The apple and yogurt cake is a delicate and super soft dessert perfect for breakfast; during baking, it releases a delicious aroma that spreads throughout the house, reminding me that autumn has arrived, the time for soups, cinnamon desserts, and black tea.
On the blog, I have many apple recipes, besides cakes you can find the soft apple cookies, the stuffed puff pastry turnovers, and the apple fritters.
Greek yogurt makes the batter extremely soft, so the cake will stay moist for days; the recipe is simple and very quick, in a few minutes you’ll have your batter ready to bake. In my version, I used seed oil, but you can substitute it with butter if you prefer; you can do the same with flavors and spices, use those you prefer to give the dessert a different taste every time.
Try also the other apple recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Hours
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, All seasons
- Energy 311.69 (Kcal)
- Carbohydrates 51.97 (g) of which sugars 28.87 (g)
- Proteins 5.39 (g)
- Fat 10.35 (g) of which saturated 2.39 (g)of which unsaturated 7.12 (g)
- Fibers 1.98 (g)
- Sodium 27.86 (mg)
Indicative values for a portion of 100 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 1/2 cups all-purpose flour
- 3/4 cup potato starch
- 3/4 cup sugar
- 2/3 cup Greek yogurt
- 3 eggs (medium, at room temperature)
- 2/3 cup peanut oil (or other oil of choice or 1/2 cup of soft butter)
- 1 packet baking powder
- 1 teaspoon lemon zest (grated)
- 1 teaspoon vanilla extract
- 3 Golden Delicious apples (large)
- 2 tablespoons brown sugar
Tools
- 1 Electric beater
- 1 Bowl
- 1 Scale
- 1 Spatula
- 1 Cake pan 9.5 inches in diameter
Procedure
Wash the apples, peel them, then slice two of them thinly and dice one into small cubes to insert into the batter.
Sift the flour, potato starch, and baking powder and set them aside.
In a large bowl, whip the eggs with the sugar until you get a light and fluffy mixture. Use room temperature eggs, it’s crucial for the recipe’s success.
Add the yogurt, lemon zest, and vanilla to the mixture, gently mix with the spatula to avoid deflating it.
Incorporate two-thirds of the flour into the mixture using the spatula, then add the oil and the remaining flour; it is important to mix the batter gently from the bottom up to prevent deflating it, ensuring a soft and fluffy batter that will become very tender when baked.
Add the diced apple to the batter and mix.
The batter is ready.
Grease and flour a 9.5-inch diameter cake pan, transfer the batter into the pan. Distribute the apple slices on the batter and sprinkle them with brown sugar (if you like, you can also add a teaspoon of cinnamon).
Bake the cake in a static preheated oven at 350°F for about 45 minutes.
Always do the toothpick test to check if it’s done, and if needed, extend or reduce the baking time. If the surface tends to darken, cover it with aluminum foil.
The apple and yogurt cake is ready, let it cool and serve.
Advice
Storage
The apple and yogurt cake keeps for three days at room temperature under a glass dome. When it’s very hot, the fruit will sour quickly, so I recommend storing the cake in the fridge during the summer months and leaving it at room temperature for 1 hour before serving.
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