Tonight we went to a dinner with the science department at Carrboro High School. My friend Ray and his wife made the hamburgers and potato salad. Everyone brought a dish to share. Paula made an incredibly delicious dessert. It was found in Cooking Light and called Whole-Grain Apple Cake with Yogurt Cream. What made this cake stand out was the shredded apples that went into the batter. It gave the cake a wonderful texture. I would gladly have Paula make this cake again!
Start by preheating oven to 350°.
To prepare cake, place 2/3 cup of packed brown sugar, 2/3 cup of nonfat buttermilk, 1/3 cup of canola oil, 1 teaspoon of vanilla extract and 2 large eggs in a large bowl. Beat with a mixer at medium speed for 30 seconds or until well combined. Weigh or lightly spoon 7.5 ounces of whole-wheat pastry flour into dry measuring cups and level with a knife. Combine the flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of salt and 1/4 teaspoon of ground ginger in a medium bowl, stirring well with a whisk. Add the flour mixture to the sugar mixture and beat at low speed just until combined. Stir in 2 cups of peeled and shredded apple by hand. Spread the batter into a 9-inch springform pan that has been coated with baking spray.
To prepare streusel topping, combine 3 tablespoon of quick oats, 2 tablespoons of chopped walnuts, 1 tablespoon of brown sugar, 1 1/2 tablespoons of frozen unsalted grated butter and a dash of salt in a small bowl. Toss to combine and then sprinkle the streusel topping evenly over the batter.
Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan 10 minutes on a wire rack; remove sides of pan.
To prepare the cream, place 1/2 cup of plain Greek yogurt, 3 tablespoons of heavy whipping cream, and 1 tablespoon brown sugar in a bowl. Beat with a mixer at medium speed until soft peaks form. Serve with the warm cake.