Crisp, juicy Granny Smith apples are the star player in this delightful and simple apple yogurt cake recipe, along with a little brown sugar and a touch of cinnamon. The yogurt adds moisture and a subtle tang that balances the sweetness, and the recipe is kept light with oil instead of butter.
Whenever I have a surplus of apples on hand, I know exactly what to do with them. Make apple cake! (Or this apple crisp.) 😉 This apple cake recipe with yogurt is not too sweet which makes it a lovely breakfast or brunch treat and, of course, it's an apple lover's dream dessert. Its old-fashioned bakery aroma alone makes baking it so worth it!
While most of the sweet recipes I make are small batch baking recipes, I made an exception with this one since it also doubles as a great fall breakfast or snack. (You'll be glad you made the full cake, trust me.) Plus, it freezes beautifully so no need to feel like you have to eat the whole thing right away.
🌿 Ingredients
For the apples, I like to use Granny Smith apples, but Honeycrisp or any other less-sweet variety also work well.
I love using plain Greek yogurt, but full-fat regular yogurt works equally well. Also, feel free to substitute melted unsalted butter for the oil if desired. And any kind of brown sugar works (light or dark).
See recipe card below for exact quantities.
📝 Instructions
🍳 Recipe
Easy Apple Yogurt Cake (Moist & Tender)
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan with a little oil or butter and dust with flour. Peel and chop the apples into bite-size pieces (don't worry if they're not all uniformly sized.)2 medium apples
- Place the flour, baking powder, baking soda, cinnamon and salt in a medium mixing bowl and use a whisk to incorporate.1 ¼ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon cinnamon, ¼ teaspoon sea salt
- In a larger bowl, use the whisk to beat the eggs a little, then add the brown sugar, yogurt, oil and vanilla and whisk again.2 large eggs, ⅔ cup packed brown sugar, ½ cup plain yogurt, ⅓ cup vegetable oil, ½ teaspoon vanilla extract
- Using a silicone spatula, fold the dry ingredients into the wet until just incorporated (don't over mix.) Fold the apples into the batter and then pour everything into the pan and use the spatula or your fingers to even out the top.
- Bake for 35-40 minutes or until a toothpick comes out clean. Let cool for at least 15 minutes, carefully flip the cake out onto a serving plate, and use a flour duster filled with powdered sugar to dust the top of the cake if desired.
- Serve immediately, and enjoy.
Nutrition
Notes
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