Imagine sinking your fork into a moist, tender cake that whispers of Italian countryside kitchens, where simple ingredients transform into something extraordinary. This Italian Apple Yogurt Cake is not just a dessert—it's a culinary journey that will transport your taste buds to the sun-drenched orchards of Italy. With its delicate balance of tangy yogurt, sweet apples, and warm cinnamon, this cake promises to become your new obsession, perfect for breakfast, afternoon tea, or a decadent dessert that requires absolutely no special baking skills!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 10 servings
Ingredients
- 1 cup plain yogurt
- 1 cup sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 2 apples, peeled and diced
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, whisk together the plain yogurt, sugar, eggs, vegetable oil, and vanilla extract until smooth and well combined. Ensure all wet ingredients are thoroughly integrated.
- In a separate bowl, sift together the all-purpose flour, baking powder, and cinnamon. This helps remove any lumps and ensures even distribution of the dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cake tough.
- Peel and dice the apples into small, uniform cubes. Gently fold the apple pieces into the cake batter, distributing them evenly throughout the mixture.
- Pour the batter into the prepared cake pan, using a spatula to spread it evenly and smooth the top.
- Place the pan in the preheated oven and bake for 40-45 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer to a wire rack to cool completely.
- Once cooled, dust with powdered sugar or serve with a dollop of whipped cream if desired. The cake can be enjoyed warm or at room temperature.
- Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- Use room temperature ingredients: Ensure eggs, yogurt, and other ingredients are at room temperature for a smoother, more consistent batter.
- Don't overmix: Gently fold ingredients together to keep the cake light and tender. Overmixing can lead to a tough, dense cake.
- Choose the right apples: Firm, slightly tart apples like Granny Smith or Honeycrisp work best for maintaining texture and providing a nice flavor contrast.
- Check for doneness carefully: Every oven is different, so start checking your cake around 35 minutes to prevent overbaking.
- Let it cool completely: Allowing the cake to cool helps it set and makes slicing easier. Resist the temptation to cut into it immediately!
- Optional flavor boosters: Consider adding a splash of lemon zest or a handful of chopped nuts for extra complexity.
Nutrition Facts
Calories: 213kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 21mg
