The apple Paradise cake is an incredibly soft, tall, and delicious cake perfect to enjoy at breakfast with a nice cup of tea. Apples call for butter, as we know, but I preferred to create a version that includes both butter and yogurt to achieve a lighter cake than the traditional Paradise cake but equally soft and tasty.
If you prefer to use seed oil, in this variant you have the option to replace it with butter, resulting in an excellent, even lighter cake.
For now, the days are still cool, and a good apple cake is a welcome treat. Since we are already halfway through May, we can serve it with a delightful homemade iced tea, making it truly perfect.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 243.58 (Kcal)
- Carbohydrates 38.22 (g) of which sugars 19.99 (g)
- Proteins 4.13 (g)
- Fat 9.04 (g) of which saturated 5.57 (g)of which unsaturated 3.34 (g)
- Fibers 0.94 (g)
- Sodium 25.72 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup potato starch
- 3/4 cup sugar
- 1 container plain yogurt (125g container)
- 3 eggs (medium)
- 3 1/2 oz butter (soft or 3 oz of peanut oil)
- 1 packet baking powder
- 1 teaspoon vanilla extract
- lemon zest (grated, the zest of one whole organic lemon)
- 2 Renette apples (large, about 1 lb)
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- as needed vanilla powdered sugar
Tools
- 1 Bowl
- 1 Electric mixer
- 1 Pan 22 cm diameter springform
- 1 Scale
- 1 Sieve
- 1 Spatula
Procedure
Sift the flour, the potato starch, and the baking powder and set them aside.
Wash the apples, peel them, and slice them into 1/4 inch slices. Set aside.
In a large bowl, whisk the eggs with the sugar until you get a light and frothy mixture. Using room temperature eggs is essential for the recipe to turn out well.
Add the yogurt, lemon zest, and vanilla to the mixture, stirring gently with the spatula to avoid deflating it.Incorporate half of the flours with the spatula, then add the oil and the remaining flours; it is important to mix the batter gently from bottom to top to avoid deflating it, so you get a soft and frothy batter that will become incredibly soft when baked.
Butter and flour a 22 cm bundt pan, transfer the batter into the pan, and arrange the apples in a circular pattern on top.
Bake the cake in a static preheated oven at 350°F for about 45 minutes.
Always do the toothpick test to check if it’s done, and extend the baking time by a few minutes if needed.
The apple Paradise cake is ready, let it cool, sprinkle with powdered sugar, and serve.
Tips
The apple Paradise cake keeps well at room temperature for two to three days, in the appropriate cake container.
If the outside temperature is high, I recommend storing it in the refrigerator and letting it come to room temperature for 30 minutes before serving, or slightly heat the portion you need in the microwave.
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