Go Back
Print Recipe

Apple Yogurt Cake

Prep Time20 minutes
Cook Time1 hour 5 minutes
Servings: 8

Equipment

  • 7-inch springform cake pan

Ingredients

  • 4-5 small or 3 medium honey crisp or cosmic crisp apples, peeled, cored, and sliced.
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • 5 tbsp unsalted butter, softened
  • ½ cup cane sugar
  • 1 large egg
  • ½ tsp vanilla extract
  • ⅓ cup greek yogurt (full fat or 2%)

Instructions

  • Preheat oven to 350°. Line a 7-inch springform pan with parchment paper and butter the sides and bottom.
  • In a small bowl, sift together flour, baking powder, baking soda, salt and cinnamon.
  • In a large mixing bowl, beat butter and sugar on high speed for 2–3 minutes, until light and fluffy.
  • Mix in the egg, vanilla, and Greek yogurt; beat for another minute until smooth and creamy. Add the flour mixture and mix on low speed just until combined. Do not overmix.
  • Gently fold the sliced apples into the batter using a spatula then transfer batter to the cake pan and spread the batter evenly.
  • Bake for 55–65 minutes. At the 45 minute mark, cover the top loosely with aluminum foil to prevent over-browning. The cake is done when golden brown and a toothpick inserted in the center comes out clean.
  • Let cool in the pan for 40-45 minutes before releasing the springform ring. Serve as is, or dust with powdered sugar before serving.