Desserts
This apple cake made with oil and yogurt delivers a perfect balance of tender crumb and aromatic vanilla-spiced apples—no dry crumbs or greasy texture here. The secret lies in the oil and yogurt combination, which creates an ultra-moist crumb while keeping the cake light. I’ve baked this recipe countless times, and it never fails to impress with its buttery richness and subtle sweetness that lets the apples shine.
The oil keeps the cake tender without making it dense, while the yogurt adds moisture and a gentle tang that brightens the flavors. You’ll start with a simple mix of flour, sugar, and spices, then fold in finely chopped apples and a touch of cinnamon for warmth. The result? A cake with a fine, even crumb that’s perfect for slicing into generous pieces.
Baking at 350°F for 40-50 minutes ensures a golden top and edges while keeping the center just set. The yogurt’s acidity also helps stabilize the leavening agents, so you won’t end up with a cake that falls flat. Serve it warm with a dusting of powdered sugar or a drizzle of caramel glaze for that bakery-fresh finish.
This recipe is foolproof for beginners but refined enough to impress experienced bakers. The apples stay tender, the spices infuse deeply, and the oil-yogurt combo ensures every bite is moist and flavorful. Let’s get baking—your kitchen will smell like autumn in minutes.
Ingredients for apple cake made with oil and yogurt
The perfect combo for ultra-moist apple cake—just 12 simple ingredients for bakery-style results.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for even texture |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Light Brown Sugar 🍚 | ½ cup | Packed lightly |
| Unsalted Butter 🧈 | ¾ cup | Room temperature, full-fat |
| Plain Yogurt 🥛 | 1 cup | Full-fat, unsweetened |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🌿 | 1 tbsp | Pure, not imitation |
| Baking Powder 🧂 | 2 tsp | Aluminum-free preferred |
| Ground Cinnamon 🌶️ | 1 ½ tsp | Freshly ground preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Apples 🍎 | 4 medium | Peeled, finely diced |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The apples are game-changers here. Honeycrisp or Fuji stay tender when baked—Granny Smith adds tartness if you prefer. Trader Joe's has great pre-peeled options if you're short on time, but I always peel and dice mine myself. The yogurt should be full-fat for that rich texture (Greek works too), and the butter? Room temperature is key—no cold chunks in your batter. For the spices, Penzeys cinnamon has the best aroma, but any good brand works. Pro tip: Toss the diced apples with lemon juice right away to keep them from browning while you mix everything else.
No applesauce? Substitute with 1.5 cups of finely grated apple (peeled, of course). Short on yogurt? Sour cream at the same amount works in a pinch, though it’ll be slightly tangier. Running low on vanilla? Almond extract at half the amount gives a nice twist. The baking powder can be swapped for 1.5 tsp baking soda plus 1 tsp cream of tartar if that’s what you’ve got. And if you’re worried about the cake being too sweet, reduce the sugar by 0.25 cup—the apples’ natural sweetness balances perfectly. For extra moisture, add 1 tbsp of apple cider to the batter.
This cake keeps beautifully—3 days at room temperature wrapped in foil, or 5 days in the fridge once cooled. Freezes for up to 3 months if you want to make it ahead. I always bake a double batch and freeze half for lazy weekends. Slice it warm with a dusting of powdered sugar, or go fancy with a caramel glaze (equal parts powdered sugar and milk, warmed). The leftovers? Perfect for French toast the next morning—trust me on that.
Why You'll Love This Recipe
- No Fuss Mixing: I swear by this recipe’s simplicity—just stir together flour, sugar, and yogurt until it’s just combined. No creaming butter for hours, no overmixing, and the oil keeps it tender without fuss. Honestly, I’ve made it while chatting on the phone.
- Spiced Moist Magic: That combo of brown sugar and yogurt? It’s the secret to a cake that’s rich but not heavy, with apples soaking up just enough sweetness to stay juicy. The butter-oil blend gives it a melt-in-your-mouth texture—like biting into a hug.
- Weeknight Crowd-Pleaser: Slice it warm for breakfast, pack it for lunch, or serve it at a picnic—this cake handles everything. Between us, my kids beg for it after school, and it’s the only dessert my picky in-laws won’t argue about.
- Budget-Friendly Leftovers: Uses pantry staples (flour, sugar, yogurt) and stretches to feed four for days. The apples caramelize beautifully the second day, and I’ve even turned stale slices into French toast—zero waste, all flavor.
Step-by-step instructions for apple cake made with oil and yogurt
Here's how to create a tender, moist cake with perfect spice harmony and juicy apple filling.
Prepare the Apples and Preheat the Oven
Peel the 4 medium apples and cut them into fine, even dice—about ¼-inch pieces. Toss them in a bowl with the 1 tablespoon lemon juice to prevent browning. This keeps the apples bright and preserves their natural sweetness throughout baking.
While you prep the apples, preheat your oven to 350°F. Grease a 9-inch round cake pan or line it with parchment paper for easy removal. A well-greased pan ensures your cake won't stick, especially with this moist batter.
Cream the Butter and Sugars Together
In a large mixing bowl, combine the 0.75 cup unsalted butter (at room temperature) with the 1.5 cups granulated sugar and 0.5 cup light brown sugar. Using an electric mixer on medium speed, beat for 3-4 minutes until light and fluffy. You're looking for a pale, ribbony texture—this incorporates air that creates that signature tender crumb.
I press down on the butter mixture occasionally to check consistency. It should feel thick but still spreadable when you press it with your finger. This ensures proper mixing without overworking the butter, which can lead to a dense cake.
