Italian Apple Yogurt Cake Recipe
Make this easy, delicious, and super moist Italian Apple Yogurt Cake using a few basic ingredients. This elegant Italian cake is not too sweet and is perfect for your fall table!
Servings: 8 people
Ingredients
- ½ cup unsalted butter 113 g, softened at room temperature
- 1 cup granulated white sugar 200 g
- 3 large eggs at room temperature
- 2 cups all-purpose flour 240 g
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ cup greek yogurt 100 g
- 10 ounces red apples 285 g
- 1 large red apple cut into thin slices
Instructions
Prepare The Apples
- Wash the apples and wipe them using a kitchen towel.
- Cut the apples into half and then into quarters. Peel the skin (optional) and remove the center hard part with the seeds. Now chop the apples into small pieces. Set aside.
- Cut 1 apple into thin slices for topping the cake and set aside.
- Note – Do not prepare the apples much before adding them to the cake otherwise they will turn black from oxidation.
Make The Cake
- Preheat the oven to 350℉ (180℃).
- Grease a 9-inch baking pan with butter and line it with parchment paper.
- Add butter and sugar to the bowl of a stand mixer fitted with a paddle attachment.
- Whisk on medium speed until light and fluffy (3-4 minutes). Scrape the sides of the bowl with a silicone spatula a few times while whisking.
- Note – You can also whisk butter and sugar using a handheld electric mixer.
- Add eggs, one at a time, and mix well after each addition.
- Now add flour, baking powder, cinnamon, vanilla extract, yogurt, and chopped apples to the bowl and mix just until combined.
- Note – Do not overmix after adding the flour otherwise the cake may turn dense.
- Transfer the batter into the prepared pan and spread it evenly using a silicon spatula.
- Top the batter with apple slices.
- Keep the pan in the middle rack of the oven and bake for 40-50 minutes or until the top is browned and a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and cool the cake for 10 minutes.
- Transfer the cake to a cooling rack and cool it completely. Cut into slices and serve.
Video
Notes
The base of this cake is prepared using all-purpose flour. You can use whole wheat flour for a change, but the taste and texture will differ slightly.
You can use either red apples or green apples. If you want it to be nice and sweet, go for red apples such as Gala or Honey Crips and green ones such as Granny Smith if you like that subtle tart flavor.
You can also mix green and red apples.
I don’t peel the apples as I like the texture of the skin but feel free to peel them if you wish to.
To make this cake eggless, replace each egg with 2 tablespoons of applesauce, 2 tablespoons of yogurt, or 2 tablespoons of flaxseed egg (2 tablespoons of flaxseed powder dissolved in some water).
If doubling the recipe, bake the cake in 2 pans.
Nutrition
Calories: 364kcal | Carbohydrates: 55g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 93mg | Sodium: 32mg | Potassium: 218mg | Fiber: 2g | Sugar: 29g | Vitamin A: 464IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg
