Apple Yogurt Cake

Helene

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The beauty of this apple yogurt cake is in its simplicity. With simple ingredients and uncomplicated step-by-step instructions, this recipe ensures a cake that is both easy to make and irresistibly flavorsome.

an apple yogurt cake on a cake board, sliced to reveal the texture inside.

With diced apples in the batter and wedges on the top, this apple yogurt cake ensures apple flavor at every bite. So, if you’re an apple lover, you’re in the right place. Also, if you’re looking for more apple recipes, check out my apple clafoutis recipe.

Rundown

  • Easy to prepare
  • Made with simple ingredients
  • Using yogurt as a substitute for butter or oil, makes the cake lighter in texture.
  • This apple yogurt cake is not too sweet and the natural sweetness of apples creates a simple and delicious cake.
  • Perfect if you’re looking for an apple tea cake for your afternoon tea time or even served with a cup of tea in the mornings.
top view of an apple yogurt cake with a napkin, plates, spoons and bowl around.

Ingredients and Notes

Here is the list of the ingredients with notes for a few of them:

  • Greek yogurt: choose full-fat Greek yogurt and avoid the light version. The fat in the yogurt helps with the texture.
  • Large eggs
  • Vanilla extract
  • Light brown sugar
  • Almond meal: sieved or sieved ground almonds.
  • All-purpose flour: sieved
  • Baking powder
  • 3 apples: Gala for their sweetnesss
  • Powdered sugar to sprinkle when ready to serve but that’s optional.

Full details are at the bottom of the page.

How to make this Apple Yogurt Cake?

Here is a recipe summary with step-by-step photos to help you in the process of making this recipe. Get all the ingredients, measurements, and instructions at the end of this post.

In a large mixing bowl, using a whisk, mix Greek yogurt, eggs, vanilla extract and sugar until well combined.

Add the flour, almond meal and baking powder. Mix with a rubber spatula until well combined with no flour remains, but not do overmix.

apple yogurt cake in process with the wet ingredients in a glass bowl on the left side, and the same batter with dry ingredients on the right side.

Add half of the apples cut in dice in the batter and fold with a rubber spatula.

Apple yogurt cake in process with apple dice on top of the batter in a glass bowl on the left side, and the apple dice mixed into the batter on the right side

Pour the batter into a lined springform pan and spread (the batter should be thick).

Arrange the remaing apples cut in wedges on the top, making sure leaving 1 inch of space from the edge. Bake the cake.

Apple yogurt cake in process with batter poured in the pan on the left side, and baked cake on the right side.

Tips

  • Drain your yogurt before using it if you see a bit of liquid when opening it.
  • Dice the apples into small, uniform pieces rather than large chunks to ensure even distribution throughout the batter.
  • When you dice the apples, don’t let them sit for too long to keep them from browning or spray them with lemon juice to avoid it.
  • Make sure to leave 1 inch of space from the edge when arranging the wedges of apples on the top.
  • Choose sweet apples for this recipe like Gala, Pink Ladies or fuji apples.
  • Use a springform pan or a silicone mold, and avoid using a standard cake pan that you need to “invert” to remove the cake.
  • To prevent hard edges and a domed cake, use a wet strip around the sides of the pan.
  • Do Not overbake; it will dry your cake, and you will lose the moist texture.

FAQs 

How to store the Apple Yogurt Cake?

The cake is best the day is made. Store any leftovers in the refrigerator under a cake dome for up to 2 days.

Serving suggestions:

This apple yogurt cake is delicious on its own. But if you want to add a bit of indulgence, here are a few ideas:

  • Drizzle some salted caramel
  • Serve with a scoop of vanilla ice cream
  • Add a dollop of freshly whipped cream
top view of an apple yogurt cake with a slice cut and plates, napkin and spoons around.

Variations

  • Add a pinch of cinnamon into the batter
  • Sprinkle almond flakes on top before baking the cake.
  • Add walnuts, cut into pieces for a crunchy addition.
  • Try different fruits: pears, peaches, apricots, or cherries would work well.
a slice of an apple yogurt cake on a dessert plate with a spoon and a pink napkin in the foreground.

Want more fall desserts to try:

If you tried this apple yogurt cake or any recipe on the blog, let me know how you liked it by leaving a comment below or a rating.

Apple Yogurt Cake

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Total time: 1 hour
  • Serves: 6

Apple yogurt cake: an easy recipe with basic ingredients for an irresistible cake

Ingredients

  • 250 g (1 cup) greek yogurt - full fat
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 100 g (1/2 cup) light brown sugar + 1 TBSP to sprinkle
  • 100 g (1 cup) almond meal / ground almonds - sieved
  • 125 g (1 cup) all-purpose flour - sieved
  • 1 teaspoon baking powder
  • 3 Gala apples
  • powdered sugar to dust - optional

Method

  • 1)

    Preheat the oven to 180°C (350°F), fan off. Line an 8-inch (20cm) springform pan with baking paper.

  • 2)

    Peel and dice 1.5 apples (approximately 150g), and finely slice the remaining apples into wedges measuring about 6mm (1/4 inch) thick. Set aside.

    Note: Dice the apples into small, uniform pieces rather than large chunks to ensure even distribution throughout the batter.

  • 3)

    In a large mixing bowl, using a whisk, mix greek yogurt, eggs, vanilla extract and sugar until weel combined.

  • 4)

    Add the flour, almond meal and baking powder. Mix with a rubber spatula until well combined with no flour remains but not do overmix.

  • 5)

    Pour the diced apple (keep the wedges aside) into the batter and fold with a rubber spatula.

  • 6)

    Pour the batter into the prepared springform pan, and spread evenly if needed (the batter should be thick).

  • 7)

    Arrange the wedges on the top, making sure leaving 1 inch of space from the edge (see picture above).

    Sprinkle with 1 tablespoon of sugar.

  • 8)

    Bake for 45-50 min, or a toothpick inserted in the center comes out with dry crumbs, and the top is lightly golden.

    Note: I place wet cake strips around the pans. It helps keep the sides moist and limits the dome on the top, but it usually takes 5 extra minutes to bake the cakes. So, start to monitor the cake after 40 minutes of baking.

  • 9)

    Let the cake cool in the pan for 5 minutes. Then, transfer to a cooling rack. Let cool slightly at room temperature. Optional: Dust with icing sugar before serving.

Notes

– US/UK baking spoons, standard size:  teaspoon: 5ml / tablespoon: 15ml / cup: 240ml

– Store the cakes under a cake dome in the refrigerator for 2 days.

– Scroll back to read tips, variationsstep-by-step photos and FAQ within the blog post that you might find helpful.

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