Apple Yogurt Cake

This moist apple yogurt cake is made with olive oil, and has a lovely cinnamon brown sugar streusel. Comes together with no mixer, isn't too sweet, and is absolutely lovely.

Course Dessert

Cuisine American

Diet Halal, Vegetarian

Prep Time 10

Cook Time 35

Servings people

Calories 285kcal

Author Farah Abumaizar

Ingredients

For the cake:

3/4 cup plain yogurt 170g
1/2 cup sugar 100g
1/3 cup olive oil 65g
1/4 cup milk 55g
2 eggs, room temperature
1 teaspoon vanilla
2 apples, peeled and cut into 1/2 inch cubes 300g
1 1/4 cup all purpose flour 160g
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon powder
1/4 teaspoon salt

For the cinnamon sugar swirl:

2 tablespoon butter, melted 28g
1/3 cup brown sugar (light or dark) 65g
1 teaspoon cinnamon powder

Instructions

Preheat oven to 350F (180C), and thoroughly grease an 8x8 square pan or line with parchment paper.
In a large bowl, whisk together yogurt, sugar, milk, olive oil, eggs and vanilla.
Add the apple cubes and fold to combine. Add the flour, baking powder, baking soda, cinnamon and salt and fold until just combined.
Pour half the batter in the prepared pan. In a separate small bowl, mix together melted butter, brown sugar and cinnamon for the swirl. Sprinkle half of this over the batter in the pan.
Add the remaining half of batter and smooth with a spatula. Sprinkle the remaining brown sugar swirl over the top.
Bake for 30-35 min or until toothpick inserted in the center comes out clean. I like eating this warm!

Video

Notes

Serving the cake: You can serve this plain, you can also elevate it with a simple dusting of powdered sugar or a glaze, drizzle of salted caramel, or scoop of vanilla ice cream. I like eating it warm, with a little bit of butter, and some honey drizzled on top.

Substitutions and ingredient notes:

You can use plain or Greek yogurt will both work well in the cake, but use whole milk yogurt.

You can use any type of apples, I prefer Granny Smith, but you can do red apples or one of each.

I haven't personally tried it, but a gluten free flour blend should work in place of the all purpose flour to get a gluten free cake.

Recipe tips:

Once you add the flour to the wet ingredients, stir gently. Don't mix too much or you risk over developing the gluten leading to a tough cake.

Cut apples into relatively even sized cubes, so that they end up cooking to the same texture.

Test for doneness- if a toothpick inserted in the center comes out clean, your cake is ready. Cool completely before cutting into slices.

Storing leftovers: Leftovers will last in an airtight container in the fridge for 4-5 days. You can also portion into slices and freeze slices for up to 3 months. Individual slices will thaw very quickly, and then you can enjoy them on the go.

Nutrition