
Prep
20 minBake
1 hour 15 minsServes
8 to 10Difficulty
Easy
About
Our Apple and Yoghurt Cake is perfectly moist and mildly sweet; it goes great with a cuppa in the morning or as a sumptuous breakfast treat!

Preheat the oven to 180°C/360°F/Gas Mark 4 and grease and line a loose bottomed cake tin.
Put the butter and Tate & Lyle Caster Sugar in a mixing bowl and cream together with a wooden spoon. Whisk in the eggs and yoghurt, then sift in the flour and baking powder. Fold, then add the ground hazelnuts.
Now add the apples and spread the mixture evenly into the prepared tin. Sift over the icing sugar and bake in the oven for an hour.
To make the topping, melt the butter, Tate & Lyle Light Soft Brown Sugar and cream in a small pan. Stir in the hazelnuts and the apple slices.
After an hour, remove the cake from the oven, cover with the topping, then put back in the oven to bake for a further 10 to 15 minutes.
Allow to cool a little in the tin, then lift out of the tin, sprinkle with cinnamon and serve warm or cold.
Ingredients – 7 items
1

Unsalted butter, softened

Tate & Lyle Golden Caster Sugar

Egg

Natural yoghurt

Self raising flour

Apple, quartered & cored
Cut into thin slices

Tate & Lyle Icing Sugar
For the topping

Unsalted butter, softened

Tate & Lyle Light Soft Brown Sugar

Double cream

Hazelnuts
Crushed

Apple, quartered & cored

Cinnamon powder
To sprinkle
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