Italian Apple Cake

I love this Italian Apple Cake because it’s a tender, buttery cake generously strewn with apple pieces. Its lemony-vanilla aroma is absolutely inviting, and the cake stays moist thanks to being packed with fruit.

Why I’ll Love This Recipe

I appreciate how simple yet elegant this cake is—I don’t need any special techniques. Once the grated butter is rubbed into the dry ingredients and apples are folded in, it’s ready to bake. The yogurt and apples ensure each slice is moist and flavorful. I can enjoy it at breakfast, dessert, or with coffee—it’s versatile and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Granulated sugar

• Unsalted butter, cool but not cold

• A pinch of fine salt

• Eggs

• Plain yogurt or Greek yogurt

• Vanilla extract

• Lemon zest

• Apples (ideally tart baking varieties like Granny Smith or Pink Lady)

• Extra sugar to sprinkle on top

Directions

1. I preheat my oven to 350 °F (180 °C) and prepare a 9-inch (23 cm) springform cake pan by buttering and flouring it.

2. I mix flour, baking powder, sugar, butter, and salt until the mixture resembles fine breadcrumbs—this “rubbed-in” method is effortless and efficient.

3. Then I add the eggs, yogurt, vanilla, and lemon zest, mixing on medium-low until just combined. I take care not to over-mix to keep the cake light.

4. I peel, core, and slice the apples—then fold three apples into the batter and reserve one apple to decorate on top in a concentric pattern.

5. I pour the batter into the pan, arrange the reserved apple slices on top, and sprinkle with a little extra sugar before baking.

6. I bake for 45–55 minutes, or until a skewer inserted comes out clean (a few crumbs clinging is fine). Then I let the cake cool in the pan for 5 minutes before turning it onto a rack to cool completely.

Servings and timing

• Prep time: around 30 minutes, including slicing apples and assembling the batter

• Cook time: 45–55 minutes in the oven

• Total time: about 1 hour 20 minutes

• Servings: 12 slices, perfect for sharing or enjoying over several days

Variations

• For a cinnamon version, I add 1 tsp of ground cinnamon along with flour and sugar, and omit vanilla and lemon rind for a warm spice note.

• If I want a richer finish, I drizzle a lemon glaze made with powdered sugar and lemon juice over the cooled cake.

• I sometimes stir in a handful of chocolate chips or chopped nuts (walnuts or pecans) into the batter for added texture and flavor.

Storage/Reheating

• I refrigerate any leftovers because the cake is so moist it doesn’t keep well at room temperature.

• I find it also freezes well—I wrap it tightly and store in the freezer for up to three months. When I want a slice, I thaw it gently before serving.

• To reheat, I pop a slice in the oven at low heat or just leave it to return to room temperature; no microwave, so it stays tender.

FAQs

Which apples are best for this Italian apple cake?

I prefer tart baking apples like Granny Smith or Pink Lady, or a mix of the two—they hold their shape and offer flavor contrast in the cake.

Can this cake be frozen?

Yes—I freeze wrapped slices in an airtight container and it’s still moist and delicious when defrosted within about three months.

Do I need a springform pan, or can I use a regular cake pan?

A 9-inch springform pan is ideal for easy removal, but you can also use a standard cake pan—just line it and adjust baking time as needed.

Can I make this recipe without yogurt?

I’ve found yogurt is key for moisture and tenderness. If needed I might substitute sour cream or buttermilk for similar texture, but I haven’t tested it without any dairy.

Is lemon zest essential?

I think the lemon zest brings a fresh brightness that balances the apples. If I omit it, I sometimes add a dash of cinnamon to compensate for added flavor.

Conclusion

I absolutely love how uncomplicated yet satisfying this apple cake is. Its buttery, lemon-vanilla batter loaded with real apple slices yields a moist, flavorful slice every time. It’s a recipe I return to often—whether I’m hosting or just craving a comforting treat.

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