This wholesome apple cake is delicious, fruity, moist, and packed with 1 cup of yogurt and 4 fresh crunchy apples. It's a real cake that tastes like apples, not sugar, and it doesn't contain refined ingredients.
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Dessert
Cuisine: Italian, Mediterranean
Keyword: Apple cake
Servings: 8
Calories: 329kcal
Author: Katia
Cost: $ 5.50
Ingredients
4(1 1/2 lb)medium-sized apples (Gala and Fuji are fine)(600-650 grams)
1/2cupunrefined cane sugar (or white sugar)(100 grams)
1/3cupI used expeller-pressed canola oil (but any canola oil works fine)(80 grams)
2tspbaking powder(8 grams)
1/2Tbspcinnamon, divided
1large lemon, zest and juice
1pinch of salt
Instructions
Preheat the oven to 360 F° (180 C°) degrees and place the rack in the middle position.
Peel, core, and cut the apples into 1/2 inch slices. Squeeze the lemon juice over them, add 1/4 tsp of cinnamon and mix well.
Grease a cake pan (mine is a 9-inch round pan) with butter, cooking spray or simply line the pan with parchment paper (in this case there's no need to grease the pan).
In a large bowl, mix eggs and sugar very well, you want to dissolve the sugar properly. Then add oil, lemon zest, and yogurt. Mix into a smooth consistency.
In another bowl, whisk together flour, baking powder, cinnamon (but save 1/4 tsp of cinnamon for the top), and a pinch of salt until thoroughly combined.
Add the dry ingredients to the wet ingredients and mix until just combined (do not overmix).
Fold in a handful of apple slices (about 8-10 pieces), then scrape the batter into the prepared cake pan, and smooth the top.
Arrange the apple slices nicely on top, gently press them into the batter and dust with about 1/4 tsp of ground cinnamon.
Bake for 35-40 minutes until a skewer inserted into the centre of the cake comes out clean.
When the cake is done, remove it from the oven and place on a wire rack to cool.
You can serve it plain or brushed with some quick and easy jam glaze which adds a lovely shine (see notes).
Notes
Jam glaze (optional): put 3 generous tablespoons of lemon or apricot jam into a small saucepan. Heat gently over low heat until they melt. If the jam looks too thick adjust the consistency with a tiny bit of warm water (however, you don't need to add water if you use honey). When the glaze is the consistency of runny honey, brush the cake straight away.
Adding lemon juice to the apple slices prevents them from browning. I think you can skip it if you prefer, however, lemon juice and cinnamon add extra flavor to the apple slices.
This apple cake keeps well and moist for up 4 days at room temperature, in an airtight container. It’s also freezable: wrap the cake, or slices of cake, in plastic wrap (clingfilm), store in an airtight container and freeze for up to 1 month.
If possible, use yogurt and eggs at room temperature and do not overmix the batter (mix only until the ingredients are combined, seeing little specks of flour is ok).