Sunday, January 31, 2010
There’ve been a few neglected apples sitting on the kitchen table for days. I found a bag of small Fuji apples on sale a couple of weeks ago and thought they would make great snacks to take to work to accompany breakfast yogurt and such. I love these smaller apples. They are perfect in size, but it’s unfortunately hard to find them at the regular supermarket these days.
I should have suspected after seeing the sale sign. They were not the delicious Fuji I expected. It was crunchy (which I like), but sour, gritty and bruised in spots. I’ve been trying to eat them everyday; in fact I finished at least half by eating them fresh. But even being a dietitian, I admit that one can only eat so many not-so-tasty apples before growing tired. So I had to come up with something besides turning them into sugary apple pie or fried apples.
I found some coffee cake recipes that use yogurt to substitute the fat. I compared a few recipes and tweaked a bit to fit my style. Now it’s been added to my favorite recipes. It’s super easy to make, so moist, amazingly fluffy and yummy. One thing I may try changing next time is to add a little bit of rum to deepen the flavors. It would be a waste to keep this recipe to all myself. Please try and let me know what you think!
P.S. I’m going to NY next month. This time, I’m interested in visiting odd, rare, only-in-NYC kind of places. If you have any suggestions, please let me know. Thanks. :)
Ingredients (makes 12” Bundt pan or 12 cupcakes):
2 c. unbleached AP flour
1 tsp baking soda
1 tsp baking powder
6 Tbsp light butter, cut into small cubes
3/4 c. sugar
1 large egg
1 large egg white
1 c. plain non-fat yogurt
2 1/2 small apples, peeled, cored, diced
3 Tbsp brown sugar
1/3 c. chopped walnuts
1 tsp cinnamon, ground
Grease 12” Bundt pan or line muffin pan with cupcake liners. Preheat the oven to 375 F.
Prepare topping first. Mix brown sugar, walnuts and ground cinnamon in a small cup and set a side. Sift flour, baking soda and baking powder together, mix well and set aside. In a separate large bowl, beat butter and sugar together until smooth. Add egg and egg white and continue to beat. Add yogurt and mix well.
Pour flour mixture into the wet mixture and fold. Stir in diced apples gently and avoid over mixing.
Pour mixture into prepared pan (whether bundt pan or muffin pan). Sprinkle topping on the top. Bake at 375 F for 40 minutes or until tooth pick inserted in the center comes out clean.
Let it cool at room temperature. It tastes better when it's slightly warm. Enjoy!