Individual Apple Yogurt Cakes 
Tennessee Recipes (Sept. - Oct. 2007)
You will need:
- 1 cup unsalted Purity butter, room temperature
- 2 cups sugar
- 4 eggs
- 2 teaspoons pure vanilla extract
- Finely grated zest of 1 orange
- 1 teaspoon ground cinnamon
- 1 tablespoon minced candied ginger
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup plain yogurt
- 2 Yellow Delicious apples, peeled, cored and diced
- 2-1/2 cups White Lily all-purpose flour
- 1 teaspoon salt
- 1/2 cup powdered sugar
Preheat oven to 350 degrees. Grease 12 large muffin cups and set aside. Cream butter and sugar until light and fluffy. With mixer on low speed, add eggs, one at a time, mixing well after each addition. Add extract, zest, cinnamon and ginger, mixing well. Add soda, baking powder and yogurt, mixing well. Add apples, then flour and salt. Mix until batter is smooth. Pour into prepared muffin cups. Bake for 40 minutes or until a tester inserted in the center comes out with crumbs. Let cool 5 minutes on a wire rack, then remove from pan and let cool completely. Dust with powdered sugar before serving. Yield: 12 servings.
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