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Apple Yogurt Cake

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.

Prep Time
10 mins
Cook Time
10 mins
Servings: 9 people
Calories: 285 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 350F (180C), and thoroughly grease an 8x8 square pan or line with parchment paper.
  2. In a large bowl, whisk together yogurt, sugar, milk, olive oil, eggs and vanilla.
  3. Add the apple cubes and fold to combine. Add the flour, baking powder, baking soda, cinnamon and salt and fold until just combined.
  4. 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.
  5. Add the remaining half of batter and smooth with a spatula. Sprinkle the remaining brown sugar swirl over the top.
  6. 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

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

% 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.