Monday, April 24, 2017

APPLE BLUEBERRY YOGURT CAKE

Ingredients:

2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup plain Greek (strained) yogurt
1 large egg
6 tablespoons olive oil
grated peel from one lemon
2 apples peeled. cored and diced
1 cup blueberries
For the topping: 1/4 sugar and two teaspoons cinnamon, mixed well 
  
Directions: 
Prepare a nine or ten-inch (23-24 cm) pan by oiling and lining the bottom with parchment paper. Preheat the oven to 350-degrees F (180C).
Into a large bowl, mix the flour, baking powder, baking soda, salt and cinnamon.
Into a smaller bowl, mix the yoghurt, egg, oil, lemon peel and vanilla. Mix until creamy and add to the flour. Fold until combined. 
Fold in the fruit and spoon the batter into the prepared pan. 
Sprinkle the topping over the batter, and bake in a 350-degree (180C) oven until the top is golden. This should take about 45 minutes to one hour. 
Cool and serve.