Italian Apple Cake, a moist soft full of chopped apples anytime cake. A perfect Breakfast, Snack or even Dessert Cake. All it needs is a dusting of powdered sugar!
Italian Apple Cake
I once asked the Italian what in his opinion was National Cake of Italy. He promptly answered “Ciambellone”, with my kids nodding their heads in agreement.
What is an Italian Ciambellone?
If you translate the word Ciambellone you have “Big Donut”, or in other words a Bundt Cake. Simple as that.
So what does this Apple Cake have to do with a Ciambellone? Well this is basically a Ciambellone with apples. And believe me everyone knows how to make an Apple Cake in Italy.
How to make an Apple Cake
- In a medium bowl add the chopped apples and sprinkle with the lemon juice.
- In a large bowl beat the eggs and sugar until creamy and light approximately 3-4 minutes.
- Then add the yogurt and oil, sift the flour, corn starch, baking powder, baking soda and salt directly into the bowl add the zest, then beat until combined.
- Fold in the apples, spoon into the prepared cake pan, sprinkle with a couple of tablespoons of granulated sugar and bake for approximately 35-40 minutes.
- Let cool completely before removing from pan.
- Give it a real Italian touch and dust it with a little powdered sugar.
What makes this Apple Cake Italian?
I actually got this recipe years ago from a friend. So to start this is an Italian Cake because it’s an Italian’s Recipe!!
- Most Italian cakes are made with oil instead of butter.
- The flour is always sifted with the baking powder.
- 90 percent of the time lemon is an added ingredient. Just as it is in this Apple Cake. And because Italians cannot live without lemon!
- The finished cake is rarely drizzled or frosted unless of course you are making a birthday cake or a Tiramisu.
- Most Italian cakes are dusted with powdered sugar.
- These types of cakes are often served at Breakfast and as a snack with an espresso.
- The perfect cake to serve when a friend comes to visit.
This cake can be made with one bowl, just sift your ingredients directly into the batter like all Italians do.
Can the Apple Cake be Frozen?
Yes this cake can be frozen, just make sure to completely cool the cake and wrap it tightly in plastic then place in an airtight freezer bag. The cake will keep up to 3 months in the freezer.
How to make the best Apple Cake
Since I have a few extra people in the house this week, I decided to make the cake a couple of times. The first time I made it with 3 apples and chopped on the larger size and I used the juice of half a lemon.
My eldest daughter who is not a big lemon lover, only on her fish and in her water! And never in a dessert, decided she could taste too much lemon.
So I decided to make a second cake with only two apples and 1 tablespoon of lemon juice. She obviously preferred the second where the rest of us preferred the first.
So you decide more apples and more lemon juice or less? Enjoy!
How to Store a Homemade Apple Cake
The apple cake should be stored in an airtight container in a cool area, it will keep for two to three days. Or you can store it in the fridge for up to five days.
If your house is warm then it is best stored in the fridge, just remove the cake from the fridge 30 minutes before serving.
The best apples for baking
I personally like to use either a Fuji or Royal Gala although a Granny Smith if you like a tartness, or how about a Jonathon or Jonagold, Cortland or Honeycrisp, any of these apples are perfect for baking. Just make sure they are fresh and crisp.
More Delicious Apple Recipes
Apple Crumb Bread with Maple Caramel Sauce
Homemade Italian Apple Crostata
So if you are looking for a delicious Fall Apple Cake then I hope you give this a try and let me know what you think. Enjoy!
Easy Italian Apple Cake
Italian Apple Cake
Ingredients
- 2-3 medium apples (chopped medium or large)
- Juice from half a lemon (or 1 tablespoon if you want less lemon taste)
- 2 eggs
- 1 cup granulated sugar
- 1 cup regular yogurt (not flavoured)
- 1/2 cup vegetable oil (I use corn oil)
- 2 cups + 2 tablespoons all purpose flour
- 2 tablespoons corn starch
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- pinch salt
- zest 1/2 lemon
- 2-3 tablespoons powdered / icing sugar (for dusting on the cake)
Instructions
- Pre-heat oven to 350F (180C), grease and flour a nine inch (23 cm) bundt pan (a cake pan would work too).
