January is in full swing, and it’s pretty dull. Everyone is six pounds heavier, bored of being back at work and school already and worst of all, everyone is much much poorer than they were just six weeks ago.
But hey, cheer up! What if I told you you could eat a slice of warming homemade crunchy-topped apple cake while keeping in line with your new “diet”? Thought you might be keen, lighter apple cake coming up!
This light and ridiculously moist cake was born purely out of boredom. Well, not really, I’m currently in my last week of freedom before
torture university begins again and today I had no plans and in this house, no plans usually results in cake. Unfortunately, as everyone’s always twice as health conscious in January, I couldn’t fill this with all the butter, brown sugar and loveliness that I would have liked to. However, I feel I’ve done my best considering the calorific restraints I am shackled by. A few small substitutions and the addition of sweet eating apples helped turn this cake into something much more appetising than the usual cardboard-flavoured “low-fat” variety you may have forced down your throat in Januarys past.
Simply replacing white flour with wholemeal, replacing butter with good-quality margarine and replacing a fraction of the sugar with fresh fruit, I believed I’ve come up with a warming little gem for the most dreary month of the year.
This cake makes 10-12 slices from a round tin or up to 16 in a square tin.
First, preheat your oven and grease/line either a medium springform tin or a medium square cake tin. I chose to use a square tin to get as many slices out of this as possible!
In a large bowl, weigh out your dry ingredients.
In another bowl or a jug, whisk together the eggs and sugar until well combined before whisking in the milk, yoghurt and melted margarine until incorporated.
Pour the wet ingredients into the bowl of dry ingredients and gently mix until there are no little lumps of flour left. You should have quite a thick, airy batter.
Peel and slice your apples, using as many as you like depending on how apple-y you want your little cakes to be!
Make sure to slice them niiiiiiice and thin.
When sliced, stir your apples through your cake mix until incorporated.
Pour your batter into the prepared tin and level the top with a spatula or the back of a spoon.
Sprinkle a few pinches of brown sugar over the mixture and pop the tin into the oven to bake for 35-45 minutes until crisp on top and a skewer inserted into the centre comes out clean.
Remove the cake from the oven once baked and allow it to cool for about 15-20 minutes before removing and cooling completely on a wire rack.
Slice the cake into 16 little squares (or 10-12 slices if you used a round tin) and tuck in!
This moist, sweet and surprisingly light little treat is perfect served warm with a dollop of cream, creme fraiche or a drizzle of custard. Delicious!
Sweet, moist and delicious apple cake you can enjoy without the guilt!
- 250g wholemeal or spelt flour (self raising will make for an even lighter cake!)
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 2 eggs
- 120g soft light brown sugar (plus extra for topping)
- 100ml milk
- 100g fat free yoghurt
- 100g melted butter/margarine
- 2-3 sweet eating apples such as Jazz or Pink Lady
- Preheat your oven to 190 degrees for conventional ovens or 170 degrees for fan ovens.
- Grease and line a medium square baking tin and set aside, I used an 8 x 8 inch tin.
- In a large bowl, weigh out your flour, spices and baking powder and mix together lightly.
- In another bowl or a jug, whisk together the eggs and sugar until well combined before whisking in the milk, yoghurt and melted butter/margarine until incorporated.
- Pour the wet ingredients into the bowl of dry ingredients and gently mix until there are no little lumps of flour left. You should have quite a thick, airy batter.
- Peel and slice your apples and stir the slices through the cake batter.
- Pour the batter into the prepared tin and level the top with a spoon or spatula.
- Sprinkle a few pinches of brown sugar over the top of the batter and put in the oven to bake for 35-45 minutes until crisp on top and a skewer inserted into the centre comes out clean.
- Remove the cake from the oven once baked and allow to cool in the tin for 20 minutes before removing and cooling completely on a wire rack.
- Slice the cake into 16 squares and enjoy!