This cake that hides a tender fruit-studded pocket is not a dense, buttery tart but a light, moist cake. One bite delivers soft crumb, warm cinnamon, and bursts of apple, and the trick is a few simple technique choices that keep it unbelievably moist.
It can be served with vanilla ice cream, whipped cream, or drizzled with salted caramel.
What is Fluffy Apple Cake?
Fluffy Apple Cake sits between a classic loaf cake and a traditional pie. Instead of a double crust or heavy pastry, its structure comes from an aerated egg-sugar batter enriched with yogurt. Apples appear twice, cubed inside the batter and thinly sliced on top for an attractive finish.
Folding fruit into a light batter is an old trick bakers use to keep fruit distributed and to prevent it from sinking. The cubes create texture while thin slices on top caramelize during a long, gentle bake.
Pro Tips for the Best Fluffy Yogurt Apple Cake
- Room-temperature eggs and yogurt are recommended for this recipe. They incorporate more air and produce a lighter crumb.
- Beat the eggs and sugar long enough until pale and ribboning. This traps air that helps give lift and fluff.
- Don’t overmix after adding flour. Stir only until the batter is homogeneous to keep the cake tender.
- Cube the interior apple smaller than the top-sliced apple so the interior fruit becomes tender without releasing too much juice.
Frequently Asked Questions
What makes this pie fluffy instead of dense?
Lightness comes from beating eggs and sugar until pale, trapping air. Also, yogurt adds moisture without weight, and minimal stirring after adding flour preserves the trapped air.
Can I use more apples or a different apple variety?
Yes. Increase apples if you like fruitier bites, but avoid large chunks that will release liquid.
My top slices browned fast, how do I prevent burning?
If the top is browning too quickly, tent the pie loosely with aluminium foil for the remaining bake time. You can also reduce the oven temperature by 10–15°C and extend the baking time slightly.
Can I replace yogurt with something else?
You can substitute sour cream or buttermilk for similar moisture and taste. For non-dairy, try a thick plant-based yogurt with comparable consistency.
How to Store Fluffy Yogurt Apple Cake
They can last in the fridge for up to 4 days. But avoid leaving it at room temperature longer than a day because of the fruit content.
Ingredients
How to Make Fluffy Yogurt Apple Cake
Preheat the oven to 170°C/340°F. Beat the eggs with sugar and vanilla extract, and mix in yogurt.
Preheat the oven to 170°C/340°F. Beat the eggs with sugar and vanilla extract, and mix in yogurt.
In a separate bowl, whisk together flour, baking powder, and cinnamon. Add the dry mix to the wet until a smooth batter forms.
In a separate bowl, whisk together flour, baking powder, and cinnamon. Add the dry mix to the wet until a smooth batter forms.
Peel and remove the core of the apple, dice it into small cubes, and mix with the batter. Line a 16 cm round baking pan with parchment.
Peel and remove the core of the apple, dice it into small cubes, and mix with the batter. Line a 16 cm round baking pan with parchment.
Pour the batter into the prepared pan and level the surface. Thinly slice another apple and arrange the slices in a decorative circle over the batter, slightly overlapping the slices.
Pour the batter into the prepared pan and level the surface. Thinly slice another apple and arrange the slices in a decorative circle over the batter, slightly overlapping the slices.
Drizzle melted butter over slices and bake at 170°C/340°F for 1 hour and 30 minutes.
Drizzle melted butter over slices and bake at 170°C/340°F for 1 hour and 30 minutes.
Remove from the oven and allow the pie to cool in the pan for 20–30 minutes. Slice and serve warm!
Remove from the oven and allow the pie to cool in the pan for 20–30 minutes. Slice and serve warm!
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