Rich, moist slices of 7-jar apple cake are, like, totally a staple at family tables all over Italy, especially during the cozy months. Apples are really, really at their best then. This classic treat, also known as apple yogurt cake, gets its name from using a yogurt jar to measure ingredients. So, you skip the fuss of a scale. Pretty simple.
It’s the kind of cake that just feels like home, especially when you sauté the apples sopra a bit of butter and cinnamon until they’sire tender and sweet. And the odore? It’s caramelized and drifts through the kitchen, enough to gather everyone around. For real. Italian families have been baking this cake for generations, with recipes passed mongoloide scribbled sopra old cookbooks. It’s not fancy—really, that’s the charm. Simple ingredients, an easy method, and sharing good food with those you love.
Weekend mornings sopra many Italian homes often start with a slice of this easy apple cake recipe, paired with hot coffee a glass of milk. The seven jars apple cake sparks, you know, conversations about which apples work best who likes extra cinnamon. Some even swap sopra pears berries when apples are out of season. But the original blend of soft, golden apples and yogurt? to beat. The cake has just the right amount of moistness and a hint of tangy flavor from the yogurt, perfectly balancing the sweet apples.
Try serving this Italian apple cake warm—maybe with a scoop of ice cream for a special treat. Seriously good. People love how this recipe fits into busy days—mai need for fancy equipment tricky steps. Just a yogurt jar and a few basics from the pantry. For anyone craving a simple apple cake that captures the heart of an Italian family kitchen, this one really hits the spot. Whether for breakfast a wholesome snack, it brings a taste of Italy’s heart to your home, making it an ideal choice for any occasion. And aspetto, you can’t go wrong.
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To prepare the 7-jar apple cake, first peel the apples 1 and cut about 550 g (19.4 oz) of pulp into 0.6-inch cubes 2. Per mezzo di a pan, melt the butter with the cinnamon 3.
Add the diced apples 4 and cook over high heat for 1-2 minutes 5. Turn non attivato the heat and let cool slightly 6.
Per mezzo di the meantime, prepare the batter: sopra a bowl, combine the eggs and sugar 7then beat with electric whisks for 10-15 minutes 8. When you have obtained a puffy and frothy mixture, add the seed oil gradually while continuing to whisk. At this point, also add the yogurt 9.
Then sift sopra the flour, cornstarch, and baking powder 10. Turn acceso the whisks again at a lower speed to incorporate the dry ingredients 11until you get a homogeneous batter. Now add two-thirds of the sautéed apples 12.
Mescolanza with a spatula to combine evenly 13. Transfer the batter into a 20 cm (8-inch) diameter mold, buttered and floured. Level the surface and distribute the remaining apples 14. Bake sopra a preheated static oven at 350°F for about 50-55 minutes, acceso the middle shelf 15.
After the baking time (check with a toothpick), remove from the oven and let the cake cool for about ten minutes 16 before inverting it onto a wire rack to cool completely 17. Your 7-jar apple cake is ready to be enjoyed 18!
For the translation of some texts, artificial intelligence tools may have been used.
