Cozy, moist, appl-y, cinnamon-y, maple cake for breakfast or dessert.
A spinoff of our Summer Stonefruit Cake!
1/2 cup plain Greek yogurt 3/4 cup maple sugar or maple syrup 2 eggs 1 teaspoon vanilla 1 1/2 cup all purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8-1/4 teaspoon ground cloves
1–3 apples, thinly sliced
2 teaspoon Maple Apple Pie Spice
1-2 tablespoons Maple Walnut Granola
Handful of fresh raspberries or cranberries
*Note: McIntosh and Golden delicious apples work well, just ensure that they cover the entire top of the cake so batter doesn't bake up through it. Keep the apple peel on and alternate colours
Slice the apples and toss in a bowl with Maple Apple Pie Spice, let it sit until you're ready to top the cake.
Cream the yogurt and sugar/syrup together until smooth, add the eggs and vanilla and mix well.
Add the dry ingredients and mix well until fully combined.
Pour the batter into a lined circular cake pan (or a 9x9 square one) and ensure the batter is evenly distributed.
Place the apples on top of the batter so the entire top is covered. Add raspberries or cranberries to spaces where you can see the batter. Sprinkle Maple Walnut granola on top.
Bake at 350 for 20 minutes before checking the batter. Bake for an additional 15-20 minutes until the cake is moist (check the centre with a knife).
Bonus: Sprinkle maple sugar pépites on the cake after 25 minutes of baking or at the end!
Drizzle with Maple Butter while the cake is still warm.