Italian Apple Yogurt Cake
Italian Apple Yogurt Cake will be a great addition to your Thanksgiving dessert table this year!
Servings 12 servings
- 3 eggs
- 1 cup granulated sugar
- 1 cup plain yogurt
- 1/2 cup canola oil
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 3 apples, peeled and cubed
- 1 large apple, peeled and sliced for topping
- powdered sugar, for dusting
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.
- The interior of this cake is very moist, this is quite normal.
- I'm not a huge fan of cinnamon and have limited the amount to 1 tsp. This can definitely be doubled if you prefer.
Calories: 267kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 75mg | Potassium: 174mg | Fiber: 2g | Sugar: 24g | Vitamin A: 115IU | Vitamin C: 3.1mg | Calcium: 57mg | Iron: 1mg