Apple Cake with Cardamom Yogurt Topping


It's been a cake kind of a week around here.  If you haven't seen it yet, Robert put together a video of me making a Flourless Chocolate Cake on Sunday afternoon.  We of course saved a couple pieces, but brought it to a party in hopes we wouldn't devour the whole thing ourselves.  Wouldn't you know it, a couple of days later I'm in the mood to make cake again.

If you want dessert that's a lot of apple, without a lot of cake then this is for you.  

I was a little nervous as I was pouring it into the pan, asking Robert if he thought I had made a colossal mistake, or if he thought it was strange that the apples had taken over the batter.  As it turns out there was no need for me to worry, it turned out perfect.  I topped individual pieces with a simple mixture of non-fat greek yogurt and a little bit of cardamom.  If you'd like your cake to be a bit more decadent, subbing in some whipped cream for the yogurt is highly recommended. 

Apple Cake 
3/4 cup whole wheat flour
4 large apples (I used Fuji, but any variety works)
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
3 tablespoons rum

2 eggs
4 tablespoons unsalted butter, melted and cooled
1/2 cup unsweetened apple sauce

1 teaspoon vanilla

Preheat oven to 350°.  Prepare an 8-inch springform pan with cooking spray, and set aside.  To prep, peel the apples and remove cores, cutting into small chunks.  In a small bowl combine melted butter with apple sauce and set aside.   Mix the flour, baking powder and salt in a bowl and set aside.  Beat the eggs until frothy and stir in the sugar.  Add the rum and vanilla and whisk until combined.  Begin pouring in half the flour mixture and half of the butter mixt into the eggs, stirring until the mixture is well incorporated.  Repeat with remaining flour and butter.  Once your batter is thick, pour in the apple pieces- use a spatula to coat all of the apples in the batter.  Pour the batter into the springform pan, evening out all of the apples and making sure the batter is even.  Bake for about 55 minutes, or until the edges of your cake have browned and the center is firm.  Serve warm, topped with cardamom greek yogurt or whipped cream.   

Cardamom Yogurt Topping
1 cup non-fat Greek yogurt for topping
about 1/2 tsp cardamom, mixed in

Whip together Greek yogurt and cardamom. Refrigerate until ready to serve with apple cake.