Apple and cinnamon pound cake
settembre 25, 2012
Hello from London. Four lines just to tell you that the book translation goes on, though slowly, I leave rarely the house – consider me crazy, if you want – but believe me, working with four other crazy girls here beside me makes it more fun. I’m also baking a lot, because after a day of translation, when your eyes are crossed and you do not know in which language you have to speak, a slice of pound cake with apples and cinnamon relaxes the soul and makes everyone happier. And then, the next day, you have your breakfast ready, so it is double worth the time it takes… not to mention the cozy smell that will put you to bed.
In a few days the Food Blogger Connect will start, this year apparently it will be even more incredible than usual, and believe me when I say that I’m really looking forward to it, it will be a unique opportunity to meet new international food bloggers, hug old friends and above all learn and be overwhelmed by a stream of inspiration and motivation that has no equal. You have still time to buy tickets if you want to join us in a life changing experience, find all the information here.
But now the cake, which is essential in its simplicity, moist inside thank to the soft apples, light and comforting. It is autumn knocking at your door, open and let in a gust of fresh air and yellow leaves. A slice of apple pound cake and a cup orange and cinnamon tea will warm you up.
- 200 g whole plain yogurt
- 200 g of cane sugar
- 3 eggs
- 150 g flour
- 50 g almond flour
- 2 teaspoons baking powder
- 1 pinch cinnamon
- 2 apples
- Preheat the oven to 180°C.
- Weigh the eggs with their shell. What will be the weight that should be used for flour, yogurt and sugar.
- Beat the yoghurt and the cane sugar until smooth.
- Beat in one egg per time, then fold in gently the flour sifted with the baking powder, the almond flour and the cinnamon. Cube the apples and fold them gently into the batter.
- Leave in the fridge for a few hours.
- Preheat oven to 180°C, line a cake mould with parchment paper and scrape the batter into the mould.
- Bake the cake for about 45 minutes until golden brown and dry inside.
A few notes:
- don’t you dare skipping the batter rest in the fridge, it is what prevents the fruit from collapsing to the bottom. Be patient and the apples will be perfectly distributed in the cake, making it soft and juicy.
- if you want to use yogurt instead of butter, use the same amount of room temperature butter in your cake, you will get a richer and crumby cake. I tried also this version and I recommend it, with plums and orange peel.
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Posted in Desserts
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settembre 25th, 2012 at 13:20
The small of warm apples is perfect for the first autumn days! Save me a piece to try
x
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settembre 25th, 2012 at 13:28
A beautiful cake! I’d love to have a slice for tea time…
Cheers,
Rosa
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settembre 25th, 2012 at 13:32
I think I recognize Asha’s hands on one of the photos!
I was looking forward this recipe after reading what the others (Beth, Sarka) told about it!
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settembre 25th, 2012 at 13:39
Looks delicious – I baked three cakes for coffee today at the office – wish I had seen this first!
If you’re in London Juls, give me a call! xxx
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settembre 25th, 2012 at 13:45
You can’t go wrong with apple and cinnamon… love the rustic look on this one… although plums have left the market out here.. love the sound of plums and orange peel!!
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settembre 25th, 2012 at 14:17
Delicious cake. Cinnamon and apples are good together
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settembre 25th, 2012 at 14:42
This looks sooo delicious and would make for a great mid-afternoon snack! I bet it also freezes pretty well, which means that I can portion it and take it with me at school
Yay!
Thanks for the recipe!
xo, Elisa
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settembre 25th, 2012 at 20:44
Wow this looks so delicious and the recipe seems relatively easy to do. This would be perfect with tea, like you said, especially on a rainy day! Ah!
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settembre 25th, 2012 at 21:55
This was absolutely yummmy!!! So sad it’s over…. juls.. hint hint
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settembre 25th, 2012 at 23:32
This looks like the perfect Fall cake. It would make the best french toast in the morning smothered in maple syrup. Thanks Juls!
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settembre 26th, 2012 at 02:11
My batter is now in the fridge. This simple recipe cheered me up after a long day at work – thank you!
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settembre 26th, 2012 at 02:11
this looks delicious! I am always on the lookout for new ideas for Fall apple recipes.
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settembre 27th, 2012 at 01:43
I’d really love to try this but I need it translated into cups,Farenheit, etc…also the eggs comment is stumping me, do I use all the eggs or what?
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Lisa Risposta:
novembre 13th, 2012 alle 02:20
I too was stumped by the eggs but I think I have figured it out. She is talking about a ratio based on the eggs. If 3 eggs, with shell, weigh 175 g then your flours, sugar and yogurt should each match this weight to have the correct proportions. To make this myself, I am going to use my kitchen scale and set it to grams. I am trying this for some friends tomorrow night. Wish me luck!
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Giulia Risposta:
novembre 13th, 2012 alle 16:47
That’s perfectly explained Lisa!
Good luck with your apple pund cake, let me know how it turned out!
all the best
Giulia
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settembre 27th, 2012 at 03:09
I want to try this but I need it translated into cups,fareheit,etc…I am also confused about the eggs. Could you please clarify so I can make this it sounds delicious.Thanks
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settembre 27th, 2012 at 06:34
apple and cinnamon .. a perfect pair to celebrate autumn!
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settembre 27th, 2012 at 17:03
This looks delicious! I think I’m going to make it as a birthday gift!
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settembre 28th, 2012 at 10:22
Oh dear, this looks crazy good. I can smell it from the screen and it’s immediately saved in my favorites. Will be making this very soon! Have fun in London!
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ottobre 14th, 2012 at 19:16
Stunning cake! I love the density, the apples, the moistness…mmmmm, pinned!
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novembre 7th, 2012 at 08:51
Stunning cake! Pinning this! Beautiful photos & great recipe!
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Averie @ Averie Cooks Risposta:
novembre 7th, 2012 alle 08:53
Obviously I liked it so much that I pinned it twice – something about your photos just makes me want a big slice, right now
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Giulia Risposta:
novembre 21st, 2012 alle 21:24
you are so kind!!
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novembre 20th, 2012 at 23:13
Oh my goodness this looks divine! I’m definitely going to make this one, if not tomorrow then by the weekend at the latest!
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Giulia Risposta:
novembre 21st, 2012 alle 21:22
Hi Louise, so happy! have you tried it?
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giugno 5th, 2013 at 06:44
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