INGREDIENTS
3/4 cup (180 ml) butter, softened
1 1/2 cups (375 ml) packed brown sugar
3 eggs
1 c. tsp (5 mL) vanilla
3 t (750 mL) flour
2 1/4 c. tsp (11 ml) baking powder
1 c. tsp (5 mL) salt
3/4 c. makers (4 ml) of sodium bicarbonate
3/4 c. tsp (4 mL) ground cinnamon
1 1/2 cups (375 ml) unsweetened apple
1/3 cup (80 mL) natural Greek yogurt
2 diced apples
PREPARATION
1 In a large bowl, using an electric mixer, beat butter and sugar until the mixture is inflated. Add eggs one at a time, beating well after each addition. Add vanilla beating.
2. In another bowl, combine flour, baking powder, salt, sodium bicarbonate and cinnamon. Using a wooden spoon, add the dry ingredients to the butter mixture in three batches, alternating with applesauce and yogurt. Add apples and stir. Pour batter into a mold metal 13 x 9-inch (33 cm x 23 cm) lined with parchment paper and spread evenly.
3. Bake in center of preheated oven at 350 ° F (180 ° C) for about 35 minutes or until a toothpick inserted in center of cake comes out clean. Place pan on a wire rack and let cool for 10 minutes. Turn the cake on rack and cool completely. (You can prepare the cake in advance and cover with plastic wrap. It will keep up to 2 days at room temperature or up to 1 month in the freezer, wrapped in aluminum foil.)
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