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Apple and cinnamon pound cake

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.

Apple and cinnamon pound cake

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Cake
Cuisine Italian
Servings 8


  • 200 g whole plain yoghurt
  • 200 g sugar
  • 3 eggs
  • 150 g all-purpose flour
  • 50 g almond flour
  • 2 teaspoons baking powder
  • 1 pinch cinnamon
  • 2 apples
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  • Weigh the eggs with their shell. That will be the weight that should be used for flour (all-purpose + almond flour), yoghurt and sugar.
  • Beat the yoghurt and the 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.
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A few notes:

  • Don’t you dare skip 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 butter instead of yoghurt, 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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This Post Has 30 Comments

  1. 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! 🙂

  2. 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

  3. 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 🙂
    Thanks for the recipe!

    xo, Elisa

  4. 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!

  5. This looks like the perfect Fall cake. It would make the best french toast in the morning smothered in maple syrup. Thanks Juls!

  6. My batter is now in the fridge. This simple recipe cheered me up after a long day at work – thank you!

  7. 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?

    1. 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!

      1. That’s perfectly explained Lisa!
        Good luck with your apple pund cake, let me know how it turned out!
        all the best

  8. 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

    1. please put this recipe in cups teaspoons etc…..I would love to make this recipe

  9. 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!

  10. Oh my goodness this looks divine! I’m definitely going to make this one, if not tomorrow then by the weekend at the latest!

    1. ground almonds. or process whole almonds in Processor finely but don’t over-do it or the oils would be released and make it oily

  11. Hi, I know its an old recipe of yours but I kept it in my files. Just wondering what no. 2 means? Lets say your 3 eggs weigh 200 g and thats why you use 200 g of yogurt and sugar. But then you use 150 g of flour? I can read from the discussion that also other people had same issues of not understanding this point. Before starting you turn on the oven but then you only need it some hours later as the batter needs to rest in the fridge ?!

    1. Hello Sandra, I corrected the recipe. The first step was a mistake, as you rightly pointed the cake has to rest in the fridge.
      As for the flour, you must consider all-purpose flour (150 g) + almond flour (50 g), for a total of 200 grams.
      I hope I clarified your doubts! best,

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