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 cup sugar
- 1 ¾ cup 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
- Some of you have written to ask about using pears instead of apples. Although I have yet to try this, I would guess that it would work well. Let me know if you try!
Nutrition
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Hi Christina, I’m looking for a recipe for an apple cake that I can cut into layers, fill and frost. Would this cake be stable enough to do so and not crumb too much? Thankyou.
Hi Tima, yes this will work. Many people have told me they have filled and frosted this basic cake recipe (I have the original orange, lemon, kumquat, pear and apple versions). Enjoy!
Great – thanks Christina. I look forward to trying the recipe :)
Hello Christina ,
Thank you so much for this , I have made the orange cake and the pear one and it was so delicious. I want to make this apple one for my son birthday, can I do it in two 8 inch springforms? Without changing the recipe ? I want it to be 2 layered Apple cake. thank you 😊
You’re welcome, so glad you are enjoying the recipes. Yes, other readers have made the cake in two 8″ pans with success. Just be sure to check it a bit sooner as it will take less time to bake. Happy birthday to your son!
Thank you so much, I will definitely do that for his birthday, thank you for the happy birthday wish for him 😊.
Hi Christine
I made the cake and followed the receipe as is, cooked it at 160 fan oven for 50 min then a further 10 min as it wasnt done. However to my disappointment the cake came out dense like it was under cooked. Its nothing like your photo. Yogurt and butter were at room temperature. I beat the egg and sugar until fluffy, the flour I used was plain not sure if it was for cakes though. Where did u go wrong?
Hi Maria, doesn’t sound like you did anything wrong. That’s very strange, and honestly, I don’t think the flour would make that much of a difference. This is a super flexible cake. I don’t know what to say, to be honest. :( So sorry!
I made the apple cake today, it looks beautiful and my home smells like a slice of heaven! I’ve had great success with all your recipes both sweet and savory so I’m hoping you can help me out. Do you by chance have a recipe for pineapple upside down cake? I want to bake it in a cast iron skillet. Thank you for sharing your delicious recipes!!
Hi Mary Louise, that’s lovely to hear! Thank you so much. I haven’t made a pineapple upside-down cake since I was a teenager! Let me see if I can find a decent recipe for you. :)
The apple cake was a hit! I gave it to my mom as part of her birthday gift, she said it was moist and delicious! My dad said I should’ve make 2, then he could have his own cake! Thank you for another delicious recipe.
Haha! Your dad is too funny! That’s so great that I was able to help make your mom’s birthday special! Thank YOU for letting me know. Love to hear these stories! (If you could click the 5 stars above the print button, I’d love that, too! Helps with google; thanks, Mary Louise!) :)
Hi Christina,
I am getting ready to make this cake. I always weigh my ingredients. Butter in this recipe says 1/3 cup (100 gr). When I weigh 1/3 cup butter is 76.6 gr.. What should I do?
Hi Leyla, the weight measurements are correct. I hate cups! Never precise. Enjoy!
Another great recipe from Christina. Very moist. Substituted plain low fat yoghurt for Greek yoghurt. Cooked at altitude (6000 ft) decreased baking powder to 2 tsp.
Awesome, Louise! Thank you so much! :)
Can I use cooking apples in this recipe as I have a glut of them at the moment? I’m going to made lots for my friends.
YES! Cooking apples are best in this recipe! :) Your friends are lucky, Susan!