Caramel Apple Cake

  • 3 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. baking soda
  • 1 c. butter, softened
  • 1 c. white sugar
  • 1 c. brown sugar
  • 3 eggs
  • 2 tsp. vanilla extract
  • 1 c. plain yogurt
  • 3 medium-sized apples, peeled and chopped

Preheat the oven to 350° F. Grease and flour (or spray) a 10-inch Bundt cake pan; set aside.

In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and baking soda.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars on medium speed until fluffy, about 3 minutes.

Add the eggs and vanilla and mix until fully combined. In alternate batches, add the dry ingredients and yogurt, mixing until just combined. Fold in the apples with a rubber spatula, scraping the sides and bottom of the mixing bowl. Transfer the batter into the prepared bundt pan.

Bake the cake for 50-60 minutes, or until a skewer inserted into the center of the cake comes out clean. Remove the cake from the oven and place the pan on a cooling rack. Let the cake cool completely before removing it from the pan. If desired, glaze it with PB Caramel Dip drizzled evenly over the top.

  • Yields: 12 servings
  • Preparation Time: 90 minutes
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