Greek Yogurt Apple Streusel Cake
User Reviews
4.8
63 reviews
Excellent
Greek Yogurt Apple Streusel Cake
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Greek Yogurt Apple Streusel Cake combines tart Granny Smith apples with a spiced, moist batter enriched by Greek yogurt and almond extract. The cake is topped with a crunchy walnut streusel and finished with a simple glaze, offering a balance of soft, tender crumb and nutty texture. This cake works well for breakfast or dessert when you want a warming touch of autumn flavors.
Description
The Greek Yogurt Apple Streusel Cake recipe features peeled, lemon-treated Granny Smith apples folded into a batter made from butter, sugar, eggs, oil, Greek yogurt, vanilla, and almond extract. The dry ingredients include flour, baking soda, cinnamon, nutmeg, cloves, and salt, giving the cake a warmly spiced character. The streusel topping made of walnuts, brown sugar, melted butter, and salt adds a crunchy contrast.
Once baked in loaf pans at a moderate temperature, the cake has a lightly spiced, tender crumb with tender apple pieces throughout. The glaze made from powdered sugar, water, and butter adds a subtle sweetness and smooth finish.
Serve this cake sliced at breakfast, brunch, or as a snack with tea or coffee. The combination of Greek yogurt and apples gives moisture and balanced sweetness that doesn’t overpower.
Use an electric mixer for creaming butter and sugar thoroughly to achieve a crumbly texture before adding other wet ingredients.Sifting and dividing the flour and spices help to distribute the flavors evenly and keep the batter light.Peeling and lightly acidulating the apples with lemon juice prevents browning and maintains crispness in the baked cake.Two medium loaf pans of roughly 8 ½ x 4 ½ inches are suitable for this recipe.
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Ingredients
Cake Ingredients
- 1 pound apple about 3 medium, Granny Smith, peeled
- 2 tablespoons lemon juice
- 1 1/2 cups + tablespoons sugar divided
- 1/4 cup unsalted butter room temperature
- 3 large egg room temperature
- 1 tablespoon vegetable oil
- 1 cup Greek yogurt
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 2 1/2 cups flour divided
- 1 1/2 teaspoons baking soda
- 1 3/4 teaspoons cinnamon divided
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- Dash cloves
- 1/3 cup walnuts chopped
- cooking oil spray nonstick
Streusel Ingredients
- 3/4 cup walnuts chopped
- 1/4 cup brown sugar
- 1 tablespoon unsalted butter melted
- Pinch salt
Glaze Ingredients
- 1 cup powdered sugar
- 1 1/2 tablespoons water or more if needed
- 1 teaspoon butter melted
Instructions
- Put peeled apples into a bowl of cold water mixed with lemon juice. Reserve. Place a rack in the center of the oven and preheat to 325 degrees F. Cut the butter into small chunks and place in a large mixing bowl along with 1 1/2 cups sugar. Use an electric mixer to beat together the butter and sugar for a few minutes. Make sure the butter is fully integrated into the sugar and the mixture turns into small, even-sized crumbs.
- Add the eggs and oil to the bowl. Continue to mix until smooth.
- Add the Greek yogurt, vanilla and almond extract to the bowl. Use a spatula to stir the mixture until smooth.
- In a medium bowl, sift together 2 ¼ cups flour, baking soda, 1 ½ tsp cinnamon, ¼ tsp salt, nutmeg and cloves.
- Fold the dry ingredients into the wet to make a thick batter. Don’t overmix—a few lumps are okay.
- In the same medium bowl you used to sift the flour, sift together remaining ¼ cup flour, 2 tbsp sugar and ¼ tsp cinnamon.
- Drain the peeled apples and pat dry. Core the apples and dice them into small ¼ inch chunks.
- Add the apple chunks to the flour, sugar and cinnamon mixture. Toss the apple chunks with the flour until evenly coated.
- Fold the apple chunks and walnuts into the cake batter. Grease two loaf pans with nonstick cooking oil spray. Divide the batter evenly between the two loaf pans.
- Combine streusel ingredients in a food processor and pulse until a crumbly topping forms. If you don’t have a processor, chop the walnuts into very small pieces and mix them with the other streusel ingredients until the mixture is moist and crumbly.
- Sprinkle the tops of the two cakes evenly with streusel, half on each cake.
- Place the cakes into the oven. Bake for 60-70 minutes, turning once halfway through cooking, until the top is brown and a toothpick inserted into the center of the loaf comes out clean. If the top of the cake browns faster than it bakes, cover with foil for the remainder of baking time. It’s a very moist cake, so err on the side of cooking it a little longer if you’re unsure, using the foil to protect against burning.
- Let the cakes cool for 20 minutes in their pans, then gently release and place on a wire rack to cool completely. If the cakes will not release easily, you can also let them cool completely in the pan.
- To make the glaze icing, sift powdered sugar into a small mixing bowl. Use a whisk to mix the ingredients until a thick and creamy icing forms. You want the consistency of thick honey; if you need a little more moisture, add milk a few drops at a time. Just a drop can take it from a thick honey to a runny texture, so add with care. The thicker the frosting is, the more white it will dry... adding too much water will cause it to dry somewhat clear, and it won't have that nice thick white look to it.
- Line a glass with a plastic bag, wrapping the edge of the bag around the outer rim of the glass. This will help you fill it with frosting. Use a spatula to scoop the frosting into the bag.Place cakes on top of a piece of parchment paper or paper towels to catch drips.
- Work the frosting into the corner of the bag and snip off a small corner with scissors. Gently squeeze and drizzle the frosting in a zig-zag pattern across the top of the cakes, using half of the icing for each cake.Let the icing dry for at least 30 minutes to set (it may take longer depending on the weather).
- Serve cake slices with a cup of tea or coffee.
Notes
- Use an electric mixer to beat butter and sugar into small crumbs before adding eggs and oil.
- Peel and soak apple pieces in lemon water to keep them from browning prior to mixing into batter.
- Sift dry ingredients separately and fold gently to avoid overmixing the batter.
- Divide batter evenly between two loaf pans and bake at 325°F until golden.
- Use the glaze to add a final touch of sweetness after the cake has cooled.
Nutrition Information
Show Details
Calories
244kcal
(12%)
Carbohydrates
31g
(10%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Cholesterol
45mg
(15%)
Sodium
176mg
(7%)
Potassium
121mg
(3%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
185IU
(4%)
Vitamin C
2.1mg
(2%)
Calcium
38mg
(4%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 45mg | 15% |
| Sodium | 176mg | 7% |
| Potassium | 121mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 38mg | 4% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
63 reviews
Excellent
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