- 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