December has nearly upon us, we venture ourselves into all things sugary and spice. Holidays should always start with baked aromas of cinnamon to get your children excited with the smell of sweet things to come. What better way than spending your shortened afternoons with your little ones rolling out gingerbread cookies. Getting the family involved in the spirit of Christmas defines this time of year, especially when you see their cheeky little smiles.

Recipes in December always seem to fall into a predictable rut especially when you need to feed a few people over a sip of mulled wine or a chai latte. Something easy and simple is when ideas spring to mind. I am not one to spend time measuring things out to the exact gram honestly, that’s the way I cook. I need and experiment with recipes that give maximum pleasure with the least effort and with ingredients ready to hand. This recipe will have you oohing with pleasure. It’s a moist crumbly cake with a creamy texture of succulent cinnamon sugar and juicy bites of the apple.

So why not turn up the spice and bake all things oozing in deliciousness and get your cinnamon act on.

Serves a family!
Shopping List for the Cake Mixture:

1 ½ cups (425ml) sweetened Greek yoghurt, whisked well
⅔ cup (100ml) olive oil
1 lemon, juiced (about ¼ cup)
1 lemon rind
1 cup (125g) brown sugar
3 large eggs
1 ½ teaspoons vanilla
4 medium-sized Granny Smith apples, peeled and chopped into small pieces
2 ½ cups (375g) wholemeal flour
2 ½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
Pinch freshly ground nutmeg

Shopping List for the Cinnamon Sugar:

2 ½ teaspoons cinnamon, divided
½ cup (75g) brown sugar
2 tablespoons unsalted butter, softened


Heat the oven to 200°C/ Gas mark 6/ 400°F. Lightly grease a medium-sized round baking tray.

In a large mixing bowl, with a hand whisk, whisk together the yoghurt, olive oil, lemon juice, lemon rind, sugar, eggs, and vanilla and baking soda. Ensure all the ingredients a well combined.
Stir in the chopped apples with a spatula.

Next, add in the flour, salt, nutmeg, and ½ teaspoon of cinnamon. Mix thoroughly with the spatula to ensure no lumps remain in the batter and set aside.

While the batter is set aside, prepare the cinnamon sugar. In a small bowl, mix the softened butter, brown sugar and the remaining 2 teaspoons of cinnamon until it is mixed thoroughly.

Finally, pour half the batter into the cake tray and sprinkle half of the cinnamon sugar on top. Then pour in the remaining batter the batter is spread over the cinnamon sugar ensuring not to smooth the batter too much. Sprinkle the remaining cinnamon sugar on top and place into the oven.

Bake the cake for 50 minutes to one hour. Carefully transfer the cake onto a cooling rack and let it rest for about 15 minutes before serving.

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