The super soft apple cake is an aromatic and delicious dessert perfect for a healthy snack or simple breakfast. The recipe is really easy, I prepared it with a yogurt base enriched with apple slices and brown sugar.
Apple cakes are my favorite comfort food, I make them all winter long in a thousand different ways. These days, after Christmas lunches and dinners, I wanted a simple and light cake, so I decided to flavor the base with citrus zest and make the surface even more delicious with the thin crunchy layer created by brown sugar.
When I’m short on time, I make the 5-minute apple bundt cake, very quick to make and bake, it has become your favorite cake and I’m happy about it; if you have time and experience, I recommend the Massari’s apple strudel, it’s not difficult at all and it’s delicious.
You often ask me which apples to use, I can recommend some varieties like Renette or Golden but the key characteristic to get a good dessert is to not use mealy apples because they fall apart and lose consistency.
Here are some recipes to try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 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
- 1 cup plain yogurt (1 container)
- 1/2 cup peanut oil (or 1/2 cup (1 stick) softened butter)
- 3 eggs (medium)
- 1 packet baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (grated, you'll need the zest of half a large organic lemon)
- 1 teaspoon mandarin zest (grated, the zest of two organic mandarins)
- 3 Renette apples (or large Golden)
- 2 tablespoons brown sugar
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
Tools
- 1 Electric whisk
- 1 Bowl
- 1 Spatula
- 1 Cake pan aluminum 10-inch diameter
- 1 Cutting board
Procedure
Wash the apples, peel them and slice them into 1/4 inch slices (if you prefer, you can dice one and add it to the batter).
Wash the citrus fruits and grate the zest.
Sift the flours with the baking powder and set aside.
In a large bowl, whisk the eggs with the sugar until you get a light and frothy mixture, it will take about 7/8 minutes. Use room temperature eggs, it’s crucial for getting well-whisked eggs.
Add the yogurt, lemon zest, mandarin zest, and vanilla to the mixture, stirring with a spatula.
Add half of the flours, incorporating them gently 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-whisked batter.
Butter and flour a 10-inch diameter cake pan, pour in the batter, and arrange the apple slices on the surface.
Sprinkle with brown sugar (if you like, you can add a teaspoon of cinnamon to the sugar) and bake in a preheated static oven at 350°F for about 45/50 minutes. Use a toothpick to check for doneness.
The super soft apple cake is ready, let it cool and serve.
Tips
Storage
The super soft apple cake can be stored at room temperature for 3/4 days in a cake container.
***********************
For tips on making the recipes, contact me on FACEBOOK and if you like, follow me on INSTAGRAM
Send me your photos, I will be happy to share them on my socials
