Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×9-inch baking pan or line with parchment paper.
2. Prepare Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Cream Butter and Sugar
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla extract and yogurt (or sour cream).
4. Combine Batter
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently fold in chopped apples and nuts (if using).
5. Bake
- Pour the batter into the prepared pan.
- Optional: Sprinkle cinnamon-sugar on top.
- Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool & Serve
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Serve warm or at room temperature.
Tips:
- Use firm, slightly tart apples like Granny Smith for the best texture.
- You can drizzle a simple glaze made from powdered sugar and milk over the cooled cake for extra sweetness.
- This cake stores well in an airtight container for 2–3 days.
If you like, I can also give a quick 5-minute microwave apple cake for a single-serving dessert that’s just as moist and flavorful.
Do you want me to share that quick microwave version?
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