Greek Yogurt Apple Cake with Cinnamon Topping
A moist apple cake made with Greek yogurt and oil, finished with a cinnamon sugar topping and a thin vanilla glaze.
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.
Notes
Nutrition is an estimate per slice. Store at room temperature in an airtight container up to 2 days or in the refrigerator up to 4 days. Avoid tasting the raw batter.