Olive Oil Yogurt Cake with Caramelized Apples

This is a variation on a yogurt cake that my family in France makes. The combination of yogurt and olive oil creates a batter that is almost impossible to dry out and the caramelized apples take it to the next level.

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Olive Oil Yogurt Apple Cake

1 ½ cups flour

1/4 cup cornmeal

1 tsp. baking powder

1/2 tsp. baking soda

½ tsp salt

½ cup sugar

3 tsp. lemon zest

2 eggs

1 tsp. vanilla

1/3 cup olive oil

1/2 cup creamy yogurt

2 apples, peeled and sliced

2 Tbs. butter

2 Tbs. brown sugar

1/4 tsp. sea salt

2 Tbs. cognac or brandy

To make the caramelized apples, melt the butter in a small saucepan. Add the apples, sugar and salt and stir well. The butter and sugar will melt together to form a gooey mixture. Keep the heat on medium high and let the sugar and butter cook down, stirring every minute or so, for 8 minutes. Once the apples have started to tenderized, turn the heat down to medium and add the cognac or brandy. This will add flavor to the apples and speed up the cooking process. Cook for another 5 minutes. Set aside and let cool.

Preheat oven to 350. Mix the flour, cornmeal, baking powder, baking soda, sugar, salt and lemon zest in a large bowl. Make a “well” in the middle of the dry ingredients. Beat the eggs in the well and add the olive oil, yogurt and vanilla. Stir all together. Stir in apples. Pour into a square baking dish greased with butter or cooking spray. Bake for 25-30 minutes, until a toothpick or knife inserted in the middle comes out clean.

Enjoy as dessert or breakfast or anytime!

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