Delicious Apple Cake with Yogurt Recipe
A moist and flavorful apple cake with yogurt, perfect for any occasion. Easy to make and sure to please!
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 cup plain Greek yogurt
- 1 tsp vanilla extract
Fruits
- 2 cups diced apples about 2 medium apples
- 1 tbsp lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
- Peel and dice the apples into small cubes. Toss them with lemon juice to prevent browning and set aside.
Mixing
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy using an electric mixer.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Blend in the Greek yogurt until well combined, ensuring a smooth batter.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the prepared apples.
Baking
- Pour the batter into the prepared cake pan. Smooth the top and bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Serving and Storage
- Slice the cooled cake and serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for up to a week.
Notes
Pro Tips: Ensure ingredients are at room temperature for even mixing. Do not overmix the batter to avoid a dense cake. For a more intense apple flavor, add a teaspoon of apple cider vinegar.
Ingredient Substitutions: Substitute Greek yogurt with regular yogurt for a tangier flavor. Use brown sugar instead of granulated sugar for a deeper taste.
How to Serve: Best served with vanilla ice cream or whipped cream. Dust with powdered sugar for an elegant finish.
Storage & Freshness: Store in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
Make-Ahead Tips: The cake can be baked a day in advance. Store it wrapped in plastic wrap and frost or garnish before serving.
Ingredient Substitutions: Substitute Greek yogurt with regular yogurt for a tangier flavor. Use brown sugar instead of granulated sugar for a deeper taste.
How to Serve: Best served with vanilla ice cream or whipped cream. Dust with powdered sugar for an elegant finish.
Storage & Freshness: Store in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
Make-Ahead Tips: The cake can be baked a day in advance. Store it wrapped in plastic wrap and frost or garnish before serving.