Introduction
This Apple Yogurt Cake is a tender, moist delight that perfectly balances the tangy freshness of yogurt with the sweet warmth of cinnamon-spiced apples. Lighter than traditional butter cakes yet wonderfully satisfying, it showcases the natural sweetness of fresh apples while the yogurt creates an incredibly soft crumb. The hint of cinnamon and optional walnuts add depth and texture, while the apricot glaze lends a beautiful shine and subtle sweetness. Perfect for breakfast, afternoon tea, or a light dessert, this versatile cake embodies the Italian philosophy of simple ingredients prepared with care. Each slice offers pockets of tender apple throughout a delicate, yogurt-enriched base—a truly comforting treat for any time of day.
Ingredients
Wet Ingredients
- 3 large eggs, at room temperature
- 4 tablespoons (50g) granulated sugar, plus more to taste for sprinkling
- 500g (2 cups) natural (plain) yogurt
- 30g (2 tablespoons) unsalted butter, melted and cooled
Dry Ingredients
- 3 tablespoons “00” all-purpose flour (approximately 30-40g)
Fruit & Flavorings
- 2 medium apples (approximately 300g total), peeled, cored, and thinly sliced
- Juice of 1 lemon (approximately 2 tablespoons)
- Ground cinnamon, to taste (approximately 1-2 teaspoons)
- Chopped walnuts, to taste (approximately ½ cup/50g)
Glaze & Finishing
- 2-3 tablespoons apricot or apple jam, warmed for spreading
Instructions
- Preheat & Prepare Pan
- Preheat your oven to 180°C (356°F).
- Line a 22cm round or square baking tray with parchment paper, ensuring the edges extend beyond the pan for easy removal.
- Lightly brush the paper’s edges and corners with some of the melted butter to prevent sticking.
- Whisk Eggs & Sugar
- In a large bowl, crack in the eggs and add 4 tablespoons of sugar.
- Whisk vigorously until the mixture turns pale and slightly thickened—about 2-3 minutes by hand.
- This important step aerates the eggs and ensures a light, tender crumb in the finished cake.
- Incorporate Yogurt & Butter
- Add the natural yogurt to the egg-sugar mixture and stir until smooth and well combined.
- Pour in the cooled melted butter and whisk until fully incorporated into the batter.
- Add Flour
- Sift the flour directly into the wet ingredients to prevent lumps.
- Using a rubber spatula, gently fold the flour into the mixture until just combined.
- Take care not to overmix, as this can develop gluten and result in a dense cake.
- Prepare Apples
- In a separate bowl, toss the thinly sliced apples with lemon juice to prevent browning.
- Add ground cinnamon to taste (start with 1 teaspoon and adjust according to preference).
- If using, mix in the chopped walnuts with the apple slices.
- Assemble
- Pour half of the batter into the prepared pan and spread it evenly across the bottom.
- Arrange half of the cinnamon-apple mixture over the batter in a single layer.
- Pour the remaining batter over the apple layer, using the spatula to ensure even coverage.
- Top with the remaining apple slices, gently pressing them slightly into the surface of the batter.
- Sprinkle Sugar & Cinnamon
- Lightly dust the top of the cake with a sprinkle of granulated sugar.
- Add a pinch more ground cinnamon across the surface for additional aroma and flavor.
- Bake
- Bake in the preheated oven for 40 minutes, rotating the pan halfway through the baking time for even browning.
- The cake is done when the top is golden brown and a skewer inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool & Glaze
- Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
- Using the parchment paper overhang, gently lift the cake out of the pan and transfer it to a wire rack.
- Let it cool completely before glazing.
- Warm the apricot or apple jam slightly (either in a microwave or on the stovetop) until it’s fluid enough to spread.
- Brush the jam evenly over the surface of the cooled cake to create a shiny, sweet glaze.
- Slice & Serve
- Once the glaze has set, cut the cake into wedges or squares as desired.
- Serve at room temperature, optionally with an extra dollop of yogurt or whipped cream.
Nutritional Information
Per serving (based on 8 slices):
- Calories: 215
- Protein: 7g
- Carbohydrates: 25g
- Fat: 10g
- Fiber: 2g
- Sugar: 18g
- Sodium: 65mg
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Servings: 8
Cooking Tips and Tricks
Yogurt Selection
For best results, use full-fat plain yogurt rather than low-fat varieties. The higher fat content contributes to the cake’s moisture and richness. Greek yogurt can also be used but may result in a slightly denser texture—if using Greek yogurt, consider adding 2 tablespoons of milk to adjust the consistency.
