Oil-free yogurt apple cake
Overview
This apple cake looks similar to the Russian apple I made before, but the addition of yogurt not only adds the flavor of yogurt, but also makes the cake more moist. In fact, this is actually yogurt muffins with apple diced. The moisture exuded from the apples after being heated makes the batter softer and softer. Once it comes out of the oven, it quickly loses the support of heat and becomes flat. The weight of apples is significantly reduced compared to Russian cakes, and you can feel more of the taste of the batter while chewing the apples. . . I still cut down on the sugar as usual, because yogurt is sweet and apples are also sweet. These sugars are burned to a burnt color and look extremely sweet. . . .
Tags
Ingredients
Steps
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Ingredients: 100 ml of plain yogurt, half an apple, 20 grams of sugar, 50 grams of flour, 1 egg, 1/2 tsp of baking powder
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Wash the apples, peel and core them, and cut them into small pieces. Spare.
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Crack the eggs into a bowl, add sugar, and beat evenly.
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Add yogurt.
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Beat well.
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Mix baking powder and flour and sift into egg mixture.
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Mix into a uniform batter.
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Pour half of the batter into the mold lined with baking paper,
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Spread a layer of apples,
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Pour over remaining batter.
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Scatter remaining apples over surface.
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Put in the oven, middle layer, heat up and down at 180 degrees, and bake for about 30-40 minutes.
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The surface is burnt and cooked.
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Unmold, let cool or serve hot
