This Italian Apple Cake recipe has vanilla and lemon flavorings 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.
⅔cup(133 grams) granulated white sugar(or castor sugar)
1stick(4oz/115 grams) unsalted butter(cold)
pinch of fine salt
2eggs
¾cup(180mls) plain yogurt(or Greek)
1teaspoonvanilla extract
grated zest of one lemon
4apples(see notes)
1tablespoonhoney
Instructions
Preheat oven to 350ºF/180ºC. Butter and flour a 9inch/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 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.
Prepare the apples.
While the cake batter is mixing, 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.
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.
Notes
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.