It's syruping season

My recent posts have been from the kitchen — or from the stomach — far more than from the drawing table. I am itching to be back at it but am tied up with some writing assignments and other projects I just can't seem to get past… but I know I will and have many ideas swarming around waiting to get out.

That said, here is one more for the belly. My lovely friend BE, who is my greatest recipe source ever, sent over this one from Chocolate and Zucchini right when I started spotting the maple taps around the neighborhood and fresh syrup at the farmers' market. I've been thinking about it since and decided to make it for Sam's birthday on Monday.

Apple and Maple Yogurt Cake

1 cup plain yogurt
1 cup minus 2 tablespoons finely ground maple sugar*, divided
2 eggs
1/3 cup vegetable oil
2 cups minus 2 tablespoons flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
a good pinch salt
one large apple of a variety that holds its shape when cooked (I used Golden Delicious)

1. Preheat the oven to 180° C (360° F) and line a 25-cm (10-inch) cake pan with parchment paper.

2. Set aside 1 rounded tablespoon of the maple sugar for topping.

3. In a medium mixing bowl, whisk together the yogurt, the remaining maple sugar, eggs, and oil. In another mixing bowl, combine the flour, baking powder, baking soda, and salt. Peel the apple, then core, quarter, and slice it thinly. Add the flour mixture to the yogurt mixture and whisk it in quickly, until just combined. Don't worry about lumps and do not overmix.

4. Pour the batter into the prepared pan, arrange the apple slices on top, starting from the outside, and sprinkle with the reserved maple sugar.

5. Put into the oven to bake for 40 minutes, until the top is golden and a cake tester inserted in the center comes out clean. If you feel the apple slices might be browning too quickly, cover with a piece of parchment paper.

6. Let cool on a rack and serve, warm or at room temperature.

* If maple sugar is unavailable, substitute 3/4 cup maple syrup and use just 3/4 cup yogurt to make up for the extra moisture.

Easy as cake! I used syrup with the lesser amount of yogurt as noted. And I only had 9" cake pans, so used my 10" cast iron skillet. It all comes together really quickly and is so tasty and moist.


We had just watched Ratatouille and the