Apple Yogurt Cake is a go-to recipe for both beginner and experienced bakers. It’s made with pantry-friendly ingredients, comes together in one bowl, and delivers an irresistible texture—light, fluffy, and loaded with apple goodness. The yogurt adds moisture without heaviness, and the apples bring natural sweetness and a soft bite. Whether you’re looking for a cozy fall bake or a year-round fruit-based treat, this cake checks all the boxes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Eggs
Granulated sugar
Plain yogurt (or Greek yogurt)
Vegetable oil (or melted butter)
Vanilla extract
Apples (peeled and chopped)
Directions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large mixing bowl, beat the eggs and sugar until light and fluffy.
Add the yogurt, oil, and vanilla extract to the egg mixture, stirring until smooth.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
Fold in the chopped apples gently.
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Servings and timing
This recipe makes 8–10 servings. Preparation time: 15 minutes Baking time: 35–40 minutes Total time: 50–55 minutes
Variations
Add nuts: Fold in ½ cup of chopped walnuts or pecans for added crunch.
Cinnamon sugar topping: Sprinkle a mix of cinnamon and sugar on top before baking for a sweet crust.
Swap the fruit: Try using pears or peaches in place of apples for a different twist.
Use flavored yogurt: Vanilla or apple-flavored yogurt can enhance the overall taste.
Make it gluten-free: Use a gluten-free flour blend in place of all-purpose flour.
Storage/Reheating
Store the cooled cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, microwave individual slices for 10–15 seconds until warm. The cake can also be frozen for up to 2 months; wrap it tightly in plastic wrap and foil before freezing.
FAQs
How do I keep the cake moist?
Using yogurt helps keep the cake moist naturally. Be sure not to overbake, and store it properly once cooled.
Can I use flavored yogurt?
Yes, flavored yogurts like vanilla or apple work well and add extra depth to the taste.
What kind of apples work best?
Firm varieties like Granny Smith, Honeycrisp, or Fuji hold up well and provide great flavor and texture.
Can I make this cake ahead of time?
Absolutely. The cake stays moist for several days and can be baked a day in advance.
Do I need to peel the apples?
Peeling is recommended for a smoother texture, but leaving the skin on is fine if you prefer more texture.
Can I reduce the sugar?
Yes, you can slightly reduce the sugar depending on your taste or if using sweetened yogurt.
Can this be made into muffins?
Yes, you can divide the batter into muffin tins and bake for about 18–22 minutes.
How do I prevent the apples from sinking?
Chop them small and toss with a bit of flour before folding into the batter to help distribute them evenly.
Can I use whole wheat flour?
You can substitute up to half of the all-purpose flour with whole wheat flour for a slightly denser texture.
Is this cake freezer-friendly?
Yes, it freezes well. Wrap slices individually or the whole cake tightly for best results.
Conclusion
Apple Yogurt Cake is the perfect combination of comfort and simplicity. With minimal prep and basic ingredients, it delivers big on flavor and texture. Whether served plain or with a dusting of powdered sugar, it’s a versatile cake that belongs in every baker’s rotation.
This Apple Yogurt Cake is a soft, moist, and tender dessert that combines the natural sweetness of apples with the creamy tang of yogurt. Easy to make with simple ingredients, it’s perfect for breakfast, snack time, or a light dessert.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
2 large eggs
3/4 cup granulated sugar
1 cup plain yogurt (or Greek yogurt)
1/3 cup vegetable oil (or melted butter)
1 tsp vanilla extract
2 medium apples, peeled and chopped
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large mixing bowl, beat the eggs and sugar until light and fluffy.
Add the yogurt, oil, and vanilla extract to the egg mixture, stirring until smooth.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
Fold in the chopped apples gently.
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Fold in 1/2 cup chopped nuts for added crunch.Sprinkle cinnamon sugar on top before baking for a sweet crust.Use vanilla or apple-flavored yogurt for enhanced flavor.Substitute with gluten-free flour to make it gluten-free.Chop apples small and toss with a bit of flour to prevent sinking.
