Italian Apple Cake Recipe

4.91 from 75 votes

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This Italian Apple Cake has the incredible fragrance of lemon and vanilla in the classic Italian style. Whether you like your apple cake for dessert, with a cup of tea, or even for breakfast, this cake is it. And because the batter is loaded with apples, this Italian Apple Cake recipe bakes up moist and delicious.

Prep Time30

Cook Time50

Total Time1 20

Servings: servings

Author: Marcellina

Ingredients

1¾ cups (218 grams) all purpose plain flour
2 teaspoons baking powder
¾ cup (150 grams) granulated white sugar
1 stick (4oz/115 grams) unsalted butter (cool but not cold)
pinch of fine salt
2 eggs
⅔ cup (157mls) plain yogurt (or Greek)
1 teaspoon vanilla extract
grated zest of one lemon
4 apples (See Note 1)
1 tablespoon granulated white sugar (extra)

Instructions

Preheat oven to 350ºF/180ºC. Butter and flour a 9-inch (23cm) spring form cake pan.

To make the cake batter.

Into the bowl of an electric mixer place all purpose flour, baking powder, superfine sugar, unsalted butter and salt.
With an electric mixer to combine on low for 2-3 minutes or until the mixture 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 speed for 1 or 2 minutes or until well combined.

Prepare the apples.

Peel, core and finely slice the apples. Reserve one sliced apple for decorating the top of the cake.

To bake the cake.

Fold 3 sliced apples through the cake mixture.
Pour into prepared cake pan.
Decorate with reserved apple slices.
Sprinkle with extra sugar.
Bake for 45-55 minutes or until browned and cooked through. Check by inserting a fine skewer into the cake. If it comes out clean, the cake is done. A few crumbs clinging is ok.
Cool for 5 minutes before turning out onto a cooling rack.

Notes

Baking apples are best for this recipe. Granny Smith, Honeycrisp, Jonagold, or Pink Lady are all good. Mix it up or use all of one variety.

Variation

Omit the lemon zest and add one teaspoon of cinnamon for a cinnamon apple cake.

FAQ

Use room temperature eggs as they blend more easily into the batter and create a better texture in the cake.
Once the liquids are added, stir only until just combined to prevent the cake from becoming dense.
Slice the apples thinly to ensure they cook evenly.
To check for doneness, gently press the top. It should feel set and springy, and the sides should pull away from the pan. Insert a skewer in the center; if it comes out clean, the cake is ready. If not, bake another 5 minutes and test again. Cover loosely with foil if the top starts browning too quickly.

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