Apple Breakfast Cake
Total time
Author: Tammy
Serves: 1 cake
- ½ cup butter melted
- ½ cup canola oil
- 1 cup granulated sugar
- 2 large eggs- room temp
- 2 cup plain yogurt (not low fat)
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 3 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 cups cored and finely chopped baking apples (you'll need 2 large apples)
- ½ cup dried cranberries
- ½ cup raisins
- For Topping
- 2 tbsp brown sugar or turbinado sugar
- Preheat the oven to 350°F. Grease a Bundt pan with butter very well and sprinkle with 1 tbsp sugar.
- In the large beat together the butter, oil, and sugar with a whisk until fluffy, 1-2 minutes.
- Add the eggs and mix well.
- Mix in the yogurt.
- In a separate bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
- Add flour mixture and apples to yogurt mixture and stir until just combined. The batter will be very thick. Do not over-mix.
- Transfer the batter to the bundt pan smoothing the top. Sprinkle the 2 tablespoons of sugar evenly over top.
- Bake for 45-55 minutes, or until a toothpick inserted into the centre comes out clean.
- Remove from the oven, cool for at least 20 minutes in the pan, then turn out onto a rack to finish cooling.
Recipe by Chateau Elma at https://www.chateauelma.com/apple-breakfast-cake
3.5.3251