Italian Apple Yogurt Cake

Italian Apple Yogurt Cake will be a great addition to your Thanksgiving dessert table this year!

Course Dessert

Cuisine Italian

Keyword apples recipes, apple cake, apple yogurt cake, dessert,

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings servings

Calories 267kcal

Preheat oven to 350F and grease a 9-inch spring form pan.
In a large bowl beat together the eggs and sugar until smooth and frothy. Add the yogurt, oil and vanilla, mix well.
In a separate bowl combine the flour, baking powder, cinnamon and salt.
Add the dry ingredients to the egg mixture and stir until combined. Do not over mix. Stir in the cubed apples.
Pour the batter into the prepared pan.
Top the cake with the remaining apple slices, placing them in a circular pattern.
Bake for 60 to 70 minutes until a toothpick inserted in the center of the cake comes out clean.
Transfer to a cooling rack and let set about 10 minutes before removing the sides of the pan. Cool completely and dust with powdered sugar before serving.

When combining the wet and dry ingredients stir just until no traces of flour are visible. A few lumps are normal, avoid over stirring in order to ensure the best texture.
The crumb of this cake is very moist, this is normal.
Other types of oil may be used in place of canola oil such as olive oil; vegetable or sunflower oil.
Feel free to double the amount of cinnamon for a more pronounced cinnamon flavor.
Try adding a handful of chopped nuts such as pecans or walnuts to the batter for crunchy texture.
This cake is quite moist therefore it is best kept refrigerated for up to 5 days.
Apple cake can be frozen, tightly wrapped, for up to 1 month. Defrost overnight in the refrigerator and bring to room temperature before serving.
Please note that the nutritional information provided is approximate and may vary according to exact portion size and ingredients used.