Apple Yogurt Cake

4.53 from 23 votes

This wonderful apple yogurt cake is packed with sweet apples, creamy yogurt, and hints of lemon and cinnamon. It's super moist and delicious. The perfect way to celebrate the autumn apple season!

Prep Time10

Cook Time30

Total Time40

Course: cakes, Dessert

Cuisine: Italian

Keyword: Apple yogurt cake

Servings:

Calories: 243kcal

Author: Katia

Ingredients

4 Large apples, peeled and sliced
1 lemon juice
½ teaspoon cinnamon
2 large eggs, at room temperature
½ cup + 2 Tbsp (125 grams) sugar
¾ cup (190 grams) full-fat yogurt, at room temperature
¼ cup + 1 tbsp (75 ml) vegetable oil
1 teaspoon vanilla extract
1 ½ cup (190 grams) all-purpose flour
1 teaspoon baking powder
⅙ teaspoon salt
2 tablespoons apricot or lemon jam, to glaze (optional)

Instructions

Preheat your oven to 355°F/180°C and place a rack in the middle position. Next, line the bottom of a spring-form cake pan (diameter 21cm/8.5 inches or 23 cm/9 inches) with parchment paper. You can also generously grease the sides and bottom of the pan with butter and flour, shaking out excess flour. Set aside.
Peel, core, and slice the apples into 1/2—or 1/4-inch slices. Add them to a medium bowl with the lemon juice and cinnamon, and toss to combine. Set aside.
Mix the flour with the baking powder and a pinch of salt in a separate bowl.
Using a stand mixer or an electric beater, beat the eggs and sugar for 3-4 minutes until pale and fluffy.
Reduce the speed, and gradually add the vegetable oil, yogurt, and vanilla extract. The batter should be smooth. Next, add the flour, using a spatula to scrape the flour from the side of the bowl. Mix just until combined; a few lumps are fine, so be careful not to overmix.
Finally, add about ⅓ of the sliced apples to the mixing bowl (you can add them sliced or diced) and fold them into the batter using a spatula.
Transfer the batter to the prepared cake pan, level the surface with the back of a spoon, and top with the remaining apple slices.
Bake for 30 minutes without opening the door during baking. After 30 minutes, insert a toothpick or cake tester into the batter in the center of the cake. If it comes out clean, the cake is ready. If not, keep baking for 3 minutes and check again.
When the cake is ready, transfer it immediately to a wire rack and let it cool for 10 minutes. Next, remove it gently from the pan, transfer it to a serving plate, and brush it with warm apricot or lemon jam for a nice, glossy finish. It's delicious on its own, and even better with some vanilla ice cream on the side. Enjoy!

Notes

Spoon & level method: Spoon the flour into the measuring cup (do not press it), then use the back of a knife to level off the top of the cup. Don't scoop the flour out of the bag with your measuring cup because you could have more flour than you need for the recipe and a dry cake. I recommend using a kitchen scale for a more accurate measurement.

Nutrition facts: The nutrition values are for one serving only. They are based on an online nutrition calculator. It's an estimate and should not be considered a substitute for a professional nutritionist's advice. Please see my disclosure policies.

Nutrition