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.
Deborah Mele 2011
Italian Apple Breakfast Cake
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.
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.
Glad to hear it turned out well for you!
I have made this cake twice now around the holidays and everyone loves it! I am not much of a baker but I found it easy to make. Not too sweet as you said but very flavorful. As I love cinnamon I add a little extra and I also added some chopped walnuts second time I made it. Will make it again for sure.
I always make this cake when I have a few apples that are overripe and bruised; and everybody just loves it. It’s my third time making this cake and I think I’ll be making it every month from now on. So delicious without using so much sugar and our whole family devours it in a day and a half, thank you…..
Rini, glad you enjoy the recipe!
Reading previous comments I substituted 1/2 cup butter for 1/2 cup oil, 1 shredded apple instead of 2 chopped. Batter was a honey consistency. Bundt turned out excellent. By any chance you may have a good recipe for the cherry or plum coffee cake?
All my cake recipes are on the blog.