The wholesome goodness from whole wheat flour is complimented by the spice and apples in this cake. The dense, moist cake crumb makes this a perfect breakfast cake or one that can be served for dessert with a scoop of vanilla ice cream. Store this cake under a cake dome, or wrapped tightly in plastic wrap. It will keep for several days out on the counter.
- Prep Time :
40 min - Cook Time :
75 min - Ready Time :
1 hour, 55 min
Servings
Ingredients
- 3 Apples Peeled and cut into half inch pieces
- 1-3/4 cup Stone-Buhr Whole Wheat Flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon clove
- 10 tablespoons butter room temperature
- 3 eggs
- 1-1/2 cup yogurt plain, non-fat
- 1 teaspoon baking soda
- 1-1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground all spice
- 1 cup sugar
- 1 teaspoon vanilla
- Demera or sanding sugar for garnish
Directions
Preheat oven to 350 degrees. Butter inside of bundt pan, and set aside. Mix apples and brown sugar in small bowl and set aside.
In a large bowl, sift together whole wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, clove and all spice . Set aside.
In bowl of an electric mixer, cream butter and sugar on high speed until white and fluffy, about 5 to 7 minutes, scraping down side of bowl halfway through. Add eggs, one at a time, and mix after each addition until well combined. Add dry ingredients, apples and yogurt to egg mixture and mix on low speed until just combined, about 2 minutes.
Pour batter into greased bundt pan and sprinkle demera sugar along the top. Bake for 45 minutes. Rotate pan and bake another 20 to 30 minutes, until knife inserted into the cakes center comes out clean. Remove and place on a cooling rack until cool enough to handle, 20 to 30 minutes. Invert bundt pan on cooling rack and cool until ready to eat.