The apple cake is a classic cake recipe well-known all around the world. In this case, the main feature is the creaminess and pastiness of this cake, which will amaze both, the big and the smallest.
Exactly like in other recipes with apples, even in this case apples are the undisputed protagonists of this dessert, but they are perfectly incorporated into the dough.
These are one of those desserts with which it is difficult to make mistakes, whether you serve it as a breakfast or as a snack for the whole family.
- 800 g of golden apples
- 2 cups 00 flour
- 2 eggs
- ½ cup butter
- 1 cup and 2 tbsp sugar
- ½ cup milk
- ½ cup white yogurt
- 1 sachet of vanillin
- peel of a grated lemon
- 16 g of baking powder
- ½ teaspoon of cinnamon powder
- a pinch of salt
- icing sugar to taste
- Cinnamon to taste
For the classic apple cake recipe peel the apples and remove the core with the appropriate tool and then reduce them into small slices that are not too thick.
Obviously, if you do not have at your disposal the tool to eliminate the core, use a well-sharpened knife. It is important, however, that the slices are more or less all the same thickness and are pleasing to see, especially for those to be placed on the surface of your cake.
If you wish, reduce half of the apples into slices and a half into cubes. In this way you can add the cubes inside the dough and use the slices for decoration on the surface of your cake.
As the apples have been sliced, add them to a bowl with lemon juice so that they are kept clear and do not darken. This detail is very important for the success of your dessert. In this way, in fact, apples will not oxidize and will maintain a well-inviting and greedy appearance.
The appearance of a dessert is very important, so do not forget this kind of details is of fundamental importance to have a really perfect result and to present to your guests an inviting and beautiful preparation to see. In this way, in fact, you can conquer even the little ones and push them to consume sweets that have never eaten before.
Make the apple pie dough where you will add the freshly prepared apples. First of all, work the sugar and the eggs together to create a thick and uniform cream to which to add also the butter, previously warmed in a bain-marie or passed for a few seconds in the microwave. Before adding the butter to the mixture keep it aside for a few minutes so as to let it cool and then facilitate the leavening of your cake.
Add all the ingredients and add the cinnamon, the milk at room temperature, the vanillin, the yogurt, which must be very thick, the lemon zest and a pinch of salt.
Work the ingredients and, little by little, add the flour, baking powder and vanillin sifting them so as to avoid the formation of lumps. Use a strainer with a tight mesh to obtain a fine result and eliminate even the smallest lumps that would, however, be very unpleasant in the finished dessert.
Mix everything so as to obtain a well thick and full-bodied compound and add the apples, deprived of the lemon juice used to keep them clear. Mix everything again and at this point the cake dough is ready.
Pour the dough into a pan of about 9,449 inch, previously greased and floured so that the cake does not stick during cooking. The size of the cake tin can vary according to needs.
For example, you can use a pan with a smaller diameter for a higher cake while you can use a larger one for a smaller thickness. Then choose based on the result you want to achieve. Put the cake in a preheated oven at 350°F for about 60 minutes.
Store the apple pie can for up to 3 days if closed in an airtight container or place it under a glass jar. In fact, it is important to limit contact with the air to preserve the softness of the cake.
After a few days of preparation, however, heat the cake in a microwave oven for a few seconds in order to make it softer and make it warm again as you prepared it. In this way, even after several days, your cake will still be as soft and warm as when you prepared it.