Perfect Apple Slices
Slice the apples thinly (about 3mm or ⅛ inch) for even cooking. A mandoline slicer works wonderfully for this, creating uniform slices that cook at the same rate. For variety in texture, you can dice half the apples and slice the remainder for topping.
Room Temperature Ingredients
The eggs and yogurt should be at room temperature before mixing. Cold ingredients don’t incorporate as well and can result in a less airy batter. Remove them from the refrigerator about 30 minutes before starting.
Flour Measurement
If using volume measurements rather than weight, fluff the flour first with a fork, then lightly spoon it into the measuring spoon and level off with a knife. This prevents adding too much flour, which would make the cake dense.
Testing Doneness
Since this cake is quite moist due to the yogurt and apples, the traditional skewer test might be misleading. Look for golden edges that are just beginning to pull away from the sides of the pan, and a center that springs back when lightly touched.
Variations and Substitutions
Flour Options
While “00” flour creates a particularly tender crumb, standard all-purpose flour works well too. For a nuttier flavor, substitute 1 tablespoon of the flour with almond flour or ground nuts.
Fruit Variations
Replace one apple with a ripe pear for a more complex flavor profile. Alternatively, add a handful of fresh or frozen berries (blueberries work particularly well) to the center layer for bursts of color and tartness.
Dairy Alternatives
For a dairy-free version, use coconut yogurt and coconut oil in place of regular yogurt and butter. The slight coconut flavor pairs beautifully with the apples and cinnamon.
Sweetener Options
The sugar can be replaced with honey (use 3 tablespoons) or maple syrup (use 3½ tablespoons) for different flavor notes. Brown sugar can be substituted for a deeper, more caramel-like sweetness.
Spice Enhancements
Experiment with spice combinations by adding a pinch of nutmeg, cardamom, or ginger along with the cinnamon. A teaspoon of vanilla extract added to the wet ingredients also enhances the overall flavor profile.
Common FAQs
Why is there so little flour in this recipe?
This is intentional! The minimal flour creates a delicate, custard-like texture that’s more similar to a clafoutis than a traditional cake. The eggs and yogurt provide structure, while the small amount of flour binds the ingredients together without making it heavy.
Can I use flavored yogurt instead of plain?
Yes, vanilla or honey yogurt can work well, but reduce the added sugar by 1-2 tablespoons to compensate for the sweetness already in the yogurt. Avoid strongly flavored yogurts that might compete with the apple and cinnamon.
My cake seems too wet in the center. What went wrong?
This cake does have a moist texture by design, but if it seems undercooked, it likely needed a few more minutes in the oven. Oven temperatures vary, so next time try extending the baking time by 5-10 minutes, covering with foil if the top is browning too quickly.
Can I make this cake ahead of time?
Absolutely! The flavor actually improves after resting for a day as the apple and cinnamon notes develop. Store at room temperature (covered) for up to 2 days, or refrigerate for up to 5 days.
What does “qb” mean in the ingredients list?
“QB” or “quanto basta” is an Italian cooking term meaning “as much as needed” or “to taste.” It indicates that you should adjust that ingredient according to your preference rather than adhering to a strict measurement.
Storage and Make-Ahead Tips
Room Temperature Storage
Store the completely cooled cake covered with a cake dome or loosely wrapped in foil at room temperature for up to 2 days. The moisture from the apples and yogurt helps keep it fresh.
Refrigerator Storage
For longer storage, refrigerate the cake for up to 5 days. Bring slices to room temperature before serving for the best flavor and texture, or warm briefly in a 150°C (300°F) oven for 5 minutes.
Freezing Instructions
This cake freezes beautifully! Wrap individual slices or the entire cooled, unglazed cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then apply the glaze just before serving.
Make-Ahead Components
You can prepare the apple-cinnamon-walnut mixture up to a day ahead and store it covered in the refrigerator. The lemon juice will prevent browning. Allow it to come to room temperature before using.
Serving Suggestions
For a special brunch presentation, warm individual slices slightly and serve with a dollop of Greek yogurt and a drizzle of honey. For dessert, pair with a scoop of vanilla ice cream or a light dusting of powdered sugar instead of the jam glaze.
This Apple Yogurt Cake embodies rustic elegance with its simple preparation and refined flavor. The combination of tangy yogurt and sweet apples creates a delightfully balanced dessert that feels both comforting and sophisticated. Whether enjoyed with morning coffee, afternoon tea, or as a light dessert following a hearty meal, this versatile cake is sure to become a favorite in your recipe collection.
