Make this easy, delicious, and super moist Italian Apple Yogurt Cake using a few basic ingredients. This elegant Italian cake is not too sweet and is perfect for your fall table!
Want to try some more such delicious cake recipes, then here are some more just for you – Vanilla Pound Cake, Marie Biscuit Cake, Chocolate Chip Pound Cake, Apple Cinnamon Cake, Parle G Cake, Strawberry Cake, and Lemon Pound Cake.
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About Apple Yogurt Cake
This Italian Apple Yogurt Cake is a super soft and moist cake loaded with fresh apples. The chopped apples add a nice crunch and bite to the rather soft and moist cake.
Apple and Yogurt Cake is loaded with fall flavors and is great to serve as a snack anytime. It is a nice addition to your evening tea parties or picnic baskets.
This apple cinnamon yogurt cake is also a great dessert for family gatherings, Thanksgiving, Rosh Hashanah, and New Year’s Eve.
Instead of baking it as a cake, you can pour the batter into muffin molds and make muffins. You can also bake it in small loaf pans for festive gifting.
Ingredients
Apple – You can use either red apples or green apples. If you want the cake to be nice and sweet, go for red apples such as Gala apples or Honey Crisp apples and green ones such as Granny Smith apples if you like that subtle tart flavor.
You can also mix green and red apples.
You can also use any local apples that are easily available to you.
Flour – The base of this cake is prepared using all-purpose flour. You can use whole wheat flour for a healthier twist, but the taste and texture will differ slightly.
Sugar – I use granulated white sugar, but you can replace it with coconut sugar, brown sugar, or organic raw sugar.
Cinnamon – Add in a little cinnamon powder, which will change the cake game. A little adds so much flavor and taste that this one is hard to miss.
You can replace cinnamon with lemon zest for a zesty flavor.
Vanilla Extract – Use a good quality vanilla extract, as the taste depends greatly on it.
Greek Yogurt – Full-fat Greek yogurt will make this easy apple cake recipe super soft and moist and is one of the most important ingredients in this cake.
So many Greek yogurts are available in the market under various brands; choose any regular unflavoured one for this recipe.
You can replace greek style yogurt with regular plain yogurt but make sure it’s thick and not watery.
Others – You will also need unsalted butter, eggs, lemon juice, and baking powder. Make sure all the ingredients are at room temperature.
You can replace butter with light olive oil or canola oil.
If you want an eggless option, increase the yogurt quantity or use a flaxseed paste instead of eggs.
How To Make Apple Yogurt Cake
Prepare The Apples
Wash 10 oz (285 g) of juicy red apples and wipe them using a kitchen towel.
Cut the apples into half and then into quarters. Peel the skin (optional) and remove the center hard part with the seeds. Now chop the apples into small pieces. Set aside.
Cut 1 large apple into thin slices to top the cake and set aside.
Note – Do not prepare the apples much before adding them to the cake; otherwise, they will turn black from oxidation.
Make The Cake
Preheat the oven to 350 Degrees F (180 degrees C).
Grease a 9-inch baking pan with butter and line it with parchment paper.
Add ½ cup (113 g) of softened unsalted butter and 1 cup (200 g) of granulated sugar to the bowl of a stand mixer fitted with a paddle attachment.
Whisk on medium speed until light and fluffy (3-4 minutes). Scrape the sides of the bowl with a silicone spatula a few times while whisking.
Note – You can also whisk butter and sugar using a handheld electric mixer.
Add 3 large eggs, one at a time, and mix well after each addition.
Now add
- 2 cups of all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ cup Greek yogurt
- chopped apples
to the bowl and mix just until combined.
Note – Do not overmix after adding the flour; otherwise, the cake may turn dense.
Pour the batter into the prepared pan and spread it evenly using a silicon spatula.
Top the cake batter with apple slices.
Keep the pan in the middle rack of the oven and bake for 40-50 minutes or until the top is browned and a toothpick inserted into the center comes out clean.
Remove the pan from the oven and cool the cake for 10 minutes.
Transfer the cake to a wire rack and cool it completely. Cut into slices and serve independently or with a scoop of vanilla ice cream.
Frequently Asked Questions
It’s totally up to you. I don’t peel the apples as I like the skin’s texture but feel free to peel them if you wish.
To make a gluten-free version, substitute all-purpose flour with any gluten-free flour you prefer. My personal favorite is almond flour. The taste and texture will differ a bit.
To make this yogurt apple cake eggless, replace each egg with 2 tablespoon applesauce, 2 tablespoon yogurt, or 2 tablespoon flaxseed egg (that is 2 tablespoon flaxseed powder dissolved in some water).
Storage Suggestions
You can store this delicious apple yogurt cake in an airtight container or a cake dome for about 3 days at room temperature.
After 3 days, you can store it in the fridge in an air-tight container for 2 more days.
You can straightway refrigerate it for up to 7 days.
While serving, you can either enjoy it cold, at room temperature, or heat it in the microwave until nice and warm.
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Recipe Card
Italian Apple Yogurt Cake Recipe
Ingredients
- ½ cup unsalted butter (113 g, softened at room temperature)
- 1 cup granulated sugar (200 g)
- 3 large eggs (at room temperature)
- 2 cups all-purpose flour (240 g)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ cup greek yogurt (100 g)
- 10 ounces red apples (285 g)
- 1 large red apple (cut into thin slices)
Instructions
Prepare The Apples
- Wash the apples and wipe them using a kitchen towel.
- Cut the apples into half and then into quarters. Peel the skin (optional) and remove the center hard part with the seeds. Now chop the apples into small pieces. Set aside.
- Cut 1 apple into thin slices for topping the cake and set aside.
- Note – Do not prepare the apples much before adding them to the cake otherwise they will turn black from oxidation.
Make The Cake
- Preheat the oven to 350 Degrees F (180 degrees C).
- Grease a 9-inch baking pan with butter and line it with parchment paper.
- Add butter and sugar to the bowl of a stand mixer fitted with a paddle attachment.
- Whisk on medium speed until light and fluffy (3-4 minutes). Scrape the sides of the bowl with a silicone spatula a few times while whisking.
- Note – You can also whisk butter and sugar using a handheld electric mixer.
- Add eggs, one at a time, and mix well after each addition.
- Now add flour, baking powder, cinnamon, vanilla extract, yogurt, and chopped apples to the bowl and mix just until combined.
- Note – Do not overmix after adding the flour otherwise the cake may turn dense.
- Pour the batter into the prepared pan and spread it evenly using a silicon spatula.
- Top the batter with apple slices.
- Keep the pan in the middle rack of the oven and bake for 40-50 minutes or until the top is browned and a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and cool the cake for 10 minutes.
- Transfer the cake to a cooling rack and cool it completely. Cut into slices and serve.
Aditi Mathur
Hello Neha Ma’am,
I would love to try this recipe but I have 2 queries:
1. Can we use regular yoghurt instead of Greek?
2. Is there any alternate to sugar here?
Neha Mathur
Yes, you can use thick yogurt. Sugar can be replaced with brown sugar or jaggery powder. But the taste will change a lot.
Kim Philippi
I made this cake and got RAVE reviews!! I used a little more yogurt & sugar and baked in a springform pan. I’m pretty sure that this is now the cake I’ll be requested to make for my family members birthdays!!