This Moist Apple Cake is flavored with vanilla and lemon in the classic Italian style.
Whether you like your apple cake for dessert or with a cup of tea or even for breakfast, this cake is it. And because the batter is loaded with apples, this Apple cake bakes up totally moist and delicious.
Which apples do you need for this Moist Apple cake?
Truly the choice is yours. It is better to use a baking apple. While I tried tart granny smith apples, I preferred royal gala or pink lady apples in this cake. Either way, use a baking apple you really like because this cake is loaded with apples. There is no mistaking that this is indeed an apple cake!
My top tip for you is that if you have leftovers store this cake in the refrigerator. It is so moist with so much apple through the cake that it will not keep well at room temperature.
The technique used to make this cake.
The great thing about this cake is the technique used to make it. You can make this cake right now because there is no waiting for the butter to come to room temperature.
There are many methods used to make cakes. This method is one of the easiest and can be made even if you don’t have an electric mixer. My Moist Apple cake is made using the “rubbed-in” method which involves rubbing the fat, in this case butter, into the flour to form fine breadcrumbs. Then the liquids are added which can be by hand or on a low speed with an electric mixer.
Rubbing the butter into the flour is a very common method when making pastry and scones but not as often with cakes. I love this method for making cakes because it is such an easy, no fuss way to have a cake in the oven quickly. The butter is used straight from the refrigerator. Simply cut the butter into small pieces and rub in with your fingertips or using an electric mixer.
How do you know if a cake is done?
Baking cakes is so rewarding but it’s disappointing if it’s not cooked through. This can happen even if you have followed a recipe to the letter. Sometimes ovens vary in temperature. Or the ingredients were slightly different to the ones used in the original recipe. For example, in this recipe your apples might be larger or juicer than mine.
So there are few ways to check if your cake is done before removing it from the oven.
- Press the top of the cake. Is it set and does it feel springy?
- Have a look at the sides of the cake. Is it pulling away from the edges a little?
- If your answer is yes to the first two – insert a thin skewer or cake tester into the centre. Does it come out clean with no cake batter clinging?
If the cake isn’t done but the time as specified on the recipe is up, then give it another 5 minutes and check again.
Were you looking for a Cinnamon Apple cake?
Well, that’s here too! It’s so simple to turn this Moist Apple cake into an equally delicious Cinnamon Apple cake. Simply add one teaspoon of cinnamon in with the flour, sugar and salt and leave out the vanilla and lemon rind. Other wise continue exactly the same way.
But do try this Moist Apple cake with vanilla and lemon. I’m like you, I love using cinnamon in baking. Just check out my Italian Apple Pie. But the vanilla and lemon bring a wonderful freshness and lightness to cake which I know you will love like I do!
Moist Apple cake is an easy cake to bake particularly if you have not baked a lot or don’t own an electric mixer. If you can peel, core and slice apples, you can make this cake. And when you are ready to move on try my Chocolate and Almond cake or this wonderful Pear Tea cake.
Baci,
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This Moist Apple Cake is flavored with vanilla and lemon in the classic Italian style.
Whether you like your apple cake for dessert or with a cup of tea or even for breakfast, this cake is it. And because the batter is loaded with apples, this Apple cake bakes up totally moist and delicious.
PLUS a Cinnamon Apple cake variation!
- 1 1/2 cups self raising flour see notes
- 2/3 cup sugar castor or superfine
- 125 grams unsalted butter cold
- pinch of fine salt
- 2 eggs
- 3/4 cup yogurt plain or greek
- 1 teaspoon vanilla extract
- grated rind of one lemon
- 4 apples see notes
- 1 tablespoon honey
- Preheat oven to 180C/350F. Butter and flour a 23cm/9inch spring form cake pan.
- Into the bowl of an electric mixer place flour, sugar, butter and salt.
- With a paddle attachment, mix 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 minutes or until well combined.
- While the cake batter is mixing, peel, core and finely slice the apples. Reserve one sliced apple for decorating the top of the cake.
- Fold 3 sliced apples through the cake mixture.
- Pour into prepared cake pan.
- Decorate with reserved apple slices.
- Drizzle over honey.
- Bake for 45 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.
- Store in the refrigerator due to the high content of apples.
Self raising flour can be made with 2 teaspoons of baking powder to every cup of plain flour. Check the instructions on your pack of baking powder.
For a Cinnamon Apple Cake variation simply add one teaspoon of cinnamon in with the flour, sugar and salt and leave out the vanilla and lemon rind. Other wise continue exactly the same way.
What a gorgeous cake and I bet it tastes great too. I can’t wait to make my first apple cake of the fall.
Thank you Linda! Yes, I love apple cakes, too.
This cake is beautiful! I can see all of the apples in it, so I know it’s moist and tasty!
That’s right, Mimi, it’s all those apples that keep it really moist and yummy!
I would gladly enjoy this apple cake with my coffee this morning… if I only had a piece! It’s that time of year and I may follow your recipes later today so I have a nice cake to enjoy this week!
Perfect with coffee, Frank. I know you will enjoy it!
This looks so delicious Marcellina and I love that it has yoghurt in it. It should keep for ages in the refrigerator, not that it will in our house. I make a quick Apple teacake which needs to be eaten pretty much in a day or two, so I love the idea of this one. Thanks so much for this recipe. Pauline
This cake disappears quickly in our house, Pauline so I’m not sure if it would keep for ages. Glad you like it xx
This looks wonderful and I love the method of rubbing the butter into the flour.
Thank you, David! I agree with you. This method produces a tender cake with a fine crumb plus it’s easy!
Perfect season for this one ! Thank you !
I’m glad you like it!
Man Marcellina we must be on the same wave length! I’ve got a healthy apple yoghurt cake being posted shortly! YUMMO! This sounds absolutely amazing and absolutely beautiful photos as always!
Yum! I’ll be sure to look out for it, Cassie! I love yogurt in cakes. Crazy that we both made similar cakes!
Apple cakes are truly one of my fall favorites! In my books, you can never have enough apple recipes. Thanks for sharing Marcellina, this looks amazing !
Maria, I love apple cakes, too! And apples are so versatile and used in so many ways. I only wish I could grow apples here but that’s not going to happen in the tropics!