The Most Loved Apple Cake in Italy! Simple and Delicious

The Most Loved Apple Cake in Italy! 🍎🇮🇹 Simple and Delicious! ✨

This Italian apple cake is a timeless classic—soft, moist, and bursting with fresh apple flavor. It’s one of the most loved cakes in Italy, and once you try it, you’ll see why! Made with simple ingredients, it’s easy to prepare and absolutely delicious.

In this video, I’ll show you step-by-step how to bake this traditional apple cake that’s perfect for breakfast, tea time, or dessert. A simple recipe that feels like a warm hug from the Italian countryside!

Shopping List for the 1st Recipe:
* 6 eggs
* 2 teaspoons salt (≈ 10 g)
* ¾ cup sugar (≈ 180 g)
* ⅓ cup sunflower oil (≈ 80 ml)
* 2 tablespoons yogurt (≈ 30 g)
* 1 lemon (for zest)
* 2 cups flour (≈ 280 g)
* 2 teaspoons baking powder (≈ 8 g)
* 1 apple (medium)
* 2 cups cream cheese (≈ 500 g)
* 1 teaspoon vanilla extract (≈ 5 ml)
* ½ cup sugar (≈ 100 g)
* 2 tablespoons cornstarch (≈ 15–20 g)
* Powdered sugar (for dusting, about 2 tablespoons / 15 g)

Shopping List for the 2nd Recipe:
* 2 eggs
* 2/3 cup (140 grams) sugar
* 1 teaspoon salt
* 1 teaspoon vanilla
* 3/4 cup (150 milliliters) oil
* 3/4 cup (150 milliliters) milk
* 1 and 2/3 cups (280 grams) flour
* 1 teaspoon baking powder
* 3 fresh nectarines
* 1 tablespoon sugar (for topping)
* 10-inch round baking dish (26 cm)

