Apple cake without butter with yogurt and apricot jam, very soft, creamy and filled with many pieces of apples, a genuine recipe like grandma’s apple cake and simple to make. It’s a batter without butter with oil, milk, yogurt and many thin slices of apples added both inside and on top of the cake that make the apple cake recipe moist and creamy, a real delight! An easy and fruity apple cake that, during baking, will fill the kitchen with its aroma, making it hard to resist cutting a nice slice to enjoy.
A cake I had the chance to taste at friends’ homes, I loved it immediately, and today I was able to replicate it to share with you. If you follow the recipe in all its steps, you will see what a beautiful apple and yogurt cake you will prepare, bringing joy to both adults and children.
TRY ALSO:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 360.72 (Kcal)
- Carbohydrates 43.58 (g) of which sugars 22.42 (g)
- Proteins 6.38 (g)
- Fat 19.13 (g) of which saturated 3.71 (g)of which unsaturated 14.62 (g)
- Fibers 4.27 (g)
- Sodium 182.34 (mg)
Indicative values for a portion of 152 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
- 1.75 cups flour
- 0.6 cup sugar
- 3 eggs
- 0.5 cup yogurt (any flavor, 125 g.)
- 0.5 cup corn oil (125 g.)
- 0.5 cup milk (125 g.)
- 1 packet baking powder
- 1 pinch salt
- 2 Renetta apples
- as needed lemon juice
- A few teaspoons apricot jam
Tools
To make this apple cake, you will need a springform pan with a diameter of 8-9 inches.
- Electric Hand Mixer
- Cake Pan springform
- Bowl
Recipe
In a bowl, beat the eggs and sugar with an electric mixer until they become frothy. Add the yogurt (I used vanilla flavor) and a pinch of salt and continue to mix.
Gradually sift in the flour and add the corn oil (using the yogurt cup for measurement) and continue to mix; you will see the batter become thicker.
Then pour in the milk (using the yogurt cup for measurement), finally add the baking powder and mix until you get a smooth and homogeneous batter.
Cut the apples into thin slices and place them in a bowl with the juice of half a lemon squeezed on top to prevent browning.
Butter or line with parchment paper a springform pan with a diameter of 8-9 inches and pour in half of the batter, then place some of the sliced apples on top, cover with the remaining batter, and scatter the rest of the apple slices on the surface. In the empty spaces, place teaspoons of apricot jam (or peach, orange, etc.).
Bake in a preheated static oven at 356°F for about 45-50 minutes on the center rack, you will see that towards the end of the baking the cake will start to brown. Do not open the oven until the cake pulls away from the sides of the pan, then remove from the oven and let it cool before serving.
This apple and yogurt cake is a true delight, soft, golden, and especially easy. The many slices of apple added to the batter make it moist and creamy, characteristics you will notice right from the first bite. A traditional recipe suitable for the whole family.
Storage and Tips
Storage: the apple cake can be kept at room temperature for 3-4 days under a glass dome.
Tips: You can use yogurt of your choice, if you choose low-fat yogurt, I recommend sweetening it with a teaspoon of honey.
You can dust with powdered sugar if desired.
You can vary the flavor of the jam; in addition to apricot, peach, orange, quince jam, etc. will also work.
The base of this cake is suitable for making other simple cakes using various types of yogurt (coconut, apricot, etc.), try the banana version too.
Storage: the apple cake can be kept at room temperature for 3-4 days under a glass dome.
Tips: You can use yogurt of your choice, if you choose low-fat yogurt, I recommend sweetening it with a teaspoon of honey.
You can dust with powdered sugar if desired.
You can vary the flavor of the jam; in addition to apricot, peach, orange, quince jam, etc. will also work.
The base of this cake is suitable for making other simple cakes using various types of yogurt (coconut, apricot, etc.), try the banana version too.
