The APPLE AND YOGURT CAKE is a soft, fragrant, slightly moist and tasty cake, ideal for breakfast, to serve for an afternoon snack or as a dessert at the end of a meal accompanied by a delicate custard.
Made completely without butter in the batter, replaced with vegetable oil and yogurt, it’s a great alternative to the classic apple cake. The result is a lighter yet still flavorful cake, suitable even for those following a lower-calorie diet.
Apple cake has a very large number of variations: some use apples with a stronger flavor, others prefer apples with a floury texture and a sweeter taste.
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- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 6-8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 278.68 (Kcal)
- Carbohydrates 52.11 (g) of which sugars 32.38 (g)
- Proteins 5.83 (g)
- Fat 6.46 (g) of which saturated 1.20 (g)of which unsaturated 4.79 (g)
- Fibers 1.87 (g)
- Sodium 31.62 (mg)
Indicative values for a portion of 110 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
- 3 Golden apples
- 2 eggs (medium, at room temperature)
- 3/4 cup granulated sugar ((about 150 g))
- 2.5 tbsp sunflower seed oil ((about 35 g))
- 1/2 cup plain yogurt ((125 ml))
- lemon zest
- 1 2/3 cup all-purpose flour (00) ((about 200 g))
- 1 tbsp baking powder ((about 12 g))
- 1 tsp ground cinnamon
- 1 tbsp granulated sugar (for sprinkling)
Tools
- 1 Bowl
- Hand mixer
- 1 Sieve
- 1 Spatula
PREPARATION APPLE AND YOGURT CAKE
To prepare the APPLE AND YOGURT CAKE, start by peeling and dicing one apple, drizzle the pieces with lemon juice and set them aside.
In a bowl, whisk the eggs with the sugar until you obtain a pale, fluffy mixture. Then add the oil in a thin stream, add the yogurt at room temperature and mix well to combine.
Add the zest of one untreated lemon and the sifted flour and baking powder.
Mix the dry ingredients well until you obtain a smooth, homogeneous batter.
Finally add one diced apple and the cinnamon.
Pour the batter into a springform pan preferably 8-inch (20 cm) that has been greased and floured.
Cover the surface with thin apple slices left unpeeled and sprinkle with 1 tablespoon of granulated sugar.
Bake in a preheated oven at 356°F (180°C) and bake the cake for 40-45 minutes. Check the doneness with a toothpick: when inserted into the center of the cake it should come out dry.
Remove the apple and yogurt cake from the oven, let it cool completely then unmold and, if you like, dust with powdered sugar.
