The apple and yogurt cake is a soft dessert like a cloud, perfect for breakfast. The recipe I prepared today is without butter, but if you prefer, you can easily replace it with oil, and it will be even softer and more aromatic.
The apple cake is my favorite dessert, the one that evokes many childhood memories for me, a true comfort food that fills the house with fragrance every time I make it.
Very easy to make, it is rich in apples and very aromatic. Lemon, vanilla, and cinnamon enrich the dough, and the almond slivers give the cake a perfect crunchy note.
To prepare the apple and yogurt cake, I combined the soft base of the yogurt cake with the classic apple cake, a special fusion that creates an extremely soft and well-balanced dessert.
Discover also:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 232.88 (Kcal)
- Carbohydrates 37.28 (g) of which sugars 21.46 (g)
- Proteins 4.22 (g)
- Fat 8.27 (g) of which saturated 1.53 (g)of which unsaturated 5.11 (g)
- Fibers 1.24 (g)
- Sodium 23.45 (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
- 7/8 cup sugar
- 1/2 cup plain yogurt (1 container)
- 3 eggs
- 1/3 cup peanut oil (or 3/8 cup of softened butter)
- 1 packet baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated)
- 1 tsp cinnamon powder (optional)
- 3 Golden apples
- 1 oz sliced almonds
- 2 tbsp brown sugar
- 2 tbsp lemon juice
Tools
- 1 Electric whisk
- 1 Bowl
- 1 Small bowl
- 1 Scale
- 1 Spatula
- 1 Ring cake pan 10 inches
Procedure
Wash the apples, peel them, cut them into 8 wedges, and remove the seeds. Take the wedges and cut them into thin slices (across the short side, not the long side as usual), place them in a small bowl, drizzle with 2 tablespoons of lemon juice and a teaspoon of cinnamon powder, mix and set aside.
Sift the flours with the baking powder and set aside.
In a large bowl, beat the eggs with the sugar until you get a light and foamy mixture. Use room temperature eggs, it’s crucial for the recipe’s success.
Add the yogurt, lemon zest, and vanilla to the mixture, gently stir with the spatula to avoid deflating it.
Add two-thirds of the flours, incorporating them gently with the spatula to not deflate the mixture, then add the oil and the remaining flour, always mixing from top to bottom. You should obtain a soft and foamy dough.
Add 1 sliced apple to the batter and reserve the others for the top.
Butter and flour a 10-inch ring cake pan, pour the mixture, and arrange the apple slices and almond slivers on top. Sprinkle with brown sugar.
Bake in a preheated static oven at 350°F for about 45/50 minutes. Always perform the toothpick test to check if it’s done because every oven bakes differently, and adjust the baking time if needed. If the top tends to darken, cover it with a sheet of aluminum foil.
Remove the apple and yogurt ring cake from the oven, let it cool, and serve.
If you like, you can sprinkle the top with vanilla icing sugar.
Tips
Storage
The apple and yogurt cake can be stored for three days at room temperature under a glass dome. When it’s very hot, the fruit can sour quickly, so I recommend storing the cake in the fridge during summer and letting it come to room temperature for 1 hour before serving.
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