ITALIAN APPLE CAKE: FOR YOUR SWEET BREAKFAST

This homemade apple cake recipe is just what you need!

Made with fresh, juicy apples and a hint of lemon, this pie is perfectly moist, soft and full of flavor.

Whether for a cozy family gathering or a special occasion, this simple apple cake will quickly become a favorite.

What’s more, it is easy to make with pantry supplies and can be prepared in less than an hour.

Read on for step-by-step instructions to create this delight!

SERVINGS:8

INGREDIENTS:

• 3/4 cup of sugar
• 2 eggs
• 1/4 cup of vegetable oil (seed oil)
• 1 lemon (zest and juice)
• 1 2/3 cups all-purpose flour
• 2 tsp of baking powder
• 2/3 cup of low-fat yogurt
• 3 apples (peeled, cored and sliced)
• butter to taste
• sugar for sprinkling

METHOD:

Prepare the batter.

In a large bowl, combine the eggs and sugar. Use a whisk or electric mixer to beat until the mixture becomes pale and fluffy. This step incorporates air into the batter, helping the cake rise.

Gradually add thevegetable oil while continuing to mix.

Peel the lemon zest (only the yellow part, avoiding the bitter white pith) and add it to the batter. If desired, you can also add the juice of the lemon for a more intense flavor. Mix until well blended.

Incorporate the dry ingredients

In a separate bowl, sift together the whole wheat flour and baking powder. This ensures even distribution of the raising agent and helps prevent lumps from forming.

Gradually add the dry ingredients to the wet mixture. Alternate adding the yogurt, mixing gently but thoroughly. The batter should be smooth and thick but pourable.

Prepare the baking pan.

Preheat the oven to 350°F (175°C).

Grease a baking pan (round or about 9 inches square) with a thin layer of butter, making sure all sides are coated to prevent sticking. Optionally, dust with a little flour and beat off the excess for extra nonstick protection.

Assemble the cake

Pour the prepared batter into the greased pan, spreading it evenly.

Arrange the apple slices on the batter in a circular or decorative pattern. Slightly overlap the slices for a nice finish.

Sprinkle the apples lightly with sugar. This will caramelize during baking, creating a slightly crisp and sweet topping.

Bake the cake

Place the pan in the preheated oven and bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.

Check the cake after 30 minutes to avoid overcooking it. The top should be golden brown and the edges may pull away slightly from the sides of the pan.

Cool and serve

Remove the cake from the oven and let it cool in the pan for 10 minutes.

Run a knife around the edges if necessary, then transfer the cake to a serving plate.

Serve warm or at room temperature. Optionally, dust with powdered sugar or serve with whipped cream or vanilla ice cream.

Tips for best results:

• Apples: Use a variety such as Granny Smith for tart or Honeycrisp for sweet.
• Yogurt: Plain yogurt is best, but you can use Greek yogurt for a richer texture.
• Baking pan: A springform pan can make it easier to release the cake.

1. Choose the Right Apples

• For a balanced flavor, use tart apples like Granny Smith or sweet apples like Honeycrisp, Fuji, or Gala.
• A mix of apple varieties adds complexity to the flavor.

2. Enhance the Flavor

• Add spices: Mix a teaspoon of cinnamon or nutmeg into the batter for a warm, spiced apple flavor.
• Vanilla extract: Add 1 teaspoon of vanilla extract for extra depth.

3. Make a Decorative Topping

• Arrange the apple slices in a circular pattern or overlapping rows for a professional-looking finish.
• For added crunch and caramelization, sprinkle the apples with a mix of sugar and a pinch of cinnamon before baking.

4. Avoid a Dense Cake

• Do not overmix the batter after adding the dry ingredients. Mix just until combined to keep the cake light and fluffy.
• Ensure your baking powder is fresh to achieve the perfect rise.

5. Prevent Apples from Browning

• If prepping the apples ahead of time, toss the slices in lemon juice to prevent browning. This also enhances their tartness.

6. Customize the Texture

• For a chunkier texture, dice one apple and mix it into the batter before pouring it into the pan.
• Add nuts like chopped walnuts or almonds to the batter for a nutty crunch.

7. Test for Doneness

• Use a toothpick or skewer to test the center of the cake. If it comes out clean or with only a few crumbs, the cake is ready.
• If the top browns too quickly, tent the cake with aluminum foil during the last 10 minutes of baking.

8. Serve with a Twist

• Dust the cooled cake with powdered sugar for a classic look.
• Pair slices with a dollop of whipped cream, a drizzle of caramel sauce, or a scoop of vanilla ice cream for a dessert-worthy treat.

9. Storage Tips

• Room Temperature: Store the cake in an airtight container for up to 2 days.
• Refrigerator: Keep it in the fridge for up to 5 days. Warm slices before serving for the best taste.
• Freezing: Freeze individual slices for up to 3 months. Thaw and reheat in the microwave or oven.

Nutritional Facts (Per Serving)

Notes:

Assumptions:

The cake uses about 1 tbsp (14g) of butter for “butter to taste.”

The amount of sugar sprinkled is 1 tbsp (12g).

Apples are medium-sized (~150g each).

Low-fat yogurt: Assumed to be plain with ~2% fat.

Serving sizes and exact measurements may slightly alter values.

*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Italian Apple Cake Recipe

Print Recipe Pin Recipe

Servings 8

Calories 225 kcal

Ingredients

  

• 3/4 cup of sugar
• 2 eggs
• 1/4 cup of vegetable oil seed oil
• 1 lemon zest and juice
• 1 2/3 cups all-purpose flour
• 2 tsp of baking powder
• 2/3 cup of low-fat yogurt
• 3 apples peeled, cored and sliced
• butter to taste
• sugar for sprinkling

Instructions

 

Prepare the batter.

• In a large bowl, combine the eggs and sugar. Use a whisk or electric mixer to beat until the mixture becomes pale and fluffy. This step incorporates air into the batter, helping the cake rise.
• Gradually add the vegetable oil while continuing to mix.
• Peel the lemon zest (only the yellow part, avoiding the bitter white pith) and add it to the batter. If desired, you can also add the juice of the lemon for a more intense flavor. Mix until well blended.

Incorporate the dry ingredients

• In a separate bowl, sift together the whole wheat flour and baking powder. This ensures even distribution of the raising agent and helps prevent lumps from forming.
• Gradually add the dry ingredients to the wet mixture. Alternate adding the yogurt, mixing gently but thoroughly. The batter should be smooth and thick but pourable.

Prepare the baking pan.

• Preheat the oven to 350°F (175°C).
• Grease a baking pan (round or about 9 inches square) with a thin layer of butter, making sure all sides are coated to prevent sticking. Optionally, dust with a little flour and beat off the excess for extra nonstick protection.

Assemble the cake

• Pour the prepared batter into the greased pan, spreading it evenly.
• Arrange the apple slices on the batter in a circular or decorative pattern. Slightly overlap the slices for a nice finish.
• Sprinkle the apples lightly with sugar. This will caramelize during baking, creating a slightly crisp and sweet topping.

Bake the cake

• Place the pan in the preheated oven and bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Check the cake after 30 minutes to avoid overcooking it. The top should be golden brown and the edges may pull away slightly from the sides of the pan.

Cool and serve

• Remove the cake from the oven and let it cool in the pan for 10 minutes.
• Run a knife around the edges if necessary, then transfer the cake to a serving plate.
• Serve warm or at room temperature. Optionally, dust with powdered sugar or serve with whipped cream or vanilla ice cream.