Rye and Apple Cake

I made this cake yesterday, feeling the need for a something warm and comforting. It was snowing outside and it was Sunday, probably the most ideal of conditions for baking at home. I don’t often use a recipe when I make a cake, I have a general guide in my head, which I will talk about another day, and I have done it often enough, sometimes with disastrous results- how you learn!- that I now know where the general boundaries of flexibility are.

I love to use baking as a way of incorporating whole grains into our diet, so I have used rye flour here, you could also use spelt, emmer, or whole wheat or just plain all purpose. As with all cakes, a delicate touch is essential to a light, tender crumb, so be sure not to over mix when you add the flour.

I made this using cottage cheese, which was all I had in the fridge- no yoghurt or sour cream or even milk- and it was great! I am writing the recipe below with yoghurt, however, as that is what I would normally use, but feel free to substitute if you need to.

1 c sugar (I use unbleached organic as a general preference)

3 eggs

good pinch salt

1 T vanilla extract

3/4 c thick plain yoghurt

1 stick (115g) butter, melted and cooled

1/2 cup olive oil

1 1/4 c all purpose flour

3/4 c rye flour

2 tsp baking powder

1 tsp cinnamon

2 apples, cheeks cut from the core and sliced into thin half-moons 1/2mm thick

extra butter, melted

1 T brown sugar (optional-replace with white if you don’t have any)

2 T sugar, extra

• Preheat oven to 350*F (180*C). Grease and line a 10 inch springform pan.

• In an electric mixer with the whisk attachment, beat the eggs and sugar and pinch of salt at a high speed until thick and pale, this will take about 10 minutes.

• Meanwhile, in a separate bowl, whisk together the flours, baking powder and cinnamon.

• When the eggs are ready, slow down the speed and add the vanilla, followed by the yoghurt, olive oil and butter. Working swiftly, so as not to deflate the eggs, add the flour in a couple of batches being careful not to over mix. I like to turn off the mixer just before the flour is fully combined and then give it a final mix with a large spoon to fully incorporate the flour. Pour the batter into the greased tin.

• Lay the apple slices over top, overlapping them slightly as you do. I like to fan them around the edges before moving in towards the center, but you could also just scatter them over if you don’t have the patience- just be sure they are laying flat or they will burn.

• Brush melted butter over the apples and sprinkle with sugar.

• Bake 45-55 minutes or

  until a skewer inserted into the center comes out clean.