Apple Cake with Greek Yogurt
This moist apple cake with Greek yogurt is a delightful dessert perfect for fall. The Greek yogurt adds a tangy twist, making it a unique and easy-to-make treat.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup Greek yogurt
Additional Ingredients
- 2 cups diced apples Granny Smith or Honeycrisp
- 1 tbsp all-purpose flour
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan to prevent sticking.
- Peel and dice the apples, then toss them with 1 tablespoon of flour to prevent them from sinking in the batter.
Mixing
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, use an electric mixer to cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract and Greek yogurt, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the diced apples.
Baking
- Pour the batter into the prepared cake pan. Smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice the cake and serve with a dusting of powdered sugar or a scoop of vanilla ice cream.
Storage
- Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: Use room temperature ingredients for better mixing. Don't overmix the batter to keep the cake light. Toss apples in flour to prevent sinking.
Ingredient Substitutions: Use plant-based yogurt for a dairy-free option. Add nuts for extra texture.
How to Serve: Dust with powdered sugar or serve with ice cream.
Storage & Freshness: Keep in an airtight container. Can be refrigerated for up to a week.
Make-Ahead Tips: The cake tastes even better the next day as the flavors meld together.
Ingredient Substitutions: Use plant-based yogurt for a dairy-free option. Add nuts for extra texture.
How to Serve: Dust with powdered sugar or serve with ice cream.
Storage & Freshness: Keep in an airtight container. Can be refrigerated for up to a week.
Make-Ahead Tips: The cake tastes even better the next day as the flavors meld together.