Recipe: Apple Yogurt Cake with a Cinnamon-Sugar Streak (2024)

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Faith Durand

Faith DurandSVP of Content

Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.

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updated May 2, 2019

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Recipe: Apple Yogurt Cake with a Cinnamon-Sugar Streak (1)

It's a moist cake with a crumb that's almost creamy, swirled with cinnamon, and juicy with small bites of apple. It will take you about 15 minutes to make.

Serves12

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Recipe: Apple Yogurt Cake with a Cinnamon-Sugar Streak (2)

My recipe stories seem to fall into a predictable rut: I had to feed a few people, and I needed something easy and simple, and so this recipe was born. But honestly, that’s the way I cook. I look for recipes that give maximum pleasure at the lowest common denominator of work, ingredients, and convenience. The results aren’t always worth talking about, but this recipe — oh, this one is. It’s a moist cake with a crumb that’s almost creamy, swirled with cinnamon, and juicy with small bites of apple. It will take you about 15 minutes to make, and regardless of whether my story gets old, this recipe never will.

This recipe materialized during a week of cooking for a group of scientists doing research in snowy Colorado. The first night we were there, I needed a quick, simple dessert. I had all the makings of a yogurt cake, like this simple, favorite recipe. But I had been craving spring’s sweet fruits and berries. They were not really around yet, of course, but I wanted a bite of fruit. So I turned to apples.

Over-wintered apples are always available, and I love their mild sweetness and brightness when cut up very small and baked in a cake. They are juicy little pops of fruit. I also craved cinnamon, and so I spread a crumbly mix of cinnamon and brown sugar through the middle and over the top of this cake. This created a cinnamon streak running right through the cake, and a dimpled, puckered top filled with brown sugar glaze.

The beautiful thing about this cake, besides its moist lusciousness, is that it all mixes up in one bowl, and you don’t even need beaters. It’s only mildly sweet, too; much of the sweetness comes from the apples.

In fact, I came downstairs the morning after I made this and found only a corner or two remaining. My crew had evidently decided that this was good for breakfast as well, and attacked it with considered purpose. There were only a few moist crumbs left, two days later, but they were just as delicious as when I took the cake out of the oven.

Tester’s Notes

This apple cake is not too sweet and goes perfectly with a hot mug of coffee or tea in the morning. Besides how easy it is to throw this together, I love that it’s so moist it’s almost like a bread pudding. I highly recommend using whole-milk yogurt here for the best flavor and texture. Also, metal cake pans bake faster than glass or ceramic pans, so check on your cake accordingly. Make sure to let it cool for one hour so that it has plenty of time to set up.

Comments

It's a moist cake with a crumb that's almost creamy, swirled with cinnamon, and juicy with small bites of apple. It will take you about 15 minutes to make.

Serves 12

Nutritional Info

Ingredients

  • Cooking spray or olive oil

  • 1 1/2 cups

    whole regular or Greek yogurt, well-stirred

  • 1 cup

    granulated sugar

  • 2/3 cup

    olive oil

  • 1/4 cup

    freshly squeezed lemon juice

  • 3

    large eggs

  • 1 1/2 teaspoons

    vanilla extract

  • 1 1/2 pounds

    apples (preferably tart, such as Granny Smith)

  • 2 1/2 cups

    all-purpose flour

  • 2 1/2 teaspoons

    baking powder

  • 3/4 teaspoon

    baking soda

  • 1/2 teaspoon

    salt

  • Pinch freshly ground nutmeg

  • 2 1/2 teaspoons

    ground cinnamon, divided

  • 1/2 cup

    packed light or dark brown sugar

  • 2 tablespoons

    unsalted butter, at room temperature

Instructions

  1. Arrange a rack in the middle of the oven and heat to 350°F. Lightly coat a 9x13-inch baking pan with baking spray or olive oil.

  2. Place the yogurt, granulated sugar, oil, lemon juice, eggs, and vanilla in a large bowl and whisk to combine. Peel and core the apples, then chop into rough 1/2-inch chunks. (Do not grate the apples or the batter will be too wet.) You should end up with 4 to 4 1/2 cups of apples. Add the apples to the yogurt mixture and stir to combine.

