Warm, tender, and packed with seasonal charm, this apple yogurt cake isn’t just another fruit dessert—it’s the kind of cake you make once and then keep coming back to. Incredibly moist thanks to yogurt, and layered with soft, cinnamon-scented caramelized apples, this recipe delivers comfort in every slice. It’s not just a fall favorite—it’s a year-round treat that’s easy enough for weeknights and elegant enough for guests.

Unlike overly sweet or dry apple cakes, this version strikes a perfect balance: lightly spiced, subtly sweet, and rich in texture without being heavy. Serve it plain, with a dusting of sugar, or warm with a spoonful of whipped cream or yogurt on the side. Either way, this cake knows how to make an impression.

Caramelized Apples: The Heart of This Cake

What sets this apple cake apart is the use of caramelized apples. Instead of simply folding in raw slices, the apples are first gently sautéed in butter, sugar, and cinnamon until golden and tender. This process deepens their flavor, adding richness and a soft bite that contrasts beautifully with the light crumb of the cake.

A Closer Look at the Ingredients

Apples: You’ll need four total—three for caramelizing and one for decorating the top. Use crisp, slightly tart varieties like Honeycrisp, Pink Lady, or Granny Smith to balance the sweetness.
Yogurt: Adds moisture and a slight tang that rounds out the sweetness. You can use plain, vanilla, or even apricot yogurt, depending on your preference.
Brown Sugar or White Sugar: Brown sugar brings a deeper flavor, but white sugar works just as well if that’s what you have on hand.
Neutral Oil: Sunflower or canola oil keeps the crumb soft without adding flavor that competes with the apples.
Eggs: Two large eggs give the cake structure and richness.
Flour: Standard all-purpose flour (known as “00” in Italy) forms the base of the batter.
Baking Powder: One packet or a tablespoon for a reliable lift.
Cinnamon: Go with your taste—just a pinch for a hint, or more if you love that cozy warmth.
Maple Syrup (Optional): A spoonful adds depth and a whisper of sweetness, but you can skip it if you prefer.

Optional Swaps:

For a dairy-free version, use plant-based yogurt and a non-dairy butter alternative for the apples.
To make it gluten-free, substitute your favorite 1:1 gluten-free flour blend.

Step-by-Step: How to Make the Cake

Start with the Caramelized Apples: Peel and dice three apples into small chunks. In a skillet over low heat, melt the butter and add the sugar and a sprinkle of cinnamon. Toss in the apples and stir occasionally as they soften and begin to caramelize. This usually takes about 10–15 minutes. Once done, set them aside to cool.
Prepare the Batter Base: In a mixing bowl, beat the eggs and sugar using an electric whisk until the mixture is light and airy—this adds volume to the cake. If using maple syrup, add it now.
Add the Liquids: With the mixer still running on low, pour in the yogurt followed by the oil. Beat until well combined.
Incorporate the Dry Ingredients: Sift in the flour, baking powder, and your desired amount of cinnamon. Mix gently until everything is just combined—don’t overwork the batter.
Fold in the Apples: Gently stir in the cooled caramelized apples using a spatula. You want them evenly distributed but still intact.
Assemble and Bake: Line a 22–24 cm (9–10 inch) cake pan with parchment paper. Pour in the batter and smooth the top. Thinly slice the final apple and arrange the slices decoratively on top. Dust lightly with extra sugar if you’d like a subtle crust.
Bake: Place in a preheated oven at 180°C (350°F), using the static (non-fan) setting. Bake for about 45 minutes, or until the top is golden and a skewer inserted into the center comes out clean.
Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring to a wire rack. It can be enjoyed slightly warm or at room temperature.

Serving Suggestions

This cake is lovely on its own, but it pairs beautifully with a few additions:

A dollop of whipped cream or Greek yogurt on top
A scoop of vanilla ice cream for a dessert-style presentation
A light drizzle of honey or warm maple syrup just before serving

Storing and Reusing Leftovers

Once cooled, store the cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days—bring it to room temperature or gently warm before serving.

You can also freeze individual slices by wrapping them in parchment paper and sealing in a freezer bag. They’ll keep well for up to a month.

Creative reuse tip: Leftover slices can be cubed and turned into a rustic trifle with layers of yogurt or whipped cream and extra fruit, or even toasted lightly and served with a scoop of ice cream for a quick dessert.

Apple Yogurt Cake with Caramelized Apples

This apple yogurt cake is a perfect balance of soft texture, rich flavor, and the warmth of cinnamon and caramelized apples. Moist, tender, and subtly spiced, it’s an ideal dessert for any occasion. The caramelized apples add extra richness, making each bite a comforting delight.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Dessert

Cuisine American

Servings 8 servings

Calories 300 kcal

Ingredients

Cake Ingredients

270 g all-purpose flour
120 g brown sugar Can substitute with white sugar
100 ml vegetable oil Can use canola or sunflower oil
2 large eggs
250 g plain yogurt Can use vanilla or apricot yogurt
1 packet baking powder
1 tbsp maple syrup Optional, can skip if desired
to taste cinnamon
1 apple for decoration

Caramelized Apple Ingredients

3 apples For caramelizing
50 g butter
40 g sugar White or brown sugar
to taste cinnamon To taste

Instructions

Peel and dice 3 apples. In a skillet, melt the butter, then add sugar and cinnamon. Cook the apples over low heat, stirring occasionally, until they are tender and caramelized, about 10–15 minutes. Let them cool down.
In a mixing bowl, beat 2 eggs with 120g brown sugar until the mixture is light and fluffy. Add the maple syrup, yogurt, and oil, and mix until combined.
Sift in 270g flour, 1 packet of baking powder, and cinnamon to the mixture. Stir gently until everything is well incorporated.
Carefully fold in the caramelized apples. Be sure they are evenly mixed throughout the batter.
Preheat the oven to 180°C (350°F) and line a 22–24 cm cake pan with parchment paper. Pour the batter into the pan.
Decorate the top of the cake with thin slices of one apple. Optionally, sprinkle with some sugar.
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool before serving.

Notes

For a dairy-free version, use plant-based yogurt and non-dairy butter.
You can substitute white sugar for brown sugar, but brown sugar adds a richer flavor.
Feel free to add nuts or dried fruit for extra texture.

Keyword Cake, Apple, Yogurt, Caramelized Apples, Cinnamon, Baking, Moist Cake, Easy Dessert, Homemade Cake