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Whether you’re looking for a treat to serve at a family gathering, a tea-time snack, or a healthy dessert option, this cake will impress with its simplicity and wholesome ingredients.
I love baking a yogurt cake these days. Probably because I always have Greek yogurt or regular yogurt in the fridge all the time. So naturally, I always try to incorporate that into my baking for cakes like this. My kids like something a bit sweet for breakfast, but I don’t like to serve them overly sweet sugary things for breakfast. So, yogurt cake like this comes to the rescue. Besides, apple season is here and this will put some apples to good use.
Why you’ll like this recipe
The apple yogurt cake is versatile and works for any occasion. Its moist, tender crumb pairs beautifully with the texture of soft apples, while the yogurt keeps it light yet moist. This cake is ideal for those who enjoy the sweetness of fruit-based desserts without too much sugar.
Apple Yogurt Cake
Ingredients
- 400 g apples weight is before peeling, 2-3 large apples
- 125 g whole-milk yogurt room temperature
- 90 g powdered sugar
- 100 g eggs room temperature, from 2 large eggs
- 120 g oil
- 1 ½ tsp vanilla extract
- 190 g all-purpose flour
- 2 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
Instructions
- Peel and core the apples. Slice into about 1/4-inch thick slices
- Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven
- Line the bottom of an 8-inch round springform pan with parchment paper. You can also use a regular 8-inch round pan that is at least 2 1/2- 3 inches high
- Whisk yogurt, powdered sugar, eggs, oil, and vanilla extract until they are combined.
- Sift in all-purpose flour, ground cinnamon, baking powder, and salt. Use a spatula to fold the dry into the wet until combined, taking care not to overmix, but you shouldn't see any pockets of the dry flour mixture
- Scoop the thick batter into the prepared pan. Smooth the top with a rubber spatula.
- Arrange the apple slices decoratively like in concentric circles. Don't press them into the batter. Let them just sit on top
Baking:
- Put the baking pan in the middle rack and bake for 50-55 minutes. Start checking at 50-minute mark by inserting a skewer into the center of the cake. It should come out with just a bit of crumbs but it shouldn't be wet. If it is, bake another 5 minutes and check again. The cake should bounce back if you press on itlightly
- Remove from the oven and put it on top of a cooling rack. Let the cake cool in pan for 15 minutes or so. Then carefully loosen the edge of the cake. Unhook the latch if you are using springform pan and remove the ring. If you are using regular pan, gently flip the cake onto a cooling rack, remove the pan and flip it back so the right side is facing up again.
- You can serve the cake warm or let it continue to cool down to room temperature
Serving:
- You can serve the cake as is, with a light dust of powdered sugar, some whipped cream, yogurt and/or some fresh berries
RECOMMEDED TOOLS
*Nutrition facts are just estimates and calculated using online tools*
What are the best apples to use for this cake?
Choose apples like Gala, Fuji, Honey Crisp, Golden Delicious, Granny Smith, which hold up well during baking and provide a nice contrast to the sweetness of the cake. Apples add moisture and natural sweetness, making the cake soft and flavorful. You can also use a combination of different apples.
Serving suggestions
1. A dusting of powdered sugar: A light sprinkle of powdered sugar adds a touch of elegance.
2. Serve with whipped cream or ice cream: For a more indulgent dessert, add a dollop of whipped cream or a scoop of vanilla ice cream on the side.
3. Drizzle with caramel sauce: The flavors of apple and caramel are a classic combination, and a drizzle of caramel sauce elevates the cake to another level.
How to store
1. Room temperature: If you plan to eat the cake within 1-2 days, you can store it in an airtight container or cover it tightly with plastic wrap. Keep it in a cool, dry place, away from direct sunlight.
2. In the refrigerator: If you’d like to keep the cake fresh for 4-5 days, store it in an airtight container. Refrigeration may slightly firm up the cake, but you can bring it to room temperature before serving for a softer texture.
3. In the freezer: Wrap individual slices or the whole cake tightly in plastic wrap, then place them in a freezer-safe bag or container. It can last for up to 2-3 months in the freezer. When you’re ready to eat it, thaw in the fridge overnight or at room temperature for a few hours.
2 comments
How many eggs ? It says 100g for both US and metric
It’s 2 large eggs. I have updated to include that in the recipe.