Apple Yogurt Cake
User Reviews
5.0
39 reviews
Excellent
Apple Yogurt Cake
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This moist apple yogurt cake is made with olive oil, and has a lovely cinnamon brown sugar streusel. Comes together with no mixer, isn't too sweet, and is absolutely lovely.
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Ingredients
For the cake:
- 3/4 cup PLAIN yogurt 170g
- 1/2 cup sugar 100g
- 1/3 cup olive oil 65g
- 1/4 cup milk 55g
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 2 apples, peeled and cut into 1/2 inch cubes 300g
- 1 1/4 cup all purpose flour 160g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon powder
- 1/4 teaspoon salt
For the cinnamon sugar swirl:
- 2 tablespoon butter, melted 28g
- 1/3 cup brown sugar (light or dark) 65g
- 1 teaspoon cinnamon powder
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Instructions
- Preheat oven to 350F (180C), and thoroughly grease an 8x8 square pan or line with parchment paper.
- In a large bowl, whisk together yogurt, sugar, milk, olive oil, eggs and vanilla.
- Add the apple cubes and fold to combine. Add the flour, baking powder, baking soda, cinnamon and salt and fold until just combined.
- Pour half the batter in the prepared pan. In a separate small bowl, mix together melted butter, brown sugar and cinnamon for the swirl. Sprinkle half of this over the batter in the pan.
- Add the remaining half of batter and smooth with a spatula. Sprinkle the remaining brown sugar swirl over the top.
- Bake for 30-35 min or until toothpick inserted in the center comes out clean. I like eating this warm!
Notes
- Serving the cake: You can serve this plain, you can also elevate it with a simple dusting of powdered sugar or a glaze, drizzle of salted caramel, or scoop of vanilla ice cream. I like eating it warm, with a little bit of butter, and some honey drizzled on top.
- Substitutions and ingredient notes:
- You can use plain or Greek yogurt will both work well in the cake, but use whole milk yogurt.
- You can use any type of apples, I prefer Granny Smith, but you can do red apples or one of each.
- I haven't personally tried it, but a gluten free flour blend should work in place of the all purpose flour to get a gluten free cake.
- Recipe tips:
- Once you add the flour to the wet ingredients, stir gently. Don't mix too much or you risk over developing the gluten leading to a tough cake.
- Cut apples into relatively even sized cubes, so that they end up cooking to the same texture.
- Test for doneness- if a toothpick inserted in the center comes out clean, your cake is ready. Cool completely before cutting into slices.
- Storing leftovers: Leftovers will last in an airtight container in the fridge for 4-5 days. You can also portion into slices and freeze slices for up to 3 months. Individual slices will thaw very quickly, and then you can enjoy them on the go.
Nutrition Information
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Calories
285kcal
(14%)
Carbohydrates
40g
(13%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
47mg
(16%)
Sodium
224mg
(9%)
Potassium
131mg
(4%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
185IU
(4%)
Vitamin C
2mg
(2%)
Calcium
81mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9people
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 224mg | 9% |
| Potassium | 131mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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