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.

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.

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Apple Cake (Very Moist, Made with Yogurt

Yield: 10

Prep Time: 15 minutes

Bake Time: 55 minutes

Total Time: 1 hour 10 minutes

A very moist and easy to make apple cake!

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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

1. 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.
2. In a food processor, or blender, process the apple pieces and lemon juice until it is almost pureed. 
3. 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.
4. Add the processed apples and grated lemon rind to the cake batter and stir until evenly combined.
5. Pour into prepared cake tin.

Bake the Cake

1. 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.
2. Let cool completely before cutting and serving. 
3. 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: 1
Amount 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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