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
Ingredients
- 3 eggs
- 1 1/8 c (250g) sugar
- 1 3/4 c (275g) all purpose flour (plain flour in the UK)
- 2 1/2 tsp baking powder (or 1 packet Italian Paneangeli vanilla baking powder)
- 1/3 c (100g) butter, softened
- 1/3 c (110g) plain Greek yogurt
- 2 or 3 large organic apples, about (300g), washed and cut into pieces (do not peel, but remove the core/seeds) I recommend using a scale
- 2 Tbsp lemon juice
- 1 Tbsp grated fresh lemon zest/peel
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 a recipe for Butterscotch Apples with Rice Pudding? Here you go.
Apple Cake (Very Moist, Made with Yogurt
A very moist and easy to make apple cake!
Ingredients
- 2 or 3 large organic apples, about (300g), washed and cut into pieces (do not peel, but remove the core/seeds)
- 2 Tbsp lemon juice
- 3 eggs
- 1 1/8 c (250g) sugar
- 1 3/4 c (275g) all purpose flour (plain flour in the UK)
- 2 1/2 tsp baking powder (or 1 packet Italian Paneangeli vanilla baking powder)
- 1/3 c (100g) butter, softened
- 1/3 c (110g) plain Greek yogurt
- 1 Tbsp grated fresh lemon zest/peel
Instructions
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 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 Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 320Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 56mgSodium: 147mgCarbohydrates: 27gFiber: 2gSugar: 7gProtein: 5g
Nutrition information is only estimated.
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Hi Christina,
this is my first bake ever. I did not have baking powder on hand as this is a spontaneous operation after a lovely meal. I read that baking soda can be substituted for powder but 1:3 ratio. What are your thoughts on how this will turn out (in about 45min). Also my oven sadly is stuck at 170C instead of the recommended 180C. How much longer should it stay in the oven? Many kind thanks!
phil
I think this is too late for me to respond, but both changes shouldn’t be a problem. Probably didn’t need to keep it in much longer. How did it turn out? (I’m traveling in Europe atm)
You were right! It ended up being amazing. Everyone was well impressed. So fresh, lemony and great texture. The top looked beautiful. Thank you so much for this recipe and responding! Take care,
phil
Great to hear! Hope you try more of my recipes (they’re all like this one)! :)
Hello!
I shy away from baking any sort of cakes because I find it daunting but I am so happy to say that this one turned out perfectly. Thanks for sharing!
Anna (Australia)
Brava, Anna! Starting with easy cakes like this will increase your confidence, and I have lots of step by step recipes to help you! Hope you enjoy more!
CC
Unfortunately this cake was a huge disappointment – it was so dense/looked uncooked despite cooking for longer. The picture makes the cake look light and fluffy? I did it in a Bundt tin. Could that be the problem? Very disappointing!
Hi Lottie, not sure what happened, but a bundt tin should be fine too. Something is definitely awry, though, because baking it in a bundt would require LESS time in the oven, not more. Is your oven calibrated correctly?
I am making the apple cake as we speak, and I just noticed my spring pan is not working, it’s loose and the clasp won’t hold it together so I am putting it my Bundt pan
Wish me luck!
Can’t wait to try it
It will still turn out! Check the cake after you smell it quite strongly! :)
Hi
The cake turned out dense and didn’t rise as much
Still very good though
I will try to make again and will use my spring pan as I fixed it.
The flavour of the cake was divine!
Thank you for this recipe:)
Buona Domenica!
Thanks for the update! Don’t expect this cake to be super light and fluffy like a sponge cake because it is actually a very unique cake. It’s definitely more about the flavor than texture, although, I really like the texture of this one, especially with the citrus fruits. Happy Sunday to you too, glad you’ll make it again! :) Grazie!
Can this recipe be used for muffins but with less baking time of course?
Yes, Margaret! I have done so with the basic recipe using kumquats. They’re great!
I’m disappointed in yur list of ingedients. I’m in the US and thought you were, too.
2 1/2 ts baking power (or 1 packet Italian Panangeli vanilla baking powder)
It’s not either or, its both. I have a beautiful cake with no flavor. I should have realized it needed vanilla, but did not.
Wow, surprised that you are so disappointed in this amazing cake which does not need vanilla to shine. I have a feeling you used apples with no flavor which is the reason for your disappointment.
I am in the US, and don’t understand the issue with the rising agent? I’ve made this cake countless times with all sorts of fruit, orange, lemon, peach, apple and pear, to name a few and can’t say I’ve ever been disappointed because I didn’t add vanilla. In fact, all I have ever received are rave reviews.
Hi Christina, I am very confused to see this recipe needs 275 gr flour. I am in Singapore using all purpose flour. Normally most of the recipe I knew only use 120 gr of flour (with 4 eggs). And the cake dough becomes very very dense (like cookie dough). Any advice? Do you have video of your baking for me to see the consistency?
Hi there, if you weigh the ingredients, the recipe will turn out properly. Unfortunately, I don’t have a video, but you can see the consistency of the batter in the photos (pouring it into the baking pan). Let me know how it turns out. :)