Mix in Wet Ingredients and Combine Dry Components
Add the 2 whole large eggs, one at a time, mixing well after each addition. Then stir in the 1 cup plain yogurt and 1 tablespoon vanilla extract until fully combined. The yogurt adds moisture and tang that balances the sweetness, while the vanilla enhances the apple flavor.
In a separate bowl, whisk together the 2.5 cups all-purpose flour, 2 teaspoons baking powder, 1.5 teaspoons ground cinnamon, and 0.5 teaspoon salt. Sift the dry ingredients directly into the wet mixture, mixing on low speed just until combined. Be careful not to overmix—stop when you see a few flour streaks remaining.
Fold in Apples and Bake to Golden Perfection
Gently fold in the prepared apple mixture using a spatula, being careful not to break up the apples too much. Pour the batter into your prepared cake pan and smooth the top. The apples should be evenly distributed throughout the batter for consistent flavor and texture.
Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. The cake should be golden brown on top with slightly pulled edges. If the top browns too quickly, tent the pan with aluminum foil to prevent over-browning while maintaining even cooking.
Cool and Serve with Confidence
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This gradual cooling prevents cracking and allows the cake to set properly, ensuring clean slices.
The result should be a moist, tender cake with a perfect balance of sweetness and spice, where each bite delivers juicy apple pieces. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate dessert experience.
Pro Tips For Making Apple Cake Made With Oil And Yogurt
- Whisk the Yogurt: Beat the yogurt with the wet ingredients until it’s smooth and fully incorporated—no lumps, no streaks. I used to just stir, and the cake turned out dense; now I give it 30 seconds with a whisk, and the texture stays light and tender.
- Brown the Sugar: Swap half the granulated sugar for light brown sugar and toast it in a dry pan for 2–3 minutes until it smells caramelized. This adds depth without extra effort—just let it cool before mixing, or your kitchen will smell like a bakery.
- Don’t Overmix: Stop folding in the apples when the batter’s just combined—no need for a smooth finish. Overworking it develops gluten, and the cake turns tough. A few streaks of flour are fine; the apples will soften and distribute as it bakes.
- Grease the Pan Twice: Use butter for the first coat, then dust with flour and tap out the excess. The yogurt makes this cake sticky, and skipping this step guarantees a fight to get it out of the pan. (Trust me, I’ve lost cakes to this.)
Dietary considerations for these flavors
Gluten-Free Adaptation
Swap the all-purpose flour for a 1:1 gluten-free baking flour blend like Bob’s Red Mill or King Arthur. Use the same measurement (2.5 cups) but add 1 extra teaspoon of xanthan gum to mimic gluten’s structure. I’ve tested this with Honeycrisp apples and found the texture stays moist—just avoid overmixing the batter. 🌾
Dairy-Free Options
Replace the yogurt with 1 cup unsweetened coconut yogurt (like So Delicious) for a neutral flavor, or Greek-style almond milk yogurt for a nuttier twist. Use the same amount of butter substitute—½ cup dairy-free margarine (like Earth Balance) or avocado oil for richness. The cake will still be tender but slightly lighter.
Lower Sugar Version
Reduce the granulated sugar to 1 cup and the brown sugar to 0.25 cup, then add 2 tablespoons of monk fruit sweetener (like Lakanto) or 1 tablespoon of erythritol. The apples’ natural sweetness shines through, and the yogurt’s tang balances any residual sweetness. I’ve baked this with Granny Smith apples and found it perfectly tart-sweet.
Nut-Free Considerations
Skip any nut-based substitutions (like almond flour) and stick to certified gluten-free oats (¼ cup blended into the dry mix) for structure. For extra moisture, add 2 tablespoons of applesauce to the batter. Always check labels on yogurt and vanilla extract to ensure they’re nut-free, especially if using store-bought brands.
Vegan Adaptation
Use vegan butter (like Miyoko’s) and replace the eggs with 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, mixed for 5 minutes). For yogurt, choose a coconut or almond-based vegan yogurt (like Silk). The texture stays moist but may be slightly denser—bake for 55-60 minutes to ensure doneness.
Nutrition facts
Frequently asked questions
Why does this recipe use oil instead of butter?
The oil creates a tender, moist crumb without making the cake greasy. It blends more evenly than butter, ensuring a uniform texture throughout. Plus, it stays fresh longer at room temperature, making this cake perfect for make-ahead baking. The yogurt then adds moisture and a subtle tang that balances the sweetness beautifully.
Can I use Greek yogurt instead of regular yogurt?
Greek yogurt works perfectly and adds even more protein for a denser texture. Just make sure it's full-fat for the best moisture. If using non-fat, add 1 tablespoon of melted butter to compensate. The tanginess will be slightly more pronounced, but it still pairs wonderfully with the apples.
How do I prevent my cake from being too dry?
Don't overbake—check for doneness at 45 minutes with a toothpick. The yogurt and oil combo keeps it moist, but if your kitchen runs hot, tent the pan with foil after 30 minutes. Also, avoid opening the oven door too frequently, which can cause moisture loss. For extra insurance, brush the warm cake with 2 tablespoons of apple cider while cooling.
What's the best way to store leftovers?
Wrap tightly in plastic wrap and store at room temperature for 2 days, or refrigerate for up to 5 days. For longer storage, slice and freeze individual portions for 3 months. The yogurt actually helps preserve freshness better than traditional butter-based cakes. Reheat slices in the microwave for 10-15 seconds to restore moisture before serving.
Can I add nuts or raisins to this recipe?
Yes, but go easy! Fold in ½ cup chopped walnuts or pecans with the apples, or add ½ cup raisins soaked in warm water for 10 minutes. The yogurt and oil combo already creates a rich texture, so too many additions can make the cake dense. For extra flavor, sprinkle 1 teaspoon cinnamon over the nuts before baking.