Italian Apple Breakfast Cake

applecake

Italians generally do not eat heavy breakfasts, but enjoy instead a light pastry or a slice of a simple cake such as this moist apple cake with their morning coffee. Yogurt is added to this recipe, which along with the chopped apples creates a really light and moist cake.

As this cake is not too sweet, it is also perfect with a cappuccino for a mid-morning or afternoon coffee break. I used a fluted bundt pan for my cake, but a tube pan would work just fine. I chose to use Granny Smith apples as I love their tart flavor, but feel free to use your personal favorite apple in this recipe.

Buon Appetito!
Deborah Mele 2011

Italian Apple Breakfast Cake

A moist, rustic style cake that would be a perfect snack anytime of the day.

Ingredients:

  • 2/3 Cup Sugar
  • 1/2 Cup Softened Unsalted Butter (1 Stick)
  • 2 Large Eggs
  • 1 Teaspoon Vanilla
  • 2 1/4 Cups All-purpose Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1 Teaspoon Cinnamon
  • 1 (8 Ounce) Container Plain or Vanilla Yogurt
  • 2 Cups Peeled And Chopped Apples

Directions:

  1. Preheat oven to 350 degrees F.
  2. Grease and flour a 12 inch bundt pan.
  3. Beat together the butter and sugar until light and fluffy, and then add eggs and and vanilla and mix until smooth.
  4. In a separate bowl, mix together the flour, baking powder, baking soda, and cinnamon.
  5. Add this dry mixture 1/3 at a time, alternating with yogurt.
  6. Mix after each addition just until combined.
  7. Fold in the apples and pour into the prepared pan.
  8. Bake for about 35 to 40 minutes or until a skewer comes out clean.
  9. Cool, and if desired, sift a little powdered sugar on top before serving.