If you’re looking for a cozy homemade dessert that’s soft, moist, and packed with fresh apples, this Apple Yogurt Cake is the perfect recipe. Made with creamy yogurt, olive oil, warm cinnamon, and juicy apples, this easy apple yogurt cake delivers incredible flavor and a tender crumb that’s perfect for breakfast, dessert, or an afternoon snack.
Why You’ll Love This Recipe
- Wonderfully moist texture thanks to yogurt and olive oil.
- Filled with fresh apples in every bite.
- Simple pantry ingredients and easy preparation.
- Delicious cinnamon swirl creates extra flavor.
- Perfect for fall gatherings, holidays, or everyday baking.
- Family-friendly and beginner-friendly recipe.
Ingredients
Cinnamon Sugar Layer
- Cooking spray or olive oil
- 2 tablespoons unsalted butter, softened
- ½ cup packed light or dark brown sugar
- 2 teaspoons ground cinnamon
Cake Batter
- 1½ pounds tart apples (Granny Smith recommended), peeled, cored, and diced
- 1 cup granulated sugar
- 1 cup plain whole-milk yogurt or Greek yogurt
- ½ cup olive oil
- 3 large eggs
- 1½ teaspoons vanilla extract
- ½ teaspoon kosher salt
- 2½ cups all-purpose flour
- ½ teaspoon ground cinnamon
- Pinch freshly ground nutmeg
- 2½ teaspoons baking powder
- ¾ teaspoon baking soda
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with cooking spray or olive oil.
- In a small bowl, combine softened butter, brown sugar, and 2 teaspoons cinnamon until the mixture resembles wet sand.
- Peel, core, and dice the apples into approximately ½-inch pieces.
- In a large bowl, whisk together sugar, yogurt, olive oil, eggs, vanilla extract, and salt until smooth.
- Fold the diced apples into the wet mixture.
- Add flour, remaining cinnamon, nutmeg, baking powder, and baking soda. Stir gently until just combined. Avoid overmixing to keep your Apple Yogurt Cake light and tender.
- Spread half the batter into the prepared pan.
- Sprinkle half of the cinnamon sugar mixture evenly over the batter.
- Cover with the remaining batter and finish with the remaining cinnamon sugar mixture.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for at least one hour before slicing and serving warm or at room temperature.
Tips & Tricks
- Granny Smith apples provide the best balance of sweetness and tartness.
- Do not grate the apples, as they release too much moisture.
- Greek yogurt creates an even richer texture.
- Mix the batter only until combined to avoid a dense cake.
- Add chopped walnuts or pecans for extra crunch.
- A dusting of powdered sugar before serving makes a beautiful presentation.
Details
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian
Notes
- Honeycrisp, Braeburn, or Pink Lady apples work well.
- Serve with vanilla ice cream or whipped cream.
- Pair with coffee or hot tea for breakfast or brunch.
- This homemade apple cake tastes even better the next day.
Nutrition (Approximate Per Serving)
- Calories: 310
- Protein: 6g
- Carbohydrates: 45g
- Fat: 12g
- Fiber: 2g
- Sugar: 24g
FAQ
Can I use Greek yogurt?
Yes. Greek yogurt creates an even richer and moister Apple Yogurt Cake.
Which apples are best?
Granny Smith, Honeycrisp, Braeburn, and Pink Lady all work beautifully.
Can I freeze this cake?
Absolutely. Wrap slices individually and freeze for up to 3 months.
Can I make this ahead?
Yes. The flavors improve after resting overnight.
Why is my cake dense?
Overmixing the batter or using grated apples can result in a heavier texture.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze tightly wrapped slices for up to 3 months.
Reheating: Warm individual slices in the microwave for 15–20 seconds or in a 300°F oven for about 10 minutes.
Similar Recipes
Apple Yogurt Cake
Ingredients
Cinnamon Sugar Layer
- Cooking spray or olive oil
- 2 tablespoons unsalted butter softened
- ½ cup packed light or dark brown sugar
- 2 teaspoons ground cinnamon
Cake Batter
- 1½ pounds tart apples Granny Smith recommended, peeled, cored, and diced
- 1 cup granulated sugar
- 1 cup plain whole-milk yogurt or Greek yogurt
- ½ cup olive oil
- 3 large eggs
- 1½ teaspoons vanilla extract
- ½ teaspoon kosher salt
- 2½ cups all-purpose flour
- ½ teaspoon ground cinnamon
- Pinch freshly ground nutmeg
- 2½ teaspoons baking powder
- ¾ teaspoon baking soda
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with cooking spray or olive oil.
- In a small bowl, combine softened butter, brown sugar, and 2 teaspoons cinnamon until the mixture resembles wet sand.
- Peel, core, and dice the apples into approximately ½-inch pieces.
- In a large bowl, whisk together sugar, yogurt, olive oil, eggs, vanilla extract, and salt until smooth.
- Fold the diced apples into the wet mixture.
- Add flour, remaining cinnamon, nutmeg, baking powder, and baking soda. Stir gently until just combined. Avoid overmixing to keep your Apple Yogurt Cake light and tender.
- Spread half the batter into the prepared pan.
- Sprinkle half of the cinnamon sugar mixture evenly over the batter.
- Cover with the remaining batter and finish with the remaining cinnamon sugar mixture.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for at least one hour before slicing and serving warm or at room temperature.
Notes
- Honeycrisp, Braeburn, or Pink Lady apples work well.
- Serve with vanilla ice cream or whipped cream.
- Pair with coffee or hot tea for breakfast or brunch.
- This homemade apple cake tastes even better the next day.
Conclusion
This Apple Yogurt Cake is everything you want in a homemade dessert—soft, moist, warmly spiced, and filled with tender apples. Whether you’re baking for family, entertaining guests, or simply craving a comforting fall apple dessert, this yogurt apple cake recipe is sure to become a favorite. Its simple ingredients, rich flavor, and foolproof method make it a recipe you’ll return to again and again.