yogurt apple cake
if you are looking for a fast and easy fall dessert, this yogurt apple cake is it
this happens to me every year. the kids go back to school and almost instantly i get the urge to wear sweaters and leggings, drink mulled wine, and bake with apples and cinnamon.
i get so excited for september to arrive, when really we don’t get more than a day or two of fall weather until late october. that feels so. far. away.
but our mornings have been nice and cool. i have had all the windows in the house open and even had to wear a sweater for school drop off today. so i baked a cake before the house heated up.
this yogurt apple cake is as easy to make as it is delicious to snack on. one bowl, no stand mixer needed, and in less than 15 minutes your cake is ready for the oven. served warm with some vanilla ice cream or whipped cream this yogurt apple cake makes a wonderful fall dessert, but you know how i feel…if there’s fruit it’s breakfast.
yogurt apple cake
- 1 1/2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon, divided
- 1/4 tsp nutmeg
- 1 cup of sugar, divided
- 1 cup of 0% plain greek style yogurt
- 4 Tbsp butter, melted
- 1 egg
- 1/2 cup milk (i always use whole milk for baking)
- 2 tsp vanilla extract
- 1 apple, peeled, cored, and diced
- preheat the oven to 350 degrees
- butter a cake pan (original recipe calls for a 13 x 9, but i baked mine in a 9 inch spring-form pan)
- mix the flour, baking powder, baking soda, salt, 1 tsp cinnamon, nutmeg, and 1/2 cup of the sugar together in a large bowl
- add the yogurt, butter, egg, and milk, and vanilla and blend well
- fold in the diced apple
- pour batter into the prepared cake pan
- combine the remaining sugar and cinnamon, and sprinkle over the top of the cake
- bake cake 30 - 35 minutes (toothpick inserted in the center should come out clean)
- cool in pan 5 minutes and then turn onto rack (or remove sides from spring-form pan) if baking in a 13x9 pan cake can be cut right from the pan
- serve warm with vanilla ice cream or freshly whipped cream
the original recipe is from ny times cooking with a few small changes. i combined the ny times recipe with an old recipe for cottage pudding cake; i added and egg and some butter instead of only using yogurt in the batter. i also sprinkled the top of the cake with cinnamon and sugar before baking. the consistency of the cake is very pudding-like and the crunchy top adds a nice contrast.
tart granny smith apples work best in this cake, but you could also try honeycrisp which are my favorite for snacking or pink ladies. both are firm enough to hold up and not get mushy during baking.
even if you have to crank up the a/c like i did, this is one cake you need to bake as we head into apple season.