Apple Yogurt Cake Recipe

5 from 2 votes

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.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Author: Yumna Jawad

Equipment

Ingredients

1 ½ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs room temperature
½ cup granulated sugar
1 cup Stonyfield whole milk full-fat Greek yogurt
1 teaspoon vanilla extract
2 large apples peeled, cored, and thinly sliced
3 tablespoons apricot jam

US Customary - Metric

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.

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

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