The apple strudel cake is a soft and fragrant dessert that is very easy to make. A delicious and simple recipe with a yogurt base that, in taste, strongly recalls the classic apple strudel.
I love apple cake; it’s my favorite comfort food. As soon as autumn arrives I make it in a thousand different ways; today I wanted to vary it a bit and I thought of adding raisins, pine nuts and a pinch of cinnamon to the basic recipe, obtaining a truly fantastic cake.
To make the cake I recommend using firm, non-mealy apples; they will remain crisp even after baking and will give a very pleasant texture to your dessert. I use Golden Delicious or Renette, but Royal Gala apples are also perfect.
If you want to enrich the batter you can add dried fruit, raisins, chocolate, citrus zest and spices, or pair the apples with other fruits such as blueberries, peaches or lemon; being a delicate fruit it pairs very well with other ingredients — use your imagination and you will get a unique and inimitable cake.
Let’s prepare the apple strudel cake together, here is what you need…
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 45 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 280.87 (Kcal)
- Carbohydrates 48.52 (g) of which sugars 28.09 (g)
- Proteins 4.55 (g)
- Fat 9.01 (g) of which saturated 1.71 (g)of which unsaturated 6.54 (g)
- Fibers 1.99 (g)
- Sodium 26.85 (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 granulated sugar (170 g)
- 1/2 cup plain yogurt (125 g)
- 5 tbsp peanut oil (or another neutral-tasting vegetable oil)
- 3 eggs (medium)
- 1 sachet baking powder
- 1 tsp vanilla extract
- 1 tsp ground cinnamon (optional)
- to taste lemon zest (grated – I used the zest of 1 lemon)
- 3 Golden Delicious apples (or large Renette)
- 1/2 cup raisins (80 g)
- 1 oz pine nuts (30 g)
- 2 tbsp brown sugar
Tools
- 1 Electric hand mixer
- 1 Bowl
- 1 Small bowl
- 1 Scale
- 1 Spatula
- 1 Pan springform pan 9.5 in (removable ring)
Procedure
Rinse the raisins under running water, then put them in a small bowl covered with warm water while you prepare the cake.
Wash the apples, peel them and slice them into thin wedges (if you prefer you can dice one and add it to the batter as I did, otherwise arrange them all on top in a rosette).
Sift the flours with the baking powder and set them aside.
In a large bowl beat the eggs with the sugar until you get a light and frothy mixture. Use eggs at room temperature; this is essential for the success of the recipe.
Add the yogurt, lemon zest and vanilla to the mixture, and fold with a spatula.
Add two-thirds of the dry ingredients, gently folding them in with the spatula so as not to deflate the mixture, then add the oil and the remaining flour, always mixing from top to bottom. You should obtain a soft and well-aerated batter.
Drain the raisins, squeeze them to remove excess water and pat them dry with paper towels.
Add the diced apple and the raisins to the batter (keep 1 tablespoon of raisins aside for decoration).
Butter and flour a 9.5-inch springform pan, pour in the batter and arrange the apple slices on the surface. Decorate with the pine nuts and the reserved raisins. Sprinkle with the brown sugar mixed with cinnamon (if you like it; otherwise you can omit the cinnamon).
Bake in a preheated conventional oven at 356°F for about 45–50 minutes. Do the toothpick test to check for doneness.
Remove the apple strudel cake from the oven, let it cool and serve.
Tips
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