Apple Yogurt Cake

Yumna Jawad

Published Oct 01, 2025

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Apple yogurt cake made with apples baked into the batter and arranged on top. The yogurt cake is soft and moist without any butter or oil. 15 mins to prep.

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Prep Time 15 minutes
Servings 8 servings
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Cinnamon apple cake on a plate with a slice cut and spatula under a slice.
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This apple yogurt cake recipe is sponsored by Stonyfield, although the content represents my own personal opinion and experience using the product.

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Make a Cake with Apples!

When I come home from apple picking, I can’t help but think of all the ways I’m going to use them: Apple Bread, Apple Cinnamon Muffins, even my Invisible Apple Cake. Lately, though, I’ve been hooked on making this apple yogurt cake. It’s light, fruity, and doesn’t use any oil or butter because the yogurt does everything we need here for a super fluffy cake. Plus, the apple slices on the top are so cute for a party or brunch!

I use Stonyfield’s Organic Whole Milk Greek Yogurt in this apple yogurt cake recipe. I think it makes the cake so soft and moist. It’s my go-to yogurt brand, it’s made with high-quality ingredients (more on that below), and I always have a tub in the fridge for everything from breakfast to baking.

Happy Baking!
– Yumna

Apple Yogurt Cake Ingredients

Ingredients for cake recipe before prepping: Stonyfield Organic Whole Milk Greek Yogurt, flour, sugar, cinnamon, baking powder, baking soda, salt, eggs, vanilla, apricot jam, and apples.
  • Yogurt: I use Stonyfield’s Organic Whole Milk Greek Yogurt in this apple yogurt cake. I think it keeps the texture soft and moist without butter or oil, and it’s an excellent source of protein (per serving). What I also love is knowing it’s USDA Organic and made with 100% organic milk from pasture-raised cows, sourced from family farms. Choosing it feels like a better option for both my kitchen and my family.
  • Apples: Choose crisp, firm apples (like Honeycrisp, Gala, or Fuji) so the slices bake up tender but still hold their shape. Slice them evenly and thinly for the prettiest topping and best texture.
  • Wet Ingredients: Eggs, sugar, and vanilla mix with the yogurt to create the batter base. Make sure your eggs are at room temperature before beating with the sugar for a lighter cake crumb.
  • Dry Ingredients: A simple mix of all-purpose flour, cinnamon, baking powder, baking soda, and salt. Whisk them together before folding into the wet ingredients to prevent clumps and avoid overmixing.

How to Make Apple Yogurt Cake

Eggs and sugar in a bowl before mixing.
Step 1: In another large bowl, add the eggs and sugar, beat until pale and slightly thickened.
Egg and sugar whisked in a bowl with Greek yogurt and vanilla added.
Step 2: Add the yogurt and vanilla to the beaten egg mixture and stir until smooth.
Apple slices added on top of apple cake batter.
Step 3: After folding the dry mixture into the wet mixture, add half of the sliced apples.
Apple yogurt cake batter mixed in a bowl with thin sliced apples.
Step 4: Gently fold the apple slices into the batter.
Cake batter for recipe in a cake pan with apple slices on top before baking.
Step 5: After pouring the batter into the 8″ cake pan, arrange the remaining apple slices on top in a circular pattern, slightly overlapping, and bake until golden brown.
Pastry brush brushing apricot jam over apple yogurt cake after baking.
Step 6: Cool for 10 minutes, then brush with warm apricot jam to give it the apple yogurt cake a glossy finish.
Cinnamon apple yogurt cake recipe.

Apple Yogurt Cake Recipe

Author: Yumna Jawad
No ratings yet
This apple yogurt cake is made with fresh, thinly sliced apples that are baked into the batter and arranged on top. The yogurt cake is soft and moist without any butter or oil, and it only takes 15 minutes to prep.
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Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings8 servings
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Ingredients
 
 

Instructions

  • Preheat the oven to 350°F. Grease and line an 8-inch round or square baking pan with parchment paper.
  • In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
  • In another large bowl, beat the eggs and sugar until pale and slightly thickened. Stir in the yogurt, and vanilla until smooth.
  • Fold the dry mixture into the wet mixture just until no streaks of flour remain. Don’t overmix.
  • Gently fold half the apple slices into the batter. Pour the batter into the prepared pan and smooth the top. Arrange the remaining apple slices on top in a circular pattern, slightly overlapping.
  • Bake for 40–45 minutes, until golden and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool for 10 more minutes.
  • Remove it from the wire rack and place it on a serving plate. Brush it with warm apricot jam to give it a glossy finish.

Equipment

Notes

    • Slice evenly: Use a sharp knife or mandoline to slice the apples thin and even so they cook through at the same rate.
    • Stick with full-fat Greek yogurt: Since this cake has no butter or oil, using Stonyfield’s full-fat Greek yogurt is key to getting that moist, tender crumb. Reduced-fat yogurt won’t give you the same rich texture.
Storage: Once the cake has completely cooled, store it in an airtight container at room temperature for up to 2 days. If you’d like it to last longer, transfer it to the fridge, where it will keep well for about 4–5 days. The texture actually stays nice and moist from the yogurt, even after chilling.
Freezing: This cake freezes well. Wrap the whole cake (or individual slices) tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight and bring to room temperature before serving. If you’d like to freshen it up, you can warm slices briefly in the microwave or oven.
Please note that Metric conversions are estimates only.

Nutrition

Serving: 1slice, Calories: 214kcal, Carbohydrates: 44g, Protein: 7g, Fat: 2g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.4g, Trans Fat: 0.01g, Cholesterol: 42mg, Sodium: 223mg, Potassium: 143mg, Fiber: 2g, Sugar: 23g, Vitamin A: 107IU, Vitamin C: 3mg, Calcium: 74mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Moist apple yogurt cake made with Stonyfield Greek yogurt.

Recipe Tips

  1. Slice evenly: Use a sharp knife or mandoline to slice the apples thin and even so they cook through at the same rate.
  2. Don’t overmix the batter: Once you combine the wet and dry ingredients, stir just until you don’t see streaks of flour. Overmixing can make the cake dense instead of fluffy.
  3. Check doneness carefully: Because of the apples, a toothpick might hit fruit and look underdone. Test in a few spots to make sure the cake (not the apple slices) is baked through.
  4. Stick with full-fat Greek yogurt: Since this cake has no butter or oil, using Stonyfield’s full-fat Greek yogurt is, in my opinion, key to getting that moist, tender crumb. Reduced-fat yogurt won’t give you the same rich texture in my experience.
Slice of homemade apple cake made with Stonyfield Organic whole milk Greek Yogurt on a small plate.

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