Moist cinnamon yogurt pound cake served with cinnamon apples and brown sugar whipped cream.
Keyword: Apples, Cake
1/2Clight brown sugar
1 1/2Call purpose flour
3Tblight brown sugar
2Tblight brown sugar
Preheat oven to 350°F. Line an 8x4-inch loaf pan with parchment paper. Lightly grease exposed pan sides.
In a large bowl or stand mixer, cream together butter and sugars until light and fluffy. Beat in eggs, followed by vanilla. Scrape sides of bowl as needed. Mix in baking powder, salt and cinnamon. With mixer running on low, alternate additions of flour and yogurt until fully combined and batter is streak free.
Transfer mixture to prepared loaf pan. Bake for 50-60 minutes or until golden and a toothpick inserted comes out clean. Cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Toss sliced apples in brown sugar and cinnamon. Transfer to a small baking dish. Bake for 30-40 minutes or until tender.
In a medium bowl, whip heavy cream, brown sugar and vanilla until stiff peaks form. Keep chilled until ready to serve.
Slice cooled loaf and serve with cinnamon apples and a dollop of homemade whipped cream.
Recipe serves roughly 8, yields 1: 8-inch loaf.*Apples and whipped cream can be prepped ahead.An original recipe from Baked by Rachel