Italian Apple Cake
Delicious Italian Apple Cake made with fresh apples and yogurt, perfect for dessert.
Equipment
- Electric mixer
- 9-inch springform cake pan
Ingredients
- 1¾ cups all purpose plain flour
- 2 teaspoons baking powder
- ¾ cup granulated white sugar
- 1 stick unsalted butter cool but not cold
- a pinch fine salt
- 2 eggs
- ⅔ cup plain yogurt or Greek
- 1 teaspoon vanilla extract
- 4 apples Baking apples Granny Smith, Honeycrisp, Jonagold, or Pink Lady are recommended.
Instructions
Preparation
- Preheat oven to 350ºF/180ºC. Butter and flour a 9-inch (23cm) springform cake pan.
- Into the bowl of an electric mixer place all purpose flour, baking powder, superfine sugar, unsalted butter and salt.
- With an electric mixer, combine on low for 2-3 minutes or until the mixture resembles fine breadcrumbs. Don't over mix.
- Scrape the bottom of the bowl to loosen any mixture that may have settled.
- Add eggs, yogurt, vanilla and lemon rind.
- Mix on medium low speed for 1 or 2 minutes or until well combined.
Prepare the apples
- Peel, core and finely slice the apples. Reserve one sliced apple for decorating the top of the cake.
Baking
- Fold 3 sliced apples through the cake mixture.
- Pour into prepared cake pan.
- Decorate with reserved apple slices.
- Sprinkle with extra sugar.
- Bake for 45-55 minutes or until browned and cooked through. Check by inserting a fine skewer into the cake; if it comes out clean, the cake is done. A few crumbs clinging is ok.
- Cool for 5 minutes before turning out onto a cooling rack.
Notes
Baking apples are best for this recipe. You can mix varieties or use all of one type. For a variation, omit the lemon zest and add one teaspoon of cinnamon for a cinnamon apple cake.
Nutrition
Serving: 1sliceCalories: 278kcalCarbohydrates: 39gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 62mgSodium: 23mgPotassium: 137mgFiber: 2gSugar: 23gVitamin A: 415IUVitamin C: 3.5mgCalcium: 37mgIron: 0.4mg
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