Many many thanks to fantastic art director and mi amiga Vanessa Palacio for photographing this cake for me! These are by far the most expert and mouth-wateringly gorgeous shots that have graced KellyintheKitchen. And not only that, but she also picked the apples herself on a recent apple orchard excursion, so muchas muchas gracias a ti, Vane!! We got together on Sunday at my apartment to bake this yummy apple walnut cake, inspired by a similar recipe from smitten kitchen. It’s a pretty unique cake—we loved that instead of butter, this recipe calls for olive oil and lemon-flavored yogurt, which really changes the texture and makes it super moist and soft. After all our hard cake-prep work, it was quite a struggle waiting for our pastel de manzanas y nogales to finish baking, but once it was done (and had posed for its close-up), each bite was everything we dreamed of and more. Nos gusta comer manzanas.
1 cup sugar
1/4 cup packed brown sugar
1 cup lemon yogurt
1 tbsp vanilla extract
2 1/4 cups all-purpose flour, sifted
1 1/4 tsp baking powder, sifted
1/2 cup plus 2 tbsp olive oil (NOT extra virgin)
3 apples, peeled, cored, and diced
1/2 cup walnuts, toasted and chopped
1 tsp cinnamon
Preheat oven to 350 F.
Beat the sugar, brown sugar, and eggs until totally smooth and incorporated. Stir in the yogurt and vanilla.
Sift the flour and baking soda in a bowl. Alternate adding half the flour mixture and half the oil, stirring between each addition.
Then fold in the apples and walnuts.
Pour into a greased springform pan and shake from side to side, to distribute batter evenly. Sift the cinnamon over the cake.
Use the handle end of your spoon to swirl the cinnamon into the top of the batter.
Bake for 55-60 minutes until the top of the cake is golden brown and springs back when you press it gently. If you find that a toothpick inserted into the cake never comes out clean, don’t worry—the toothpick test doesn’t work with this cake. It’s too moist!
Dust with powdered sugar…