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Apple Yogurt Cake

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A moist, tender cake with the perfect balance of sweet apples and tangy yogurt. This delightful dessert features chunks of fresh apple throughout a light, yogurt-enriched batter, all topped with a cinnamon-sugar crust that creates a delicate crunch. Simple yet satisfying, this versatile cake works beautifully for breakfast, brunch, afternoon tea, or dessert.

Ingredients

Scale

For the Apple Cake:

  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup plain Greek yogurt (full-fat recommended)
  • 2 medium apples (about 2 cups), peeled, cored, and diced
  • 1 tablespoon lemon juice
  • 2 tablespoons all-purpose flour (for tossing with apples)

For the Cinnamon-Sugar Topping:

  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • 2 tablespoons sliced almonds or chopped walnuts (optional)

For the Optional Glaze:

 

  • ½ cup powdered sugar
  • 1–2 tablespoons milk or apple cider
  • ¼ teaspoon vanilla extract

Instructions

  1. Prepare the Apples: Peel, core, and dice the apples into roughly ½-inch pieces. Toss them with lemon juice to prevent browning, then sprinkle with 2 tablespoons of flour and toss to coat. This helps prevent the apples from sinking to the bottom of the cake.
  2. Prepare the Baking Pan: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan, or line with parchment paper.
  3. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
  4. Cream Butter and Sugar: In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
  5. Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and beat until combined. Add the yogurt and mix until just incorporated.
  6. Combine Wet and Dry Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until combined, being careful not to overmix.
  7. Fold in Apples: Gently fold the flour-coated apple pieces into the batter until evenly distributed.
  8. Prepare the Topping: In a small bowl, mix together 2 tablespoons of sugar and ½ teaspoon of cinnamon for the topping.
  9. Bake the Cake: Pour the batter into the prepared pan and smooth the top. Sprinkle the cinnamon-sugar mixture evenly over the top. If using, scatter the sliced almonds or chopped walnuts over the cinnamon-sugar. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool the Cake: Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. Add the Glaze (Optional): Once the cake has cooled, whisk together the powdered sugar, milk or apple cider, and vanilla extract until smooth. Drizzle over the cake and allow to set for about 10 minutes before serving.

Serving Suggestions:

 

Serve slices of this versatile cake warm or at room temperature. For breakfast or brunch, enjoy as is or with a dollop of yogurt. For dessert, add a scoop of vanilla ice cream or a spoonful of whipped cream. The cake also pairs beautifully with a caramel sauce drizzle, a dusting of powdered sugar, or a side of warm custard. For a simple snack, accompany with a cup of coffee, tea, or a glass of milk.

Notes

Pro Tips:

  • Choose firm, tart apple varieties like Granny Smith, Honeycrisp, or Braeburn that hold their shape well during baking.
  • Don’t skip tossing the apples in flour – this helps them stay suspended in the batter during baking rather than sinking to the bottom.
  • Greek yogurt provides the best texture, but regular plain yogurt will work too. Avoid flavored yogurts as they may alter the taste and sugar content.

Common Mistakes to Avoid:

  • Overmixing the batter once the flour is added, which can lead to a tough, dense cake.
  • Cutting the apples too large, which can make the cake difficult to slice neatly.
  • Opening the oven door too early during baking, which can cause the center to sink.

Storage Instructions:

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. The flavor often improves on the second day as the apple flavor melds with the spices. Individual slices or the whole cake can be frozen for up to 2 months – wrap tightly in plastic wrap and then aluminum foil. Thaw at room temperature before serving. If frozen, consider warming slightly before serving to refresh the texture.

 

Enjoy your Apple Yogurt Cake!

Find it online: https://bakesbliss.com/apple-yogurt-cake/