Italian Apple Cake
This Italian Apple Cake features delightful aromas of lemon and vanilla, baked with fresh apples, perfect for dessert, breakfast, or a cozy tea time. A must-try to savor the classic Italian style.
Equipment
- 9-inch springform cake pan
- electric mixer
Ingredients
Baking Ingredients
- 1.75 cups all-purpose plain flour
- 2 teaspoons baking powder
- 0.75 cup granulated white sugar
- 4 oz unsalted butter cool but not cold
- pinch fine salt
- 2 large eggs room temperature
- 0.67 cup plain yogurt or Greek
- 1 teaspoon vanilla extract
- grated zest of one lemon
- 4 apples Baking apples recommended
- 1 tablespoon granulated white sugar extra for sprinkling
Instructions
Preparation
- Preheat oven to 350ºF/180ºC. Butter and flour a 9-inch spring form cake pan.
- In an electric mixer bowl, combine flour, baking powder, sugar, butter and salt.
- Mix on low for 2-3 minutes until resembling fine breadcrumbs. Don't over mix.
- Scrape the bowl to loosen any mixture that may have settled.
- Add eggs, yogurt, vanilla and lemon zest. Mix on medium low for 1-2 minutes until well combined.
- Peel, core, and finely slice the apples. Reserve one sliced apple for decoration.
Baking
- Fold 3 sliced apples into the cake mixture.
- Pour into the prepared cake pan.
- Decorate the top with reserved apple slices and sprinkle with extra sugar.
- Bake for 45-55 minutes, or until cooked through and browned. A skewer should come out clean.
- Cool for 5 minutes before transferring to a cooling rack.
Notes
Baking apples like Granny Smith, Honeycrisp, Jonagold or Pink Lady are recommended. For variation, omit lemon zest and add 1 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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