The Apple and Almond Yogurt Loaf Cake is the quintessential pantry cake, the one that scents the kitchen and makes every breakfast feel special.
If you want an incredibly soft and moist texture, this version will win you over at the first bite: the secret is the yogurt in the batter, which keeps it tender for days.
Unlike the classic apple cake, this version is enriched on top with a shower of sliced almonds that, toasting in the oven, give an irresistible contrast to the fruit’s sweetness. The finishing touch?
A generous dusting of powdered sugar for an elegant “snow” effect that also makes it perfect to serve as an after-dinner dessert.
Easy, quick and wholesome: let’s discover together how to make this apple loaf cake with a tender heart and a crisp crust!
OTHER RECIPES TO TRY
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 243.92 (Kcal)
- Carbohydrates 32.78 (g) of which sugars 17.77 (g)
- Proteins 4.99 (g)
- Fat 11.04 (g) of which saturated 1.46 (g)of which unsaturated 7.75 (g)
- Fibers 1.57 (g)
- Sodium 58.45 (mg)
Indicative values for a portion of 85 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 for Apple and Almond Yogurt Loaf Cake
- 2 apples (about 14 oz (400 g) total – preferably Golden Delicious for sweetness)
- 1 single-serving container (~1/2 cup / 125 g) plain natural yogurt (125 g)
- 2 cups all-purpose flour
- 3/4 cup granulated sugar (150 g)
- 3 eggs (about 150 g total (at room temperature))
- 1/3 cup sunflower oil (or corn oil; about 3.4 fl oz (100 ml) — keeps the batter moister than butter)
- 1 packet baking powder (about 16 g (about 4 teaspoons))
- 1 oz sliced almonds
- to taste powdered sugar (for finishing)
- 1 pinch salt
- 1 lemon zest (grated, or substitute with vanilla)
Tools for Apple and Almond Yogurt Loaf Cake
- Hand mixer
- Pan loaf pan
Steps for Apple and Almond Yogurt Loaf Cake
“Soft as a cloud with that unexpected crunchy touch: the perfect loaf for those who love waking up to the scent of apples and the warmth of home.”
For this recipe, use a loaf pan about 9.84 in (25 cm) that perfectly holds the volume of this batter, allowing the cake to rise without overflowing.
With this size you’ll get the classic high, domed shape. If you use a larger pan (e.g. about 11.8 in, 30 cm, as I did), the loaf will be too flat.
Preparing the apples: Peel the apples, remove the core and cut them into small cubes or thin slices. To prevent browning while you prepare the batter, sprinkle with a few drops of lemon juice.
Beating the eggs: In a large bowl, beat the 3 eggs (about 150 g) with the sugar using an electric mixer. Continue for at least 5 minutes until the mixture is pale, fluffy and has tripled in volume.
Adding the liquids: Lower the mixer speed and add the plain yogurt at room temperature, then stream in the sunflower oil and the lemon zest or vanilla. Mix gently so as not to deflate the batter.
Dry ingredients: Sift the all-purpose flour together with the baking powder. Add them gradually to the batter, folding with a spatula from the bottom up to keep as much air as possible in the mixture.
Adding the apples: Fold the apple cubes into the batter, distributing them evenly.
Baking and decorating: Pour the batter into a loaf pan previously buttered and floured. Evenly distribute the sliced almonds over the surface.
In the oven: Bake in a preheated static oven at 356°F (180°C) for about 45-50 minutes. Always do the toothpick test before removing from the oven: it should come out dry.
Finishing touch: Once completely cooled, remove the cake from the pan and finish with a generous dusting of powdered sugar to get the snow effect.
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There is nothing more satisfying than pulling such an aromatic cake out of the oven and watching it disappear slice after slice. This Apple and Almond Yogurt Loaf Cake proves that simplicity, when combined with the right ingredients, becomes pure poetry for the palate. Whether for a slow breakfast or a restorative snack, its “snow effect” will bring a smile to the table.
How do you prefer it? Do you enjoy it plain or would you pair it with a steaming cup of tea?If you like, follow me on Facebook by clicking Il ricettario delle vergare and leave a like. See you there, Ivana.
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Storage, Tips and Variations
The yogurt loaf cake stays soft under a glass dome for 3-4 days.
The spicy touch: If you like more intense flavors, add 1 teaspoon of cinnamon to the batter; it pairs wonderfully with apples and toasted almonds.
Indulgent variation: For kids (and not only), you can add about 50 g of dark chocolate chips to the batter along with the apples (approximately 1.8 oz/~1/3 cup).
Lactose-free: You can replace the plain yogurt with a soy yogurt or a lactose-free yogurt: the result will remain incredibly soft.
The trick for the apples: If you want the apples not to all sink to the bottom, toss them quickly in a light dusting of flour before adding them to the batter.
