Greek yogurt apple cake is a moist, tender everyday cake with chopped apple folded into the batter, a crackly cinnamon sugar topping, and a thin vanilla glaze. The yogurt and oil keep the crumb soft for days, and the whole thing comes together in one bowl for the dry ingredients and one for the wet.
It is an easy cake for beginners, since there is no creaming and no mixer required. A wooden spoon does the job. Serve it for breakfast, with an afternoon cup of coffee, or as a simple dessert after dinner, and expect it to disappear quickly.
Table of Contents
Why This Works
Greek yogurt brings moisture and a gentle tang that balances the sweetness of the apples and the sugar. Combined with vegetable oil, it gives a crumb that stays soft instead of drying out the next day, which butter-only cakes often do.
Baking powder and baking soda work together here. The soda reacts with the acid in the yogurt for lift and browning, and the baking powder adds a steady rise. Mixing the wet and dry ingredients only until combined keeps the cake light.
The cinnamon sugar topping is mixed with melted butter until it is lumpy and wet. As it bakes, it melts into a sweet, crisp layer that contrasts with the soft cake below. A simple glaze on top adds a final touch of sweetness.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1 cup peeled, chopped apple (about 1 large red apple)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup plain Greek yogurt
- For the topping: 1/4 cup granulated sugar, 1 tsp ground cinnamon, and 1 tbsp melted butter
- For the glaze: 1/4 cup powdered sugar and 1 to 2 tbsp milk
How to Make Greek Yogurt Apple Cake
1. Heat the oven and prepare the pan
Preheat the oven to 350 degrees F, or 320 degrees F if you use a fan-forced oven. Grease an 8 inch round cake pan and line the bottom with parchment paper.
2. Mix the dry ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Add the chopped apple and stir briefly so the pieces are lightly coated in the flour mixture.
3. Mix the wet ingredients
In a separate bowl, whisk together the eggs, vanilla, oil, and yogurt just enough to break up the yolks and blend everything smooth.
4. Combine the batter
Pour the wet ingredients into the dry ingredients. Mix gently with a wooden spoon until just combined and no dry streaks remain. Do not overmix. Spoon the batter into the prepared pan and level the top.
5. Make the topping
Stir the sugar, cinnamon, and melted butter together until the mixture is lumpy and wet. Sprinkle it evenly over the batter.
6. Bake
Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Cooking times vary slightly with the pan and the apple pieces, so start checking at 35 minutes.
7. Cool
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before glazing.
8. Glaze and serve
Whisk the powdered sugar with 1 tablespoon of milk until smooth, adding a second tablespoon if the glaze is too thick. Drizzle it over the cooled cake and let it set for a few minutes.
How to Serve
Serve slices plain with coffee or tea, or add a spoonful of lightly sweetened yogurt or a scoop of ice cream for dessert. A dusting of extra cinnamon looks nice on top.
For a brunch table, pair it with Amish cinnamon sugar coffee cake and a plate of banana bread with yogurt. If you enjoy apple desserts, French apple cake and apple crumble bars make a lovely trio on a dessert tray.
How to Store and Reheat
Once the cake and glaze have set, store it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 4 days, and let slices come to room temperature before serving.
To freeze, wrap the unglazed cake tightly and freeze it, then thaw it in the refrigerator and glaze before serving. A slice also warms nicely in the microwave for a few seconds.
Tips and Variations
Because the batter contains raw eggs, avoid tasting it before baking. The Ohio State University Extension advises against eating raw dough or batter.
Fresh red apples give a mild sweet flavor, while Granny Smith apples add a tart edge. Cut the apple into small, even pieces so they bake through and distribute evenly in the cake.
Use full-fat Greek yogurt for the best texture, and measure the flour by spooning it into the cup and leveling it off rather than scooping. If you want to use plain regular yogurt, choose a thick one so the batter is not too loose. A pinch of nutmeg in the batter pairs well with the cinnamon.
FAQ
Can I use regular yogurt instead of Greek yogurt?
Yes, but choose a thick plain yogurt, or drain off extra liquid first. A very thin yogurt can make the batter too loose.
Do I have to peel the apple?
Peeling gives the most even texture, but unpeeled apple works if you chop it finely. The skin adds a bit of color and chew.
How do I know when the cake is done?
A toothpick inserted in the center should come out clean or with a few dry crumbs. The top should be golden and spring back lightly.
Can I bake this in a different pan?
An 8 inch square pan works, though the bake time may be shorter. Check for doneness a few minutes early.
Can I skip the glaze?
Yes. The cinnamon sugar topping is sweet enough on its own, so the glaze is optional.
Greek Yogurt Apple Cake with Cinnamon Topping
Ingredients
Main Ingredients
- 1 ½ cup all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- 1 cup peeled chopped apple about 1 large red apple
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup vegetable oil
- ½ cup plain Greek yogurt
- ¼ cup granulated sugar for the topping
- 1 tsp ground cinnamon for the topping
- 1 tbsp butter melted, for the topping
- ¼ cup powdered sugar for the glaze
- 1 tbsp milk up to 2 tbsp, for the glaze
Instructions
Cooking
- Preheat the oven to 350 degrees F. Grease an 8 inch round pan and line the bottom with parchment.
- Whisk the flour, baking powder, baking soda, salt, and sugar in a large bowl. Stir in the chopped apple.
- In a separate bowl, whisk the eggs, vanilla, oil, and yogurt until smooth.
- Pour the wet mixture into the dry mixture and stir gently until just combined. Spoon the batter into the pan.
- Stir the topping sugar, cinnamon, and melted butter until lumpy and wet, then sprinkle over the batter.
- Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk the powdered sugar with the milk until smooth and drizzle over the cooled cake.
