Old-Fashioned Italian Apple Yogurt Cake
Learn how to make the best Italian apple yogurt cake with this easy recipe. This is a dense apple torte flavoured with lemon zest and loaded with thinly sliced apples. Such an easy fall dessert with apples!
Servings: 8
Calories: 351kcal
Ingredients
- 156 grams bleached all-purpose flour
- 1.25 mL ground cinnamon
- 1.25 mL Diamond Crystal fine kosher salt
- 150 grams granulated sugar
- 15 mL finely grated lemon zest
- 150 grams unsalted butter melted, plus a little extra for buttering the pan
- 2 large egg(s)
- 115 grams yogurt (2 % fat)
- 2 Cortland apple(s) peeled, cored, and thinly sliced
- 50 grams granulated sugar for the topping
Instructions
- Preheat the oven to 350°F. Line the bottom of an 8-inch springform pan with parchment, then butter and flour the sides.
- In a medium bowl, whisk together the flour, cinnamon, and salt. Set aside
- In the bowl of an electric mixer fitted with the whisk attachment, mix the 150 grams (¾ cup) of sugar and the lemon zest to extract the lemon oil from the peel
- Add the melted butter and mix until the mixture thickens and lightens in colour.
- Add the eggs, one at a time, beating between each addition and scraping down the bowl as needed.
- Reduce the mixer speed to low, then add the flour mixture alternately with the yogurt, beginning and ending with the flour.
- Set aside 15 apple slices for garnish, then add the remaining sliced apples to the mixer bowl with the yogurt cake batter. Fold them in
- Transfer the batter to the prepared springform pan and smooth the top. Garnish the top of the cake with the reserved apple slices and sprinkle evenly with the remaining 50 grams of sugar.
- Bake until the edges begin to separate from the sides of the pan and a cake tester inserted into the cake comes out clean. This takes about an hour.
- Let cool for 10 minutes, then run a knife around the edge of the cake to loosen it before removing the springform ring. Let cool completely before serving.
Notes
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- The recipe is very light on cinnamon. For more flavour, double it!
Nutrition
Calories: 351kcal | Carbohydrates: 47g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 100mg | Potassium: 114mg | Fiber: 2g | Sugar: 30g | Vitamin A: 568IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg
