Apple Yogurt Cake Recipe

I’m sharing my Apple Yogurt Cake as an unexpected seasonal alternative that puts apples in the spotlight and might change how you think about autumn desserts.

I dont get why pumpkins hog every fall headline so I made an Apple Yogurt Cake to prove a point. I used plain yogurt and sliced apples and the cake turned out light in a way that still feels real, not fake airiness.

There are little moist pockets of fruit that surprise you when you bite in, and a crust that somehow manages to be crisp without shouting. I nearly ruined it on purpose once just to see what would happen and that is how I discovered its best quirk.

If you want dessert that makes you pause and smile, try this one.

Ingredients

• Flour: Provides structure and carbs, adds tender crumb but can be a bit heavy if overmixed.
• Sugar: Sweetens and browns the cake, adds moisture but it’s mostly simple carbs.
• Yogurt: Gives tang, moisture and some protein, keeps the cake soft and tender.
• Apples: Add fiber, natural sweetness and a bit of tartness, plus juicy texture.
• Eggs: Bind ingredients, add protein and lift, help create a fine crumb.
• Oil: Adds richness and keeps the cake moist longer than butter often does.
• Cinnamon: Gives warm spice, enhances sweetness perception without extra sugar, smells great.

Ingredient Quantities

• 2 cups all purpose flour (250 g)
• 1 1/4 cups granulated sugar (about 250 g)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 3 large eggs, room temp
• 1 cup plain yogurt (about 245 g), Greek or regular
• 1/2 cup vegetable or canola oil (120 ml)
• 1 tsp vanilla extract
• 2 medium apples (about 400 g), peeled and sliced
• 1 tbsp lemon juice
• 2 tbsp light brown sugar (optional)

How to Make this

1. Preheat oven to 350 F (180 C) and grease a 9 inch (23 cm) round or an 8×8 square pan, line with parchment if you like for easy removal.

2. Peel, core and slice the 2 medium apples (about 400 g) into thin wedges, toss them with 1 tablespoon lemon juice and the optional 2 tablespoons light brown sugar, set aside so they stop browning and get a little sweet.

3. In a bowl whisk together 2 cups all purpose flour (250 g), 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt and 1 teaspoon ground cinnamon until evenly mixed.

4. In a larger bowl beat 3 large room temperature eggs with 1 1/4 cups granulated sugar (about 250 g) until the mixture lightens just a bit, then stir in 1 cup plain yogurt (about 245 g), 1/2 cup vegetable or canola oil (120 ml) and 1 teaspoon vanilla extract until smooth. Room temp eggs and yogurt help everything combine better.

5. Pour the dry ingredients into the wet and fold gently with a spatula until just combined, dont overmix or the cake will be tough.

6. Fold most of the apple slices into the batter, leaving a handful to arrange on top so the cake looks pretty.

7. Pour batter into the prepared pan, smooth the top, arrange the reserved apple slices over it and sprinkle a little extra brown sugar if you used it for a nice caramelized top.

8. Bake on the center rack for about 45 to 55 minutes, start checking at 40 minutes; a toothpick inserted in the center should come out mostly clean with a few moist crumbs. If the top browns too fast tent loosely with foil.

9. Let the cake cool in the pan for 10 to 15 minutes, then run a knife around the edge and transfer to a wire rack to cool the rest of the way so it sets up.

10. Serve warm or at room temp, stores covered at room temp for a day or in the fridge for longer. Reheat slices briefly if you like them warm.

Equipment Needed

1. 9-inch round or 8×8 square baking pan (line with parchment if you like for easy removal)
2. Parchment paper or nonstick spray/butter for greasing
3. A couple mixing bowls (one large for wet, one medium for dry)
4. Measuring cups, measuring spoons and a kitchen scale for grams
5. Whisk or electric hand mixer and a rubber spatula for folding
6. Knife, cutting board and a vegetable peeler for the apples
7. Toothpick or cake tester and a wire cooling rack
8. Oven mitts or pot holders and a kitchen towel
9. Aluminum foil for tenting if the top browns too fast

FAQ

Apple Yogurt Cake Recipe Substitutions and Variations

• All purpose flour: swap with whole wheat pastry flour 1:1 — cake will be a bit denser and nuttier; or use a gluten free 1:1 flour blend (add xanthan if the blend doesn’t have it) for a GF cake.
• Granulated sugar: use light brown sugar 1:1 for more caramel flavor, or coconut sugar 1:1. If you prefer liquid sweeteners like honey or maple syrup use about 3/4 cup per cup of sugar and reduce the other liquids by ~3 tablespoons, and watch baking time since honey browns faster.
• Plain yogurt: replace with sour cream or buttermilk 1:1 for the same tang and moist crumb. For dairy free options use plain soy or coconut yogurt, same volume.
• Vegetable/canola oil: swap with melted unsalted butter 1:1 for richer flavor, or use unsweetened applesauce 1:1 to cut fat (cake may be a touch denser and less crisp at the edges).

Pro Tips

1) Let the eggs and yogurt come to room temp, they mix easier and trap more air so the cake is lighter. If you forgot, sit the eggs in warm water for 5 minutes and you’re fine.

2) Toss the apple slices with lemon then pat them dry, extra juice makes the batter soggy. Give them a light dusting of flour so they don’t all sink to the bottom.

3) Fold the dry into the wet gently, stop as soon as you don’t see big streaks of flour, a few lumps are ok. Overmixing = tough cake, so don’t keep “fixing” it.

4) Start checking for doneness early, a toothpick with a few moist crumbs is perfect. If the top browns too fast, tent with foil or move the pan lower in the oven, and let the cake cool in the pan a bit before removing so it holds together.