Recipe for Fall

Apple, Walnut, Yogurt and Olive Oil Cake

Note: these measurements are using a 125 ml container of yogurt, which I have found that is the standard size both in Spain and the US. I will refer to the 125 ml container as measure. I really need to give you an exact metric/US measure but in the meantime, I wanted to share this.

1 measure (125ml) plain yogurt

1 measure demerara sugar

1 measure sugar

4 eggs (3 if they are extra-large)

1 measure light olive oil

1 vanilla bean, split and seeded

1 tsp ground cinnamon

3 measures gluten free flour mix or all purpose flour

1/2 tsp xanthan gum if using the gluten free mix

1 Tbs baking powder

pinch salt

handful of chopped walnuts

2 pink apples

2 tsp butter

2-3 Tbs sugar

Butter and flour the inside of a bundt pan.

Slice one of the apples thinly. Heat the butter and 1 Tbs sugar in a pan. Add the slices of apple and cook for a minute on each side. The sugar doesn't have to caramelize. Let the slices cool slightly and then line the bottom of the bundt pan with them, overlapping slightly.

Dice the other apples and cook them in the remaining butter and sugar. Let them cool.

In a bowl, whisk together the gluten free flour mix, xanthan gum, baking powder and salt. In a separate bowl, whisk together the yogurt, sugars, eggs, olive oil, vanilla seeds and cinnamon. Add the liquids to the dry ingredients and mix. Fold in the chopped walnuts and sauteed apples.

Pour batter into pan and bake in a 350F (180C) oven for about 30 minutes or until done (depending on the size of the pan)

from Canelle et Vanille