrapped in a sheet of heavy-duty foil. Gently press apples, round side up, into batter. Bake until a toothpick inserted in the center comes out with moist crumbs, 45-55 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Remove rim from pan. Dust with confectioners' sugar.

Steps:

• Preheat oven to 300°. Line bottom of a 10-in. springform pan or a 13x9-in. baking pan with parchment; grease parchment. In a bowl, whisk together flour and next 5 ingredients. In a large bowl, beat oil, sugar and eggs until pale and slightly thick, about 2 minutes. Beat in vanilla and lemon juice. Add dry ingredients; stir just until moistened. Fold in apples and walnuts (batter will be thick). , Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 55- 60 minutes. Cool cake in pan on rack. , For glaze, mix confectioners' sugar and lemon juice; drizzle over cake.

Steps:

• 1. Position rack in the center of the oven and preheat the oven to 350°F. Butter and flour and 9-inch springform pan. 2. Sift the flour and baking powder together in a bowl. Place the eggs and granulated sugar in a large mixing bowl and, using an electric mixer, beat until fluffy and pale yellow, about 1 minute. Beat in the yogurt and liqueur until completely smooth. Working in batches, beat in the sifted flour, alternating it with the olive oil. Gently but thoroughly fold in the apples. 3. Scrape the batter into the prepared springform pan, tap it on a counter to level the batter, then smooth the top with an offset spatula. Bake the cake on the center rack until the top is golden, a cake tester or toothpick inserted into the center comes out clean**, and the cake springs back when you touch it, 55 to 65 minutes. Let the cake cool on a rack. 4. Run a thin knife around the side of the cake to loosen it. Remove the side and the bottom of the pan, then place the cake on a cake platter. (The cake can be baked up to 3 days ahead.) Wrap it loosely in plastic until ready to use. Serve the cake sprinkled with confectioners' sugar, accompanied by creme fraiche, if desired. * For serious! I can't tell you how many lemon yogurts I picked up at my totally yuppie gourmet grocery store before finding a single one with real, actual lemon in it and not artificial flavoring. I'm not naming names, but there were brands that I really expected better from. I finally landed on Stoneybrook Farms low-fat with lemon puree on the bottom. Why I went through this trouble when I could have just, uh, squeeze lemon juice into a plain yogurt, I don't know. But just to warn that if you're going through the effort of making a cake from scratch, you might want to make sure your lemon yogurt is the real deal.