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)
Special Equipment
- 1 food processor or blender
- 1 cake tester optional
Ingredients
- 2 or 3 large apples 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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My daughter has requested an apple cake for her 5th birthday so, of course, I came straight to your site in hopes of finding a recipe. I have made many of your cakes with great success. Many thanks for your work.
Do you think this recipe will work well as a larger sheet cake? According to my calculations, I will be making 4x the recipe. One baker’s half sheet being equivalent to 4x 8’’ rounds.
I’m concerned about even baking through out the cake. Any tips are greatly appreciated
You are so sweet, Natalie, thank you! Baking 4x the recipe in a different pan is a risky endeavour with any cake. To be honest, I’ve never baked even a double recipe of this one, so I truly have no idea what to recommend. It’s a lot of ingredients in case it doesn’t work, so I would be wary of trying this.
The other side of the coin is that almost everyone who tries something new with this recipe tends to give rave reviews! Other than this confusing message, please tell your daughter happy birthday from a lady who bakes apple cakes in California! Please let me know what you try.