Apple and hazelnut yogurt cake, the quintessential apple cake, the one that disappears as soon as you make it, everyone wants it, and I prepare it very often, even my husband, who has a very refined taste for desserts, loves it. The apple cake with yogurt and hazelnuts is very soft, but also moist with lots of apples that can be enjoyed in every single slice. Grandma’s apple cake with yogurt and hazelnuts is, in my opinion, one of the best and easiest to make at home, and I’ve tried several. I love the soft hot milk apple cake, the invisible apple cake is delicious, but this one is unbeatable. Preparing this cake is very simple, foolproof, it’s the kind of cake to make whenever you want a good dessert, easy to prepare in a few minutes, and especially an apple cake that tastes good. Inspired by this cake, I also prepared the cherry and hazelnut cake and strawberry and almond cake , this one can also be made with almonds instead of hazelnuts.
You can find this recipe in the apple dessert collection.
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Preparation time: 5 Minutes
- Portions: 8-10 People (10-inch pan)
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for apple and hazelnut yogurt cake
- 1.5 cups All-purpose flour
- 1 cup Sugar
- 3.5 tbsp Butter (or margarine or 2.5 tbsp sunflower oil)
- 1/2 cup Hazelnuts
- 3 Medium eggs
- 3 Golden apples (golden)
- 1 container Natural yogurt (125 g)
- 1 packet Baking powder
- 1 1/2 Lemon juice
- to taste Ground cinnamon
- 1 1/2 tablespoon Sugar
- to taste Butter for the pan (for the pan)
- to taste Flour for the pan (for the pan)
Tools to prepare apple yogurt cake with hazelnuts
- 1 Bowl
- 1 Pan 10-inch
- 1 Electric whisk
- 1 Food processor
- 1 Small bowl
- 1 Potato peeler
- 1 Knife
- 1 Spoon
Preparation of apple yogurt cake with hazelnuts
Finely chop the toasted hazelnuts in the food processor with 50 g of sugar.
Let’s move on to preparing the batter.
In a large bowl, beat the 3 whole eggs with the remaining sugar until fluffy and frothy. Then add the hazelnuts with sugar and mix for a few moments. Also add the melted butter, but not hot, and mix, then add the yogurt and mix again. Gradually add the sifted flour and work with the whisks at low speed until fully incorporated.
Before adding the baking powder to the batter, prepare the apples at the last moment, using a little lemon juice to prevent them from browning. Peel and slice them, sprinkle with the juice of half a lemon and plenty of cinnamon.
Preheat the oven to 350°F, static or fan-assisted, with fan the temperature is usually 15°F lower, about 330°F. Grease and flour the pan, I use a 10-inch one. Now add the baking powder to the batter and mix always with the whisks.
Pour 2/3 of the apple and hazelnut cake batter into the pan, level with a spatula, then make a layer of apples, cover with the remaining batter, don’t worry if it doesn’t cover everything, level with a spatula. Decorate the entire surface with the remaining apples. Sprinkle the apples with about half a tablespoon of sugar.
Bake in the middle of the oven, preheated oven, for about 40-45 minutes, until the cake is golden. When the cake is ready, you will see it detach from the pan, but you can do the classic toothpick test to see if it is ready, it should come out dry.
Leave for 5 minutes in the turned-off oven, with the door open, then take out, and while still warm, but not hot, turn it onto a serving plate. Dust with powdered sugar before serving.
It keeps in the pantry for a couple of days covered with a glass dome.
Notes
Also check out the recipe for apple cake in a pan, without butter, and the upside-down apple cake with yogurt.
