Ingredients
Dry Ingredients
- 2 cups (260 g) all-purpose flour
- 2 teaspoons (8 g) baking powder
- 1 teaspoon cinnamon spice
Wet Ingredients
- 8 ounce (226.80 g) unsalted butter (room temperature)
- 1 ½ cup (300 g) granulated sugar
- 4 large eggs (separated)
- ½ cup yogurt
- 2 teaspoons (4.20 g) vanilla bean paste
Fruit
- 1–2 medium apples (diced)
Topping
- 2 teaspoons ground cinnamon
- 3 tablespoons unsalted butter (melted)
- ½ cup pecans or walnuts (chopped)
- ½ cup caster sugar
Instructions
- Prepare the Oven and Pan: Place the oven rack in the middle position and preheat the oven to 350°F (160°C). Generously grease a 10-inch circular baking pan with cooking spray, then line it with parchment paper and set aside.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour and baking powder. Mix well and set aside.
- Cream Butter and Sugar: In a large bowl, use a hand mixer to cream the unsalted butter and granulated sugar together until the mixture is fluffy and pale yellow, about 5 to 6 minutes.
- Add Egg Yolks: Separate the eggs, placing whites and yolks in separate bowls. Gradually add the egg yolks one at a time to the creamed butter and sugar mixture, mixing for about 2 minutes to combine.
- Incorporate Yogurt and Flavorings: Mix in the yogurt until fully blended. Then, fold in the sifted flour and baking powder mixture gradually until just combined. Add the vanilla bean paste and cinnamon spice, mixing gently.
- Whip Egg Whites and Fold In: Using a fork or egg whisk, beat the egg whites until soft peaks form. Gently fold the beaten egg whites into the batter until fully incorporated. Next, fold in the diced apples and stir until all ingredients are evenly combined. Scrape down the bowl sides to ensure uniform mixing.
- Transfer Batter to Pan: Pour the batter into the prepared baking pan and spread it evenly. Use a spatula to level the surface, then gently tap the pan on the countertop to remove any large air bubbles.
- Make the Topping: In a medium bowl, combine ground cinnamon, melted butter, chopped pecans or walnuts, and caster sugar. Stir vigorously until the mixture is well blended and has a lumpy texture. Spread this topping evenly over the batter in the pan.
- Bake: Bake in the preheated oven for 50 to 55 minutes, or until a skewer inserted into the center comes out clean. Once baked, transfer the cake to a wire rack.
- Cool and Serve: Let the cake rest in the pan for about 20 minutes before removing the ring to avoid breakage. Allow it to cool further on the wire rack. Optionally, dust with powdered sugar before serving for an elegant finish.
Notes
- To test doneness, insert a toothpick or skewer in the center — it should come out clean or with a few moist crumbs.
- Using parchment paper helps the cake release easily from the pan after baking.
- Adjust the amount of cinnamon according to your taste preference for more or less spice.
- You can substitute walnuts for pecans or leave nuts out for a nut-free version.
- For best texture, use room temperature eggs and butter when mixing.
- Be gentle folding in egg whites to keep the batter light and airy.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
