Do you remember my yoghurt cake with peaches and blueberries I posted in the summer? It was so well received that I've decided to create a winter version of this cake, which suites better to this unpleasant weather outside the window. It is equally delicious and in addition- smells gorgeous.
My cake was finished with a cinnamon crumble but if you want to make it the easiest and fastest it is possible, just skip that and still you will get a beautiful and delicious cake to enjoy.
Makes a 22 cm round tin cake.
- 1 and 1/2 cup wholegrain wheat flour (you can use a regular one)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 60 grams butter, softened
- 3/4 cup sugar
- 1/2 cup Greek yoghurt
- 400-500 grams fruits (mixed apples and peaches)
- 1 tbsp brown sugar
- pinch of salt
- 2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1/4 tsp freshly grated nutmeg
- icing sugar for dusting
- 50 grams butter
- 50 grams sugar
- 100 grams wholegrain wheat flour
- 1/2 tsp cinnamon
Preheat oven to 180 C degrees (no fan).
Remove stones from plums and peel the apples. Cut fruits in eights. Sprinkle with brown sugar and 1 tsp of cinnamon and mix well. Set aside.
Grease the side and the bottom of the 22 cm round tin with butter. Line the bottom with parchment paper.
Sift flour, baking powder, baking soda, salt and spices (cloves, ginger, nutmeg and 1 tsp cinnamon) together into a medium bowl.
In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed.
Add Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
Transfer the cake batter to the cake tin. Top with major part of fruits.
Bake for about 30 minutes.
When cake is in the oven prepare your crumble: in a bowl mix flour, sugar and cinnamon. Cut the butter into cubes and add it to the bowl. Rub the butter into the flour until it resembles breadcrumbs,
Remove your cake from the oven. Arrange the rest of fruits on top of the cake and cover it with your crumbs.
Place the cake in the oven again and bake for additional 30-40 minutes until cake turns golden, and the tester comes out clean in the center.
When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the tin.
Dust with icing sugar and serve.