Apple Cake Without Butter: The Secret to Its Softness Is Greek Yogurt!

Apple cake without butter, an easy dessert to make, with vegetable oil and Greek yogurt in the batter. Golden apples are the stars both inside, diced, and on the surface, arranged in slices and sprinkled with brown sugar. The result is a soft, lemon-scented cake that’s perfect to serve for breakfast.

FOR THE BATTER:

• Golden apples 35.3 oz (1 kg)
• Eggs (medium) 3
• Italian 00 flour 10.6 oz (300 g)
• Brown sugar 5.3 oz (150 g)
• Baking powder 0.6 oz (16 g)
• Fine salt 1 pinch
• Lemon zest 1
• Vegetable oil 2.1 oz (60 g)
• Greek yogurt 4.4 oz (125 g)

FOR THE TOPPING:

• Brown sugar 1.4 oz (40 g)

1. Peel 35.3 oz (1 kg) of Golden apples, set aside 1 and a half apples, and dice the remaining ones. Drizzle them with lemon juice to keep them from browning.
2. Crack 3 eggs into a bowl, add the brown sugar, 1 pinch of salt, and the grated lemon zest. Beat with an electric mixer until the mixture is frothy.
3. Pour in the vegetable oil in a thin stream and, once it has been absorbed, add the Greek yogurt. Mix the Italian 00 flour with the sifted baking powder.
4. Add the dry ingredients to the mixture a little at a time and beat with the electric mixer until you have a smooth batter. Drain the apples of any excess lemon juice and add them to the batter.
5. Mix and pour the batter into an 8 3/4-inch (22 cm) diameter pan, oiled and lined with parchment paper. Slice the reserved apples.
6. Arrange the slices in a radial pattern on the surface, covering the center as well, and sprinkle with the brown sugar.
7. Bake in a conventional oven at 338°F for about 85 minutes. Do the toothpick test before taking it out of the oven.

To check doneness, insert a toothpick into the center of the cake: if it comes out clean, you can take it out of the oven. If you don’t have brown sugar, you can substitute granulated sugar. As an alternative to Golden apples, you can use rennet apples.