Italian Apple Breakfast Cake


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

Yield: Serves 10 - 12

Prep Time: 15 mins

Cook Time: 40 mins

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


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


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


2 Responses to “Italian Apple Breakfast Cake”

  1. 1
    eliana — January 31, 2014 @ 2:28 pm

    I just baked this breakfast cake, the house smells like fresh apple pie, nice. I must admit, I was kind of worried at first, the dough was a tad sticky, and I did have a hard time folding in the apples, but after baking for 25 minutes, it all fell into place. Will definitely serve this for many brunches to come.


    Deborah Reply:

    Glad to hear it turned out well for you!


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