- In a medium bowl add the chopped apples and sprinkle with the lemon juice.
- In a large bowl beat the eggs and sugar until creamy and light approximately 3-4 minutes. Then add the yogurt and oil, sift the flour, corn starch, baking powder, baking soda, salt and zest into the bowl add the zest then beat until combined.
- Fold in the apples, spoon into the prepared cake pan, sprinkle with a couple of tablespoons of granulated sugar and bake for approximately 35-40 minutes (check for doneness with a toothpick). Let cool completely before removing from pan. Dust with powdered sugar if desired. Enjoy!
Nutrition
Updated from November 9, 2018.
Elizabeth Nelson says
What kind o of apples did you use?
Rosemary says
Hi Elizabeth, I usually use Galla or Fuji, but you could also use Granny Smith if you like a tartness, or a Jonathon or Jonagold, Cortland or Honeycrisp. Hope that helps. Take care.
Janice Garone says
delicious!! made it for Sunday dinner & was loved by all the family. I used an angel food cake pan & baked about 45 minutes. I will be trying other recipes soon !! Thanks
Rosemary says
Hi Janice, thanks so much, so glad you enjoyed it. Have a great weekend.
JohnB says
If we don’t have Bundt Pan can we use a rectangular pan…cake looks great
Rosemary says
Hi John, yes that would work, probably a 8 or 9 inch pan would work. Let me know how it goes.
Phyllis Dziedzic says
I made this recipe and everyone I made it for loved it. My grandparents came over from Italy and I am always looking for Italian recipes like my mom used to make.
Thank you for the great recipes.
Rosemary says
Hi Phyllis, thanks so much so glad you liked it. And so happy you enjoy the recipes. Have a great week.
Amalia Hall says
Have not made this yet. What kind of apples did you use?
Rosemary says
Hi Amalia, I personally like to use either a Fuji or Royal Gala although a Granny Smith if you like a tartness, or how about a Jonathon or Jonagold, Cortland or Honeycrisp, any of these apples are perfect for baking. Just make sure they are fresh and crisp. Hope this helps.
Bernadette says
Hi Judy wondering if I can use sour cream instead of the yogurt
Rosemary says
Hi Bernadette yes you can use sour cream instead, one for one substitution. Let me know how it goes.
Alberto says
Can you please comment if the apples must be pealed ?
or just chopped….
Thank you.
Rosemary says
Hi Alberto, I always peel them but if you want you don’t have to, I think most people prefer them peeled. Let me know how it goes.
Laura says
My new favorite—easy and not so sickening sweet. Thank-you!
Rosemary says
Thanks Laura, glad you enjoyed it. Take care.
Cathy says
Hi there, the lemon zest appears in the list of ingredients but never made to the instructions… I just biffed it in with the flour etc. Was that OK? Wondered about mixing it with the powdered sugar for the topping?
Rosemary says
Hi Cathy, yes add it with the flour, I corrected the recipe, sorry about that.
Adriana Borrero says
Just realized I need yogurt and I don’t have any (except flavored). Can I substitute with milk?
Rosemary says
Hi Adriana, yes that should work, maybe use a little less milk 3/4 cup + 1 tablespoon. let me know how it goes.
Shirley says
Made this cake this week and was delicious! I will be making this many more times! Thank you for sharing!
Rosemary says
Thanks so much Shirley, glad you liked it. Have a great week.
Jackie says
Can i use greek yogurt?
Rosemary says
Hi Jackie, yes you can but since greek yogurt is much thicker use 2/3 cup of greek yogurt and 1/3 cup of either milk or water. Let me know how it goes.