No Peel Apple Cake (Very Moist, Made with Yogurt)
Apple cake made with this recipe will be your go-to apple cake recipe simply because it’s so easy to make, delicious and moist!
Autumn means apples, and with the start of baking season, what could be better than a simple, yet delectable apple cake?
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You may recognize this cake texture if you’ve made my Sicilian whole orange cake or Sicilian whole lemon cake! Well, it works beautifully for apples, too! It’s not too sweet, and is super easy to make (without having to peel apples) with a fabulous texture and crumb; what’s not to love?
I’ve gone and made a WHOLE PEAR CAKE, too!!
What Apples are Best for Apple Cake?
For this particular apple cake, you can use any apple variety that you like. In the US, I would gravitate towards Granny Smith or a less sweet eating apple, like Honeycrisp, or Lady Alice, however, I have also used Gala apples and the cake was still wonderful.
Do you Peel Apples for Apple Cake?
For this particular cake, as long as you’re using organic or homegrown apples, DO NOT PEEL THE APPLES. This is because you’re going to process the apple in a food processor or blender and the peel will be unnoticeable, except it gives the cake added flavor and nutrition.
Should you Refrigerate Apple Cake?
There’s no need to refrigerate apple cake. If you plan to take longer than three days to finish it, then freeze it.
You may also enjoy this recipe for a simple Eve’s Pudding,
a traditional British apple dessert.
How about making apple scones, too? They’re totally scrumptious!
Can I Freeze This Easy Apple Cake?
Yes, this moist apple cake freezes very well. Cover the cake in parchment paper then aluminum foil or place in a freezerproof container. Use within a month.
Apple Cake Recipe (Using Whole Apples)
slightly adapted from my Sicilian Orange Cake serves 10
FULL PRINTABLE RECIPE BELOW
Ingredients
- eggs
- sugar
- all purpose flour (plain flour in the UK)
- baking powder (or 1 packet Italian Paneangeli vanilla baking powder)
- butter
- Greek yogurt
- organic apples, I recommend using a scale
- lemon juice
- fresh lemon zest/peel
Directions
Preheat oven to 350°F (175°C)
Make the Apple Cake Batter
Prepare an 8″ springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.
In a food processor, or blender, process the apple pieces and lemon juice until it is almost pureed.
Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy. Sift the flour with the baking powder then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
Add the processed apples and grated lemon rind to the cake batter and stir until evenly combined.
Pour into prepared cake tin.
Bake the Apple Cake
Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the apple cake is done before removing from the oven. If desired, sprinkle lightly with some granulated sugar immediately. Allow to cool for about 15 minutes, then remove the side of the springform pan.
Let cool completely before cutting and serving.
The easy apple cake can stand on its own, but you can also serve it with a fruit sauce, dollop of whipped cream, custard or vanilla ice cream. I prefer it plain with a cup of tea!
Let me know what you think if you make it! I love it! Just look at that crumb.
Want something with more spice? Try this Chai cake with apples!
Apple Cake (Very Moist, Made with Yogurt)
Special Equipment
- 1 food processor or blender
- 1 cake tester optional
Ingredients
- 2 large apples or 3, organic, washed and cut into pieces (do not peel, but remove the core/seeds)
- 2 Tbsp lemon juice
- 3 eggs
- 1 ⅛ cups sugar
- 1 ¾ cups all purpose flour (plain flour in the UK)
- 2 ½ tsp baking powder or 1 packet Italian Paneangeli vanilla baking powder
- ⅓ cup butter softened
- ⅓ cup plain Greek yogurt
- 1 Tbsp lemon zest grated fresh
Instructions
Make the Apple Cake Batter:
- Preheat oven to 350°F (175°C).
- Prepare an 8" springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.
- In a food processor or blender, process the apple pieces and lemon juice until it is almost pureed.
- Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy. Sift the flour with the baking powder then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
- Add the processed apples and grated lemon rind to the cake batter and stir until evenly combined.
- Pour into prepared cake tin.
Bake the Cake:
- Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the apple cake is done before removing from the oven. If desired, sprinkle lightly with some granulated sugar immediately. Allow to cool for about 15 minutes, then remove the side of the springform pan.
- Let cool completely before cutting and serving.
- The cake can stand on its own, but you can also serve it with a fruit sauce, dollop of whipped cream, custard or vanilla ice cream. I prefer it plain with a cup of tea!
Notes
- Use the best quality ingredients for the best results.
Nutrition
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Hello, does this cake call for castor sugar which is fine sugar (not ordered) or granulated sugar which is fatter?
Not powdered*
Hi there, I assume you’re in the UK, so I’d go with caster sugar. Your granulated is much more granular than ours in the US. Enjoy!
Tried this for the first time tastes nice but it seemed to curdle when adding yoghurt but I will defiantly try again
Haven’t had this happen, Janet. Did it affect the outcome? Try having the yogurt at room temperature next time. Enjoy!
Cake was not fluffy but will try again and use yoghurt at room temperature thank you
I don’t know if “fluffy” is the right description. However, you can see the texture in the photos. Good luck next time.
Hi Janet, I found the texture of the cake rather heavy and put it down to the weight of the raw apple mash? I dont think it would ever have a fluffy cake texture? Sure tasty but for me it is too heavy and moist and I didn’t under bake it.
I think maybe some readers aren’t beating the sugar and butter enough as this is not a heavy cake. Or else everyone’s subjective opinion of what constitutes a heavy or light cake is that different? Everyone I know who has tasted this cake absolutely raves about it. Maybe it is just what one is expecting.
Hi Christine,
This recipe took me to my childhood. My grandmother always made me apple pie when I was a child. It would be very tasty. It is the most delicious memories of my childhood days. However, its shape and receipt are different from your recipe. I can’t wait to try this excellent recipe too. Thank you very much.
You’re so welcome! Enjoy it!
I just made this apple cake, we love it! It’s so moist and delicious, thank you Christina for sharing this great recipe.
Love your recipes Christina! I noticed when showing grams, it differs at times showing 250g as 1.5 cups or 1 1/8 cups or 100 g as 1/3 cup or 1/2 cup. Wouldn’t that make a huge difference when baking?
Yes, and you have to understand that weight and volume are different. They will vary (unless it’s the same ingredient). 1 cup of flour, butter and cornflakes will all have different gram measurements, which is why cups are NEVER accurate. If you haven’t invested in a scale, I highly recommend it.
Thank you Christina, made one with Plums, divine divine divine ! One change ,but that’s a personal quirk , I’m not fond of round cakes, used a square tin .Mad yes but better ratio of middle to outside edge ! Again Divine. Frank.
Too funny about your choice of cake shape! So you blended up the plums? Now I’m curious, this is such a versatile recipe! Lmk, thanks!
Hi Christina I love baking but I have gluten problem so if you have any recipes gluten free and egg free .
Thanking you mrs Naran.
Hi Mrs. Naran, I do have gluten free and some egg free, but none that are both, sadly. You might try the site called Noshtastic, she will have some there. Good luck!
I have two pear trees full of fruit and just wondering if they would work when theyhave ripened.
Hi June, I would say with 95% certainty that they would, given the similarity in the fruit. This is originally a citrus cake recipe, so I do think it would be good. Like you said, just be sure they are ripe :) Enjoy and let me know how it turns out! CC