Hello friends, welcome to my kitchen. In a large mixing
bowl, crack four eggs. Eggs are the base of our batter, so if possible, use them at room temperature.
They whip up better and give a softer cake. If you haven’t subscribed yet, I’d be so happy
for you to join our little community. Add one teaspoon of salt, then take a whisk
and gently beat the eggs with the salt until the mixture is smooth and a little foamy. Now, add 3 quarters of a cup or 180 grams of sugar. Whisk again until the sugar starts to dissolve. You’ll see the mixture becoming lighter. I always enjoy hearing where you’re watching
from, so let me know in the comments. What country, state, or city are you in today? Next, pour in 1 third of a cup or 80
milliliters of sunflower oil. Whisk again until everything comes together. The oil is very important in this recipe. It helps keep the cake soft and moist, not only
right after baking, but even the next day. Now, add 2 tablespoons of yogurt. Whisk once more until everything comes together
into a smooth, even mixture. Then, using a fine grater, zest one lemon. Be careful to grate only the thin yellow part of the
skin, because the white layer underneath, called the pith, tastes bitter. Lemon zest is full of natural oils, and these oils
bring a fresh aroma and make the cake taste bright and lively. Once you have the zest, add it to the
bowl with the egg mixture. Next, place a sieve over the bowl. Add two cups or 280 grams of flour. 2 teaspoons of baking powder Sift them directly into the egg mixture. Sifting removes lumps and adds air. This helps the cake rise evenly and stay fluffy. Gently whisk everything until smooth. Take your time and move the whisk in soft, steady circles. The goal here is not to beat quickly, but to combine the ingredients without losing
the lightness we already created. Then take a spatula and fold the batter slowly. Folding helps you combine the flour without losing the air we just added. Now, take an eight inch or 20 centimeter baking dish, already lined with parchment paper. Pour in half of the cake batter. Try to pour it slowly into the center and let it spread naturally toward the edges. Now, take a spatula and gently smooth the surface. Move it in soft, even strokes, without pressing too hard. The goal is to level the batter so it bakes
evenly, not to push it down. Next comes the apple layer. Peel the skin of one apple
with a vegetable peeler or a small knife. We do this because the skin can stay
a little tough after baking, while the peeled apple becomes soft and tender,
blending gently into the cake. If you’re enjoying the recipe so far, please
don’t forget to give this video a like. It really helps my channel grow. Next, cut
the apple straight into small pieces. Aim for cubes about the size of a pea or a little bigger. Smaller pieces bake faster, become soft and tender, and spread more evenly through the cake. This way, every slice will have a gentle
taste of apple inside. Gently spread the apple cubes over the batter in
the pan, trying to distribute them evenly so that every slice of cake will have some apple inside. Finally, take your spatula and press the apple
pieces down lightly into the batter. Don’t push too hard, just enough so they sink slightly. Now we prepare the cream filling. In a bowl, place 2 cups or 500 grams of cream cheese. Add 1 teaspoon of vanilla extract. Stir lightly with a spatula. Crack two eggs and whisk gently until smooth. Add half a cup or 100 grams of sugar. Whisk again. Finally, add 2 tablespoons of cornstarch. Stir until combined. Cornstarch will thicken the cream. Place the mixture over low heat. Stir all the time with a whisk to prevent lumps. After a few minutes, you will notice the cream
becoming thicker and smoother. When it is ready, move it to a bowl. Cover the surface with plastic wrap, pressing
it lightly against the cream. This prevents a crust from forming while it cools. Leave it to rest for a short while. Now let’s assemble the cake. Spread half of the
cream mixture over the apples in the pan. Use a spatula to smooth it out evenly. Pour the remaining cake batter over the cream. Again, level the surface gently with the spatula. Now, take the piping bag with the remaining cream. Start in the very center and move
slowly outward in a spiral until you reach the edges, just as shown in the video. Bake the cake in a preheated oven at 360 degrees
Fahrenheit or 180 degrees Celsius for about 45 to 50 minutes. When the cake is done, take it out of the oven. Gently remove the parchment from the sides. Sprinkle the top with powdered sugar for a lovely finish. Now slice the cake into portions. It looks so inviting. The cake is soft and moist.
The apples give a gentle sweetness, and the cream is smooth and rich. Thank you
so much for baking with me today. I hope this cake fills your home with warmth, sweetness,
and comfort the way it always does in mine. But that’s not all. I’ve got another equally
delicious cake recipe perfect for a family tea or a cozy moment just for yourself. Crack two eggs
in a bowl. If you haven’t subscribed yet, I’d be so happy for you to join our little community.
Add two-thirds of a cup or 140 grams of sugar, one teaspoon of salt, one teaspoon of vanilla.
Take your mixer and beat everything until the mixture turns creamy and slightly pale. The
longer you mix, the more air you introduce, and that air helps the cake become light and tender
as it bakes. The texture should turn smooth, and the color softens a bit. That’s when it’s ready.
If you have any questions about the recipe or need any tips, feel free to drop them in the comments.
I’m always happy to help. Now add three-quarters of a cup or 150 milliliters of oil.
Switch to a whisk and gently stir it in using smooth circular motions. If you’re enjoying the
recipe so far, please don’t forget to give this video a like. Then add three-quarters of a cup or
150 milliliters of milk. Again, whisk gently. Using room temperature milk and oil helps them combine
better and gives you a smoother batter. In a bowl, mix one and two-thirds cups or 280 grams
of flour, one teaspoon of baking powder. Stir them together well so the baking powder
spreads evenly through the flour. This ensures the cake rises smoothly with no uneven spots. Now place a sieve over the bowl with your wet ingredients.
Sift in half of the flour mixture. As you sift, the flour becomes lighter and finer. It blends better and gives the batter
a softer lump-free texture. Whisk slowly and stop as soon as the flour disappears
into the mixture. Don’t overmix. Add the second half of the flour the
same way, sifting gently. This keeps the batter light and prevents any lumps, helping everything come together into
a smooth, even mixture. Mix again with the whisk. You don’t
need to mix too long here. Once the flour disappears into the batter, it’s ready. Once it all comes together, take a spatula and fold
the batter from the bottom up a few times. Folding gently helps the texture stay airy, so the
cake turns out soft and fluffy, not heavy. Take a 10-inch round baking dish, or about 26 centimeters. Already greased and dusted with flour, pour the
batter into the dish and let it settle. It should spread easily, smooth and thick. Now gently level it out with a spatula
to create an even surface. This helps the cake bake uniformly and rise evenly, giving you a smooth, beautiful top once it’s done. Next, take three fresh nectarines. I always enjoy hearing where you’re watching
from, so let me know in the comments. What country, state, or city are you in today? I love seeing pictures of your cities, and I truly
enjoy how you all connect in the comments. Slice them into thin wedges. The thinner the slices, the better they bake into the
cake and create that beautiful soft top layer. Try to keep the slices even so they cook at the
same rate and look neat when arranged. Nectarines add a delicate fruitiness that pairs
perfectly with a vanilla scented crumb. Arrange the slices on top of the batter like
a fan, creating a beautiful pattern. I love how nectarines bake into the cake. They add natural sweetness and such a lovely texture. I love how nectarines bake into the cake. They
add natural sweetness and such a lovely texture. Sprinkle one tablespoon of sugar over the fruit. This helps caramelize the top and brings
out the nectarines flavor. Bake at 360 degrees Fahrenheit or 180 degrees
Celsius for 30 to 35 minutes. When it’s done, take the cake out of the oven
and let it sit just a few minutes. The smell of baked nectarines and vanilla
fills the kitchen, so inviting. Slice a warm piece and enjoy. The crumb is tender, the top beautifully golden,
and the fruit adds both flavor and charm. Thank you so much for cooking with me today. I hope it brings a sense of warmth and
comfort to your home as well.