From the kitchen of One Perfect Bite...The upside to being housebound is the time that's gained to explore new blogs and test recipes that have been waiting in the wings. I know I could iron or straighten closets, but when I have stolen time I prefer read or bake. Most of you know that I have a real weakness for apple cake. Actually, I have a serious problem and have been known to grow weak-kneed when the aroma of baking apples and cinnamon hits my nose. I know I need help. My hope is that a program will be formed before I've plucked the last apple from the last tree in America. This time, though, the Silver Fox had a hand in my undoing. Having just found the, new to me, blog The Kitchn, I called him over to take a peek at Faith Durand's apple cake. He must have liked what he saw because he volunteered to peel and core apples if I'd make the cake. What's a girl to say? I had a volunteer to do the heavy lifting, so I let him have a go at the apples while I assembled the other ingredients. The cake came together quickly, and within the hour the two of us had a piece of still warm cake to enjoy with our afternoon coffee. The cake, which is made with yogurt and olive oil, has a Mediterranean aspect and a unique, slightly tart flavor that sets it apart from other apple cakes I've tried. It is delicious, though much less sweet than you would expect. I found that refreshing and can recommend this cake to anyone who likes their treats warm and barely sweet. The cake wants to stick to the pan, so I'd advise you to use a really healthy coating of non-stick spray when you prepare your pan. This cake is very moist and when allowed to sit for a day or two it becomes more like a bread pudding than a cake. I prefer it fresh and warm from the oven. While this is not my all-time favorite apple cake, it is very nice and I will make it again. I hope you'll give it a try. Here's the recipe.

Dimpled Apple Cake...from the kitchen of One Perfect Bite courtesy of Faith Durand via The Kitchn

Ingredients:

Cake

1-1/2 cups Greek- yogurt, well-stirred

2/3 cup olive oil

1/4 cup lemon juice

1 cup sugar

3 large eggs

1-1/2 teaspoons vanilla

4 small tart apples, such as Granny Smith, about 1-1/2 pounds

2-1/2 cups all-purpose flour

2-1/2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

Pinch freshly ground nutmeg

Cinnamon Streusel

2-1/2 teaspoons cinnamon, divided use

1/2 cup brown sugar

2 tablespoons unsalted butter, softened

Directions:

1) Heat oven to 350 degrees F. Lightly grease a 9x13-inch baking pan with baking spray or olive oil.

2) Whisk together yogurt, olive oil, lemon juice, sugar, eggs, and vanilla in a large bowl. Peel and core apples, and chop into chunks about 1/2-inch across. (My apple chunks were 1-inch across). You should end up with 3-1/2 to 4 cups of apples. Stir chopped apple into the liquid ingredients.

3) Add flour, baking powder, baking soda, salt, nutmeg, and 1/2 teaspoon cinnamon right into the liquids and stir just until no lumps remain.

4) In a small separate bowl, mix remaining 2 teaspoons cinnamon with the brown sugar and butter.

5) Pour half of batter into prepared pan. Cover with half of cinnamon-brown sugar mixture, dropping it on batter in small lumps. Cover with remaining cake batter, then top with last half of cinnamon-brown sugar mixture.

6) Bake for 45 to 55 minutes, covering with foil if top gets too brown. When a tester comes out clean, transfer pan to a cooling rack and let it sit for at least 15 minutes before cutting. Yield: 12 servings.

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