Ingredients
For the Cake:
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 cup (240 g) plain or Greek yogurt (unsweetened)
- 1 tsp vanilla extract
- 2 medium apples, peeled and finely chopped or thinly sliced
- 1 tbsp lemon juice (to keep apples from browning)
Optional Topping:
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 1 tbsp melted butter
Instructions
1. Prepare the Apples
Peel, core, and chop or slice the apples.
Toss with lemon juice and set aside.
2. Make the Batter
In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In another large bowl, beat butter and sugar until creamy and light.
Add eggs one at a time, mixing well after each.
Mix in yogurt and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture and mix until just combined.
Gently fold in the apple pieces.
3. Bake
Preheat oven to 350°F (175°C).
Grease and line an 8-inch (20 cm) round or square baking pan.
Pour in the batter and spread evenly.
If using the topping, mix brown sugar, cinnamon, and melted butter, then drizzle or sprinkle over the top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool and Serve
Let the cake cool for 15 minutes before removing it from the pan.
Serve warm or at room temperature — it’s especially good with a dusting of powdered sugar or a scoop of vanilla ice cream.
Tips for a Perfect Cake
- Use sweet-tart apples like Honeycrisp, Fuji, or Gala.
- Don’t overmix the batter — that’s key to keeping it fluffy.
- For extra moisture, you can replace 2 tablespoons of flour with ground almonds.
- The cake stays fresh and soft for up to 3 days in an airtight container.