With our recent trip to the orchard, we’ve been making apple everything! Apple on grilled cheese, German apple pancake, apples & peanut butter, and this apple yoghurt cake. Zoe’s my favorite kitchen companion these days. Yes, she makes it messier. Yes, she doubles my time spent in the kitchen. But our conversations and the lessons we learn alongside each other and the laughs. They all make it worth it. These years so fleeting and precious. I’m trying so hard to involve her in tactile, day-to-day activities. Doing things together that stretch her AND me. Being intentional to carve time out of my day to spend with her, make with her, discover with her, explore with her. We collected red leaves from our maple tree yesterday, and today we taped them to the wall to make a leaf picture.

We baked this cake together (well, she had her own miniature bowl and she got to mix miniature amounts of ingredients together in her own bowl). She was so proud of her cake batter when it was all done. And she begged me to put an apron on her (after we were halfway through and she remembered that you’re supposed to bake with an apron on).  It’s these memories that will last, and I wouldn’t trade the messes and the “unproductiveness” and my floury kitchen floor for anything!

Apple Yoghurt Cake with Brown Butter Glaze
slightly adapted from Sally’s Baking Addiction

Ingredients
1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
1 tsp baking soda
3 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground cardamom
1/2 tsp salt
1 1/4 cups melted butter
1/2 cup coconut Noosa yoghurt
3/4 cups dark brown sugar
1/4 cup granulated sugar
3 large eggs
1 tbsp vanilla extract
3 medium apples (I used fuji apples because we had just picked them at the orchard)

Brown Sugar Glaze
1 cup dark brown sugar
1/4 cup salte dbutter
1/2 cup 1/2 and 1/2
1/2 cup sifted confectioners’ sugar

Directions
1. Preheat oven 325 degrees. Spray a 10-12 cup bundt pan with nonstick spray. Set aside.

2. In a large bowl, toss flour, baking soda, cinnamon, cloves, cardamom, and salt together until combined. Set aside. In a medium bowl, whisk together the butter, yoghurt, brown sugar, sugar, eggs, and vanilla together until combined and creamy. Pour wet ingredients into the dry ingredients and slowly whisk until no large lumps remain. Don’t over mix. Using a wooden spoon, carefully fold in the apple chunks.

3. Spoon the thick batter into the prepared bundt pan. Bake for 55-75 minutes or until a toothpick inserted in the cake comes out clean. The baking times may vary depending for your oven and your pan. Keep an eye on the cake after 55 minutes.

4. Allow cake to cool in pan set on a wire rack, then invert onto your serving plate once cool enough to touch. As it cools, prepare the brown butter glaze.

5. To make the glaze, combine the brown sugar, butter, & 1/2 and 1/2 in a medium saucepan over medium heat. Bring to a boil, stirring the mixture often. Allow to boil for 1 minute (without stirring), then turn the heat down to low and allow to simmer for 1 minute. Remove from heat and whisk in the confectioners’ sugar. Allow glaze to cool and slightly thicken for at least 5 minutes. Spoon glaze over cake right before serving.

This post is brought to you in partnership with Noosa Yoghurt. Thanks for supporting sponsored posts – it helps allow me to continue to produce quality content!