Vanilla-apple-yogurt cake: recette 2

Vanilla cake can be a beautiful thing. A test of a good baker is to make a delicious vanilla cake that is light, fluffy, but still moist. I see it as a blank canvas that I can add other things too. For this dessert, I’m using apples and yogurt to make it something special.

I’m using yogurt and apples in the batter because it’ll make the cake very light and still moist. It’s my rendition of a traditional Italian recipe, but adding in semolina for a rounded crumb and brown butter to really highlight the flavor of the apples.

For the cake:
3 eggs
1 cup brown sugar
1/3 cup brown butter
1/2 cup yogurt
1 3/4 cups all purpose flour + 1 teaspoon baking powder
1/3 cup semolina flour
1 cup grated apple
salt
1 teaspoon vanilla extract

Whip eggs with sugar until stiff and pale. Combine other ingredients and fold together. Bake at 375 degrees F. in a lined pan for 30 minutes. Allow the cake to cool fully before removing from the pan.

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