I hate waste and I often find myself with some yogurt nearing its use by date. This cake is perfect for using it up. It’s sugar-free though I like to sprinkle Demerara sugar over the top but that’s personal choice. Although a strange addition ground coriander is something I add to several of my cakes as it does add a certain sweet, aromatic taste with a touch of citrus.
The apples are cut into quite chunky slices so they keep a bit of a crunch, but if you prefer a softer apple, slice them thinner.
The cranberries can be replaced with raisins and for a nutty finish you can sprinkle the top with flaked almonds before baking.
Apple and cranberry cake
- 225 g self-raising flour
- 1 tsp ground cinnamon
- 1/2 ground coriander
- 1 tbsp lemon juice
- 150 ml greek or natural yogurt
- 2 large eggs
- 100 ml sunflower oil
- 225 g dessert apples peeled, cored and sliced in 1 cm slices
- 100 g dried cranberries
- 2 tbsp Demerara sugar optional
- Preheat oven 180C / gas mark 4.
- Grease and line a deep 20cm round cake tin with baking parchment.
- Sift the flour, cinnamon and coriander into a large mixing bowl.
- Beat the lemon juice, yogurt, eggs and oil together and add to the flour. Beat well to combine.
- Stir in the apples and cranberries and spoon into the prepared cake tin. If using, sprinkle Demerara sugar over the top.
- Bake in the preheated oven for about 1 hour until risen and golden.
- Allow to cool for 5 minutes in the tin and turn out onto a rack to cool.