Easy Italian Apple Cake
User Reviews
4.7
Easy Italian Apple Cake
Description
Easy Italian Apple Cake blends medium-chopped apples treated with lemon juice into a batter made from eggs, sugar, yogurt, and light olive oil. Flour, corn starch, baking powder, baking soda, salt, and lemon zest are sifted and incorporated to ensure even rising and a delicate crumb. The recipe suggests using apple varieties like Fuji, Royal Gala, Granny Smith, Jonathan, Cortland, or Honeycrisp to balance sweetness and tartness.
The cake is baked in a greased and floured bundt or other cake pan until a toothpick confirms doneness, with a sprinkle of granulated sugar on top before baking for a slight crust. Once cooled completely, the cake can be dusted with powdered sugar for presentation. Its texture is moist yet tender with a pleasant apple presence throughout.
Serving the cake at room temperature or slightly warmed pairs well with coffee or tea. For storage, the cake should cool fully before wrapping tightly to avoid sogginess. It keeps for several days at room temperature or longer refrigerated, and it freezes well when wrapped securely, retaining its flavor and texture after thaw.
Allow thawed cake to come to room temperature for the best eating experience. Wrapping tightly in plastic or foil prevents drying and preserves freshness. This straightforward cake accentuates fresh apples and lemon with a balanced sweetness and gentle texture.
Ingredients
- 2-3 medium apple chopped medium or large
- 1 tablespoon lemon juice
- 2 large egg room temperature
- 1 cup granulated sugar
- 1 cup whole yogurt not flavoured, regular, room temperature
- ½ cup light olive oil or melted butter or vegetable oil (Italians will use veg oil
- 2 cups all-purpose flour 2 tablespoons
- 2 tablespoons corn starch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
- ½ tablespoon lemon zest
For room temperature remove the ingredients from the fridge 45-60 minutes before using.
EXTRAS
- 2-3 tablespoons powdered sugar for dusting on the cake, aka icing sugar
Instructions
- Pre-heat oven to 350F (180C), grease and flour or spray a 9 inch (23 cm) bundt pan (a cake pan would work too).
- In a medium bowl add the chopped apples and sprinkle with the lemon juice.
- In a large bowl beat the eggs and sugar until creamy and light approximately 3-4 minutes. Then add the yogurt and oil, sift the flour, corn starch, baking powder, baking soda, salt and zest into the bowl add the zest then beat until combined.
- Fold in the apples, spoon into the prepared cake pan, sprinkle with a couple of tablespoons of granulated sugar and bake for approximately 35-40 minutes (check for doneness with a toothpick). Let cool completely before removing from pan. Dust with powdered sugar if desired. Enjoy!
Notes
- Choose fresh, crisp apples like Fuji or Royal Gala; Granny Smith adds tartness if preferred.
- Cool the cake completely before removing from the pan to avoid sogginess.
- Store wrapped tightly at room temperature up to 2-3 days or in the fridge for 4-5 days.
- The cake freezes well for 2-3 months; thaw in the refrigerator overnight for best texture.
- Bring chilled or frozen cake to room temperature before serving for optimal flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 29mg | 10% |
| Sodium | 44mg | 2% |
| Potassium | 163mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 63mg | 6% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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