Italian Apple Cake
This Italian Apple Cake is a moist and delicious dessert with a delightful fragrance of lemon and vanilla, perfect for any occasion.
Equipment
- Electric Mixer
- 9-inch (23cm) spring form cake pan
Ingredients
Dry Ingredients
- 1¾ cups all purpose plain flour
- 2 teaspoons baking powder
- ¾ cup granulated white sugar plus 1 tablespoon extra
- pinch fine salt
Wet Ingredients
- 1 stick unsalted butter cool but not cold
- 2 eggs room temperature
- ⅔ cup plain yogurt or Greek
- 1 teaspoon vanilla extract
- grated zest of one lemon
Fruits
Instructions
Prep and Mix
- Preheat oven to 350ºF/180ºC. Butter and flour a 9-inch spring form cake pan.
- In the bowl of an electric mixer, combine all purpose flour, baking powder, granulated sugar, unsalted butter, and salt.
- Mix on low for 2-3 minutes until 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 for 1-2 minutes until combined.
Prepare Apples
- Peel, core, and finely slice the apples. Reserve one sliced apple for decorating the top.
Bake
- Fold 3 sliced apples through the cake mixture and pour into prepared cake pan.
- Decorate with reserved apple slices and sprinkle with extra sugar.
- Bake for 45-55 minutes until browned and cooked through. Check with a skewer.
- Cool for 5 minutes before turning out onto a cooling rack.
Notes
Omit lemon zest and add one teaspoon of cinnamon for a cinnamon apple cake. Use room temperature eggs for better texture.
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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