  3. Add the flour, baking powder, baking soda, salt, nutmeg, and 1/2 teaspoon of the cinnamon. Stir just until no dry pockets of flour remain; set aside. Place the remaining 2 teaspoons cinnamon, brown sugar, and butter in a small bowl and smash with a rubber spatula to combine.

  4. Pour 1/2 of the batter into the pan. Sprinkle with 1/2 of the cinnamon-brown sugar mixture on top, dropping it on the batter in small lumps. Spread the rest of the batter over the top, then sprinkle with the remaining cinnamon-brown sugar.

  5. Bake until a tester inserted in the center comes out clean, covering with aluminum foil toward the end if the top is browning too much, 45 to 55 minutes. Place the pan on a wire rack and let it cool for at least 1 hour. Cut and serve the cake warm or at room temperature.

Recipe Notes

Storage: This cake can be covered and stored at room temperature for up to 4 days, and it gets even more moist as it sits, due to the apples.

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Recipe: Apple Yogurt Cake with a Cinnamon-Sugar Streak (2024)

FAQs

What does yogurt do in baking cake? ›

The thick yogurt makes for a “denser, tighter crumb” and makes the case more “luscious,” she says. “That is a unique ability of yogurt.” Its inherent sour tang also nicely mellows out the sweetness of the cake. And yes, it just so happens to be more nutritious than, say, sour cream.

Is apple and yogurt good for you? ›

Apples and yogurt make a healthy snack. Sliced apples topped with vanilla yogurt create more than just a good flavor combination. They complement one another, with yogurt providing nutrients you won't get from apples, and apples filling in with the fiber and vitamin C that yogurt lacks.

Is it better to bake with yogurt or Greek yogurt? ›

You have to be careful with swapping Greek yogurt and regular. In some applications, the thinner consistency of regular yogurt doesn't impact the recipe at all. With baking, if a recipe specifically calls for Greek yogurt, the added moisture from using regular yogurt instead might make the dough or batter too wet.

Which is better for cake sour cream or yogurt? ›

While sour cream sets the stage for a denser, more traditional cake, the inclusion of Greek yogurt can often lead to a lighter, health-conscious choice with a subtler finish, perfect for those who enjoy a less heavy dessert.

Is it good to put cinnamon in yogurt? ›

But if you just add a dash of cinnamon--1/2 teaspoon of the copper-colored spice--to plain yogurt, you can reap some fantastic health benefits. Studies have shown that cinnamon can help lower LDL cholesterol levels, keep blood sugar levels low, and even boost memory and brain function.

What fruits should not be mixed with yogurt? ›

“Fruits, especially citrus fruits such as strawberries, grapes, oranges, amla, etc, should not be taken with milk or yoghurt. This is because this combination can lead to gastritis and a host of other gut health issues,” she said.

Can I mix apple with yogurt? ›

Yes, yogurt and apples can be eaten together. In fact, combining yogurt with fruit, such as apples, is a common and healthy snack or breakfast option.

What does yogurt replace in a cake mix? ›

According to Live Strong, ''You can use Greek, plain, fat-free or low-fat yogurt whenever your favorite baking recipe calls for oil, shortening, butter, milk or even sour cream.

What ingredient does yogurt replace in baking? ›

I use Greek yogurt in place of much heavier, higher fat or more calorie dense ingredients – like butter, sour cream, oil, or buttermilk. Using yogurt in your baked goods will make them incredibly moist, while adding yogurt to savory dips and soups gives them creaminess with a touch of tang.

What does yogurt replace in baking? ›

Substitute Greek Yogurt for Higher-Fat Ingredients

From traditional comfort foods to fresh baked goods, Greek yogurt can substitute oil and mayonnaise. Oil: Replace oil with Greek yogurt when baking muffins, cakes and even waffles.

Can I skip yogurt in cake? ›

Sour cream, especially full-fat sour cream, is a great substitute for yogurt in baking. It has a similar tangy flavor and creamy texture, making it suitable for a variety of recipes like cakes, muffins, and quick breads.

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