Whole Wheat Apple Cake with Yogurt and Hazelnuts. A hug of sweetness.
Soft and moist, this whole wheat cake is a hymn to simplicity that conquers. The sweetness of the apples blends with the delicateness of the yogurt, while crunchy hazelnuts add an irresistible note. Perfect for breakfast or a tasty break, it will win you over at the first bite. Come with me and let’s start baking.
Happy baking, Giusi.
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 3/4 cups whole wheat flour
- 1/2 cup yogurt
- 1/3 cup brown sugar (or granulated)
- 1/3 cup vegetable oil
- 1 tbsp baking powder
- 2 eggs
- 2 apples
- hazelnuts
Steps
First, cut the apples into pieces and immediately mix them with lemon juice to prevent them from darkening.
In a large bowl, beat the eggs with the sugar until they become light and fluffy, then slowly add the oil and yogurt, mixing well to combine everything.
Now sift the flour and baking powder and add them to the mixture. Do not worry if the batter is very thick, that’s exactly how it should be. Add the apple pieces and gently mix.
Transfer the batter into the pan (I used an 8×8 inch pan, but a 9-inch round pan works just fine), level the surface and scatter the hazelnuts on top.Bake at 350°F in a preheated static oven for 35-40 minutes.
The cake will be ready when a toothpick inserted in the center comes out clean.
Ready to be enjoyed. I hope you liked this recipe, see you at the next one.
If you try it, let me know if you liked it with a comment below.
