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, a time for soups, cinnamon desserts, and black tea.
I love apples and use them in making cakes, muffins, strudels, cookies, and pancakes; I have many recipes on the blog, and whenever I can, I try a new version. To make a great apple cake, I recommend using Renette or Golden, two slightly tart varieties that hold up well during baking, remaining firm and compact.
For the base batter, I often use ricotta or yogurt; in this case, I used Greek yogurt, which makes the batter extremely soft, so the cake will stay moist for days.
The recipe is simple and very quick; in just a few minutes, you’ll have your batter ready to bake. In this case, I used seed oil, but you can substitute it with butter if you prefer; the same goes for flavors and spices—use whichever you like to give the dessert a different taste each time.
Try the other apple recipes too:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
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)
- 1/3 cup peanut oil (or other oil to taste or 1/3 cup butter, softened)
- 1 packet baking powder
- 1 tsp lemon zest (grated)
- 1 tsp vanilla extract
- 3 Golden Delicious apples (large)
- 2 tbsps brown sugar
- 2 tsp butter
- 2 tbsps all-purpose flour
Tools
- 1 Electric whisk
- 1 Bowl large
- 1 Scale
- 1 Spatula
- 1 Cutting board
- 1 Cake pan 24 cm diameter springform
Procedure
Wash the apples, peel them, then cut two into thin slices and one into small cubes to add to the batter.
Sift the flour, starch, and baking powder, and set aside.
In a large bowl, beat the eggs with the sugar until you get a light and fluffy mixture. Use room temperature eggs, as it’s essential for the recipe’s success.
Add the yogurt, lemon zest, and vanilla to the mixture, and gently mix with a spatula to avoid deflating it.
Add half of the flour mixture, folding gently with the spatula, then add the oil and the remaining flour; it’s important to mix the batter gently from the bottom up to avoid deflating it, ensuring a soft and fluffy batter that will bake into a very tender cake.
Fold in the cubed apple.
The batter is ready.
Butter and flour a 24 cm diameter cake pan, then transfer the batter into the pan. Arrange the apple slices on top and sprinkle with brown sugar (if you like, you can also add a teaspoon of cinnamon).
Bake the cake in a preheated static oven at 350°F for about 45 minutes.
Always do the toothpick test to check if it’s done, and extend the baking time if necessary. If the surface starts to darken, cover it with aluminum foil.The apple and yogurt cake is ready, let it cool and serve.
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, fruit can spoil quickly, so I recommend keeping the cake in the fridge during the summer and letting it sit at room temperature for an hour before serving.
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