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Wine Sautéed Apples over Cake

  • Yield: 9-inch cake or two 6-inch cakes 1x


A simple snacking cake topped with classy wine sautéed apples in thyme and butter, and finished with a loose yogurt cream.




  • 1 1/2 c. unbleached all-purpose flour
  • 2 tsp. aluminum-free baking powder
  • 1/2 tsp. kosher salt
  • 1 c. sugar
  • 1/2 c. plain whole milk yogurt (not Greek)
  • 1/2 c. neutral oil (like Grapeseed Oil)
  • 1/4 c. whole milk 
  • 2 large eggs
  • 1 tsp. pure vanilla extract



  • 1 c. heavy cream
  • 1/4 c. powdered sugar
  • 1 tsp. pure vanilla extract
  • 1/2 c. plain whole-milk yogurt


  1. Make the cake. Preheat oven to 340° degrees. Lightly spray the interior sides of an 8-inch round pan with neutral oil. Use a paper towel to wipe smooth. Add a spoonful of flour and shake around the edges to lightly coat. Discard extra flour. Line the bottom of the pan with parchment paper cut to size. Set aside.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside. In another bowl, whisk together sugar, yogurt, oil, milk, eggs, and vanilla until smooth. Gently fold flour mixture into wet ingredients until just combined. Pour into cake pan and bake for about 40-45 minutes or until center is baked through. Cake will crack while baking. Remove from pan and allow to cool at least 30 minutes before serving. Cake can be made a day in advance.
  3. Make the apples. Peel, core, and slice apples 1/4″ thick. Place in a bowl. Pour sugar over and stir. Let sit for about 15 minutes. To a cast iron skillet, melt butter over medium-high heat. Once hot and bubbly add apples, being sure to scrape the leftover sugar remnants into the skillet. Add a couple sprigs of thyme and cook for about 8 minutes. Once apples are golden and just limp, pour in wine and cook for a minute more to burn off the alcohol. Sautéed apples with a light sauce will remain. Turn off heat.
  4. Make cream. Using a handheld or stand mixer, beat cream, powdered sugar, and extract together until stiff peaks. Beat or stir in yogurt until just combined. Cream will be loose.
  5. Assemble. Cut cake into wedges. Top with apples and sauce remnants from the skillet. Pour loose cream over and serve. Keep leftover cake in an airtight container.


The original recipe doesn’t call for the addition of milk. But I found the cake too dry without it. Feel free to sub in a different liquid, like apple cider in the case of this recipe. We’ve also subbed in pureed berries with great results.

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