We’ve repeatedly been asked to post this recipe – it’s one of the favorites among the women who come to Green Mountain. With fall being apple season, now is a particularly appropriate time to feature it. Try any variety of crisp, juicy baking apples — each area has its own favorites. To make the cake for this picture, we used a combination of Granny Smith and Honeycrisp apples.
(Makes 18 servings)
1/2 cup unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup plain yogurt
2 large baking apples, peeled, cored and diced small (about 2 cups diced apples)
1/2 cup brown sugar
1/2 cups chopped pecans
1 teaspoon cinnamon
1 tablespoon unsalted butter, melted
Heat oven to 350 degrees. Grease and flour an 8 x 8 inch cake pan. In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, on at a time, blending well. Stir in vanilla. In another bowl, mix together flour, baking powder, baking soda and salt. Add flour mixture to creamed mixture in batches alternating with the yogurt; mix until well blended. Stir in apples and pour into cake pan.
In small bowl, stir together brown sugar, pecans, cinnamon and butter. Sprinkle evenly over the cake. Bake until top is golden brown, and a toothpick inserted in the center comes out clean about 50- 55 minutes. Cool in the pan for 15-20 minutes, turn the cake onto a wire rack and then invert onto serving platter. Enjoy!