The autumn yogurt and apple cake is a soft and delicious dessert rich in dried fruits, raisins, and diced apples. Simple to make, it is perfect paired with black tea or a spiced herbal tea.
To make it, I use my yogurt cake which can be enriched with fresh fruit, dried fruit, jam, or chocolate. Today, I wanted to prepare an autumn version, so I added walnuts, almonds, apples, and raisins, ingredients that go very well together and release a special aroma and taste.
Apples: I recommend using firm apples, they will remain crispy even when baking. I use golden or renette but royal gala are also perfect.
Dried fruits: use your favorite, but walnuts should not be missing. Pine nuts and hazelnuts also pair very well with apples; choose the mix you prefer and chop it into small pieces.
Oil or butter: this is also a personal choice. In soft cakes, I often use oil because I don’t like the taste of butter, but you can easily use the type of fat you prefer. Unlike cookies, which in my opinion should be made with butter, cakes are more versatile and are excellent with either oil or butter.
Here are some apple recipes to try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Autumn, Winter, and Spring
- Energy 390.34 (Kcal)
- Carbohydrates 55.10 (g) of which sugars 28.67 (g)
- Proteins 7.28 (g)
- Fat 17.36 (g) of which saturated 2.90 (g)of which unsaturated 10.17 (g)
- Fibers 2.50 (g)
- Sodium 32.57 (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
- 1/2 cup potato starch
- 3/4 cup sugar
- 6 tbsp peanut oil (or other oil or 7 tbsp softened butter)
- 1/2 cup plain natural yogurt
- 1 packet baking powder
- 3 eggs (medium)
- 1 tsp vanilla extract
- as needed lemon zest (grated, I used the zest of a small lemon)
- 2 Golden Delicious apples (large or Renette)
- 3 oz raisins
- 1/3 cup walnuts
- 1/3 cup almonds
- 1/8 cup walnuts
- 1/8 cup almonds
- 3/4 tbsp butter
- 1 tbsp all-purpose flour
Tools
- 1 Bowl
- 1 Scale
- 1 Cake Pan springform, 9.5 inches in diameter
- 1 Small Bowl
- 1 Electric Whisk
- 1 Spatula
Procedure
Wash the raisins under running water, then place them in a small bowl covered with warm water while you prepare the cake.
Chop 1/3 cup of almonds and 1/3 cup of walnuts into pieces; you can do this by hand or with a food processor.
Wash the apples, peel them, and cut them into small cubes, about 1/2 inch.
Slice 1/8 cup of almonds into slivers for decoration; if you’re short on time, mix them with 1/8 cup of shelled walnuts and coarsely chop with a knife. Set aside.
Sift the flours with the baking powder and grate the lemon zest.
In a large bowl, beat the eggs with the sugar until light and fluffy. Use room temperature eggs.
Add the yogurt, lemon zest, and vanilla to the mixture, and mix with a spatula. Add two-thirds of the flours, gently folding them in with the spatula to avoid deflating the mixture, then add the oil and the remaining flour, always mixing from top to bottom; you should get a soft and well-mixed batter.
Drain the raisins, squeeze them to remove excess water, and pat them dry with paper towels.
Add the diced apples, raisins, and the chopped walnuts and almonds to the batter.
Butter and flour a 9.5-inch cake pan, pour in the batter, and decorate the surface with the coarsely chopped almonds and walnuts.
Bake in a preheated static oven at 350°F for about 45/50 minutes. Use the toothpick test to check for doneness.
Remove the autumn yogurt and apple cake from the oven, let it warm slightly, and remove it from the pan. Let it cool completely before serving.
Tips
Storage
The autumn yogurt and apple cake keeps well at room temperature for 3/4 days when covered properly.
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