Whole-Wheat Yogurt Cake with Apples and Hazelnuts. A hug of sweetness.
Soft and moist, this whole-wheat cake is a hymn to simplicity that wins you over. The sweetness of the apples merges with the creaminess of the yogurt, while the crunchy hazelnuts add an irresistible note. Perfect for breakfast or a tasty break, it will win you over at the first bite. Come along as we start baking.
Enjoy the recipe, Giusi.
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- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 45 Minutes
- Cooking time: 35 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the whole-wheat yogurt cake with apples and hazelnuts
- 1 2/3 cups whole-wheat flour
- 1/2 cup yogurt
- 5 tbsp whole cane sugar (or granulated)
- 1/3 cup vegetable oil
- 4 tsp baking powder
- 2 eggs
- 2 apples
- hazelnuts
Steps for the whole-wheat yogurt cake with apples and hazelnuts
First of all, cut the apples into pieces and immediately toss them with lemon juice to prevent browning.
In a large bowl, beat the eggs with the sugar until pale and frothy, then add the oil and the yogurt little by little, mixing well to combine.
Now sift the flour and the baking powder and fold them into the mixture. Don’t worry if the batter is quite firm; that’s how it should be. Add the apple pieces and mix gently.
Transfer the batter into the pan (I used an 8×8 in pan, but a 9–9.5 in round pan works well), level the surface and scatter the hazelnuts on top.Bake at 356°F in a preheated conventional/static oven for 35–40 minutes.
The cake will be ready when a toothpick inserted into the center comes out clean.
Ready to enjoy. I hope you liked this recipe — see you for the next one.
If you try it, let me know if you liked it by leaving a comment below.
