Apple and yogurt Coca Maria

Also known as Marie’s cake with apple and yogurt. This is my mum’s version of a typical baked good from the east of Spain.

Apple and yogurt Coca Maria

Apple and yogurt Coca Maria

  • 125 g natural yogurt
  • 230 g sugar
  • 60 ml sunflower oil
  • 150 g flour
  • 12 g baking powder
  • 3 eggs
  • 0.5 tsp cinnamon
  • zest of a lemon
  • 2 small apples in slices

Preheat the oven to 180 °C fan and line a 20 cm round tin.

Beat the egg whites until stiff and keep beating whilst slowly adding the sugar.

Combine together egg yolks, lemon zest and yogurt, then beat in the oil. Finally beat in the sifted flour, baking powder and cinnamon until just combined.

Now carefully fold in the egg whites and pour the mixture into the tin. Cover the batter with apple slices and bake for 30 to 40 minutes (until a skewer comes out clean).

Dust with powder sugar before serving.

Apple and yogurt Coca Maria

 

And it goes great with a big cup of thick dark hot chocolate (Valor of course…).

Hot chocolate

Cinnamon Apple Crumb Cake

If you want to make an apple pie from scratch, you must first create the universe. – Carl Sagan

Apple Crumb Coffee Cake

Cinnamon Apple Crumb Cake

For the cinnamon streusel crumb
  • 250 g flour
  • 70 g brown sugar
  • 80 g granulated sugar
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 110 g melted butter
  • 0.5 tsp vanilla extract
A streusel is a topping for cakes and muffins made with flour, butter, and sugar that gives a crumbly delicious finish to these baked goods.
For this one you will need to first mix together the flour, sugars, salt and spices, and then add the melted butter and vanilla and stir until the mixture is evenly moist. 
Be careful to use loose brown sugar, if it’s gone hard you can soften it by placing it in a bowl covered with a dampened paper towel and microwaving for 20´´.
For the cake
  • 55 g butter
  • 130 g granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 125 ml sour cream
  • 150 g flour
  • 0.25 tsp baking soda
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 2 apples, peeled and chopped into small pieces
Preheat the oven to 180 °C fan. Grease a 20 cm round springform (sides can be removed from the base) and line the bottom with baking paper.
Cream together the butter and sugar until light and fluffy. Then beat in (in this order and until well combined before the following addition) the egg, vanilla and sour cream.

Finally add the premixed and sifted flour, baking soda, baking powder and salt and fold in with a spatula until just combined.

To assemble the cake, spread half the batter at the bottom of the tin as a thin layer, then cover it evenly with apple. Sprinkle half of the streusel over the apple, carefully cover with the second halve of the batter and finish by spreading the rest of the streusel on top.

Bake for 35-40 minutes in the preheated oven. The cake is done when a toothpick inserted in the cake centre comes out clean.

Allow to cool for 10 minutes before running a palette knife around the cake edges. Remove the side piece of the tin and let cool completely.

For the cider glaze

  • 60 g powder sugar
  • 2 tbsp cider
 For the glaze, whisk the powder sugar together with the cider and drizzle over the cold cake. You can do it with a spoon or by placing the glaze in a plastic bag and cutting a small hole in one of the bag corners. 
Apple Crumb Coffee Cake