Apple Yogurt Cake Recipe
Moist apple cinnamon cake made with fresh Honeycrisp apples and full-fat Greek yogurt, finished with an apricot jam glaze.
Servings: 8 servings
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
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
My Top Tip: Check the cake for doneness between the apple slices. A toothpick can pick up moisture from the fruit, so test another spot near the center if the first result is unclear.
Storage: Cool the apple yogurt cake completely, then store it in an airtight container at room temperature for up to 2 days. Or, in the fridge for 4–5 days.
Freezing: Cool the apple yogurt cake completely, then wrap the whole cake (or individual slices) tightly in plastic wrap, then in a freezer-safe bag or container. Freeze for up to 2 months. Thaw in the fridge overnight and bring to room temperature before serving.
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
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