Apple Yogurt Cake
Apple Yogurt Cake is a moist, cinnamon-spiced cake made with fresh apples and creamy yogurt.It's easy to prepare with simple pantry ingredients.Perfect for breakfast, dessert, or a cozy fall treat.
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.