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If you’ve ever wanted a dessert that feels special but doesn’t require a long ingredient list, this apple yogurt custard cake is the answer. It’s the kind of bake I reach for when there are a couple of apples on the counter and I want something gently sweet for breakfast, snack, or a light dessert. The batter comes together in one bowl, and the Greek yogurt does a lot of heavy lifting—giving the custard a creamy, tangy richness without any butter or oil.

The first time you make it, you might be surprised by how much it puffs in the oven. Don’t worry: that’s exactly what you want, and it settles into a soft, sliceable custard as it cools. The chilling time matters here; it firms up and cuts cleanly, with tender apple slices tucked throughout.

Why You’ll Love This Recipe

Only 5 main ingredients, and they’re all easy to find.
No mixer needed—just a whisk and a bowl.
Lightly sweet with real apple flavor (not overly sugary).
Great make-ahead dessert: it actually slices better after chilling.
Naturally gluten-free thanks to cornstarch (just check labels if needed).
Practical tip: baking until the center is gently set prevents a watery, underbaked custard.

Ingredients

2 medium apples, peeled and thinly sliced (about 10–12 oz / 280–340 g total)
1 1/2 cups plain Greek yogurt (360 g), preferably 2% or whole milk
3 large eggs
1/4 cup maple syrup (60 ml)
1/4 cup cornstarch (32 g)

Ingredient Notes

Apples: Choose a baking apple that holds its shape. Honeycrisp, Pink Lady, or Granny Smith work well. Slice thinly so they soften fully in the custard.
Greek yogurt: Thick Greek yogurt gives the cake its creamy body. Nonfat works, but the texture is slightly less rich. Avoid very runny yogurt.
Eggs: These set the custard. Bring them to room temperature if you can; the batter mixes smoother.
Maple syrup: Adds gentle sweetness and a warm flavor. If you’re out, honey works similarly (same amount), though it’s a bit sweeter.
Cornstarch: Helps the custard set into clean slices. Measure carefully—too little can make it soft, too much can make it slightly starchy.

Kitchen Tools Needed

8-inch (20 cm) round cake pan (springform is helpful but not required)
Parchment paper (or baking spray)
Mixing bowl
Whisk
Measuring cups/spoons
Peeler and knife (or mandoline for thin slices)

Step-by-Step Instructions

Preheat and prep the pan.
Heat the oven to 350°F (180°C). Line an 8-inch (20 cm) round pan with parchment (bottom and, if you can, a strip around the side) or grease it well.
Slice the apples.
Peel and thinly slice the apples (aim for about 1/8 inch / 3 mm). Thin slices soften nicely and bake evenly.
Whisk the custard batter until smooth.
In a large bowl, whisk together the Greek yogurt, eggs, maple syrup, and cornstarch. Keep whisking until the batter looks completely smooth and glossy with no cornstarch lumps (this takes about 45–60 seconds).
Fold in most of the apples.
Fold in about two-thirds of the apple slices, separating the slices as you add them so they don’t clump.
Fill the pan and top with apples.
Pour the batter into the prepared pan and smooth the top. Arrange the remaining apple slices over the surface (I like a loose spiral, but any pattern is fine).
Bake.
Bake for 40–45 minutes, until the edges are puffed and set and the center is gently set (it should jiggle slightly like cheesecake, not ripple like liquid). The top may take on a light golden color around the edges.
Cool, then chill.
Let the cake cool at room temperature for about 45–60 minutes. Then refrigerate for at least 2 hours before slicing. This is when it turns from “puffy bake” into a neat, custardy slice.

Pro Tips

Whisk cornstarch thoroughly: Most custard issues come from hidden cornstarch pockets—whisk until perfectly smooth before adding apples.
Don’t overbake: If you bake until the center is completely firm in the oven, it can turn rubbery after chilling.
Use thicker yogurt: If your yogurt seems runny, strain it for 15–20 minutes in a fine-mesh strainer for a firmer set.
Let it cool before chilling: Putting it in the fridge hot can cause condensation, making the surface wet.
For clean slices: Use a thin knife wiped clean between cuts.

Common Mistakes

Skipping the chill time: It will taste fine warm, but it won’t slice cleanly and may seem under-set.
Using very thick apple slices: Thick slices can stay crunchy and create watery pockets.
Under-whisking the batter: Cornstarch lumps can leave gummy bits in the custard.
Overbaking until fully firm: The texture can go from creamy to eggy quickly.
Not lining the pan: This custard cake is delicate; parchment makes removal much easier.

Variations

Cinnamon apple: Add 1 teaspoon ground cinnamon (and a pinch of salt if you use it regularly in baking) to the batter.
Vanilla: Add 1 teaspoon vanilla extract for a more classic custard flavor.
Pear swap: Replace apples with thinly sliced ripe-but-firm pears.
Extra tang: Use part skyr or a tangier Greek yogurt—great if you like a less-sweet dessert.

Serving Suggestions

Serve chilled or cool, sliced into wedges. It’s lovely on its own, but you can also add a spoonful of extra yogurt on the side, a dusting of cinnamon, or a small drizzle of maple syrup for a dessert feel. I also like it with coffee as a not-too-sweet afternoon treat.

Storage Instructions

Store covered in the refrigerator for up to 4 days. The texture stays best when it’s well wrapped so it doesn’t pick up fridge odors.

Reheating Tips

This cake is best served chilled or at cool room temperature. If you prefer it slightly warm, microwave a slice on low power for 10–15 seconds—just enough to take the chill off without melting the custard.

Nutrition Estimate

Approximate per serving (1 of 8):

Calories: 140
Protein: 8 g
Carbohydrates: 22 g
Fat: 3 g

Recipe Summary

Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: 3 hours (includes chilling)
Servings: 8
Cuisine: American
Course: Dessert / Breakfast
Calories: 140

Frequently Asked Questions

Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is best because it’s thicker. If you only have regular yogurt, strain it until thick (or expect a softer set).

Do I have to peel the apples?
Peeling gives the smoothest texture. If you like a more rustic look and your apples have thin skins, you can leave them on—just slice very thinly.

How do I know when it’s done baking?
Look for puffed, set edges and a center that jiggles slightly when you gently shake the pan. If the middle looks wet and sloshy, it needs more time.

Why did my cake sink after baking?
That’s normal. It puffs from the eggs and heat, then settles into a custard as it cools.

Can I make it ahead for guests?
Yes—this is a great make-ahead dessert. Make it the day before and keep it chilled; it slices even better the next day.

Conclusion

This is one of those simple, dependable recipes that feels like more than the sum of its parts: tender apples, creamy yogurt custard, and just enough sweetness. Give it the full chill time, slice it cold, and you’ll have a neat, bakery-style wedge with barely any effort.