Everyday Apple Cake w/ Yogurt

I make a ton of apple cakes.  I try to find the best recipe and the simplest.  

One that I can whip up after dinner or early morning and have cake on the counter for dessert all day.  

I think I have finally found it.  I mean it this time. 

I made this at night, and in the morning tried a slice with my coffee.   

I was shocked at how moist and delicious this was, almost like a French apple cake, the kind made with yogurt.

Loved loved loved.

You can use pears if you like them (I dislike them), and also you can use lowfat yogurt if you like.

I made mine in a 9" pie dish, and it was not only pretty, but so easy (it uses vegetable oil instead of butter).

Here is how I made this wonderful cake:

Stacey's Apple Yogurt Cake:

2 apples (I used Gala)

3/4 cup sugar

1/4 cup vegetable oil

2 eggs

3/4 cup of Dannon vanilla or plain yogurt, whole fat or lowfat (no Greek yogurt here)

1 tsp vanilla

zest of a lemon

1 cup flour

1/4 cup almond flour

1 1/4 tsp baking powder

1/4 tsp baking soda

pinch of salt

cinnamon, sugar and lemon juice for sprinkling on top before baking

Spray a 9" pie dish with non-stick spray.   

Mix the sugar with the oil, eggs, yogurt, vanilla and zest in a bowl.

Add the dry ingredients to the bowl and combine with the wet until you have a nice batter.

Pour into the prepared pie dish.   

Core and slice the apples (I leave the peels on, trust me).

Decorate the top of the cake however you like, concentric design is nice here.

Sprinkle the top all over with cinnamon, then turbinado or demerara sugar.

Squeeze about a tablespoon of lemon juice all over the top, as if to moisten the cinnamon sugar on the apples.

Bake in a 350F oven for 40-45 minutes (mine was done in 40 min).

Let cool and run a knife around the edges before serving.

This is a wonderful cake for everyday.