Ever since 2020, we’ve had a family tradition of going apple-picking for Rosh Hashanah. I love the activity, but we always end up with so many apples that we can’t eat fast enough. My oldest daughter had the idea to turn a few of the apples into a blender cake, one of my favorite easy baking hacks. The apple and yogurt combo makes the cake perfectly moist and would be great with fall spices (cinnamon, ginger, cloves, nutmeg) or a sweet crumble on top. My daughter likes it best plain, so that’s what I’m sharing with you today!
Ingredients
¾ cup full-fat plain Greek yogurt
2 eggs
1 cup sugar
½ cup avocado oil
1 teaspoon vanilla paste or extract
1 big apple, peeled and cut into pieces
2 cups all-purpose flour
1½ teaspoons baking soda
¼ teaspoon salt
2 teaspoons fresh lemon juice
Directions
Line a 9” springform pan with parchment paper and preheat the oven to 350°F.
In a large bowl, whisk together the yogurt, eggs, sugar, avocado oil, and vanilla.
Place the apple pieces in a blender and pour in about a cup of the batter. Pulse until completely smooth, then pour the mixture back into the bowl.
Stir in the flour, baking soda, salt, and lemon juice until no streaks remain.
Pour the batter into the springform pan and bake for an hour, until a toothpick inserted comes out clean. Let cool slightly before slicing.
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