The yogurt and apple cake is a soft and genuine dessert ideal for breakfast. To prepare it, you will need a bowl, a hand whisk, and a scale; with a few simple ingredients, you will get a delicious dessert perfect for the whole family.
The apple cake is more than just a dessert; when I bake it, it fills the house with a delightful fragrance. It’s definitely my favorite comfort food, the one I love to start the day with. Over the years, I’ve made many, and you can find them all on the blog. If you want to make a quick cake, I recommend the 5-minute apple ring. If you love autumn desserts rich in raisins and cinnamon, try the autumn apple cake. If you prefer a delicate cake, I recommend the apple, ricotta, and almond cake, absolutely delicious.
Today I propose a very simple and aromatic recipe. In addition to yogurt, I added vanilla, lemon zest, and orange zest to the batter. The result is truly fantastic; the yogurt makes the batter very soft, and the aromas make it extremely fragrant.
Oil or butter? In soft cakes, I often use oil because I don’t like the taste of butter, but you can easily use whatever you prefer; you’ll find the conversion in the ingredient table.
Here are some apple recipes to try:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, All seasons
- Energy 232.01 (Kcal)
- Carbohydrates 37.70 (g) of which sugars 22.18 (g)
- Proteins 4.11 (g)
- Fat 8.03 (g) of which saturated 1.94 (g)of which unsaturated 5.58 (g)
- Fibers 1.29 (g)
- Sodium 19.60 (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
- 2 cups all-purpose flour
- 3/4 cup sugar
- 5 tbsp peanut oil (or 6 tbsp softened butter)
- 1/2 cup plain yogurt (1 container)
- 2 eggs (medium)
- 1 packet baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated)
- 1 tsp orange zest (grated)
- 3 Renette apples (or Golden – if you prefer, you can add another diced apple to the batter)
- 2 tbsp brown sugar
- 2 tsp butter
- 2 tsp all-purpose flour
Tools
- 2 Bowls
- 1 Hand whisk
- 1 Scale
- 1 Cake pan springform, 9 inches in diameter
Procedure
Wash the apples, peel them, and slice them into 1/4 inch slices; set aside (I put them in the fridge to prevent browning).
Butter and flour the 9-inch pan.
In a bowl, mix the eggs with sugar using the hand whisk, add oil, yogurt, vanilla, orange zest, and lemon zest.
In another bowl, sift the flour with the baking powder.
Pour the liquid ingredients into the bowl with the dry ingredients, and mix the batter with the whisk to obtain a homogeneous mixture.
Pour it into the cake pan and distribute the apple slices on the batter; sprinkle the apples with brown sugar.
Bake the cake in a preheated static oven at 350°F for about 40/45 minutes.
Do the toothpick test to check for doneness; if necessary, extend the baking time for a few more minutes.If the cake surface tends to darken too much, cover it with a sheet of aluminum foil.
The yogurt and apple cake is ready; let it cool before removing from the pan and serving.
Advice
Storage
The yogurt and apple cake keeps in the fridge for 3/4 days; personally, I prefer to store fruit cakes in the fridge and leave them at room temperature for 30 minutes before serving.
If you want, you can also store it at room temperature but not for more than 2 days because the fruit tends to sour.
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