This Yogurt Apple cake is a light, tender sponge with fresh apple and a tang from yogurt. It is the sort of baked delight that feels both homey. The cake relies on two simple tricks, whipped egg whites folded into a yolk-based batter for lift, and yogurt for moistness and subtle acidity that brightens the apple’s sweetness.
It pairs beautifully with a mug of tea and can be eaten as an afternoon snack. Just expect a pale, pillowy crumb, a thin crisp top, and caramelized apple slices that add texture and charm.
What is Yogurt Apple Cake?
Yogurt Apple Cake uses yogurt to keep the crumb moist and egg-white aeration to create a springy texture. Unlike dense, butter-heavy cakes, this treat is airier and showcases the apples on top as both a visual and flavor highlight.
Its roots combine classic European sponge techniques with simple, seasonal fruit. An approach popular in home baking for its modest ingredient list and reliable results.
Pro Tips for the Best Yogurt Apple Cake
- Separate eggs carefully because any yolk in the whites will prevent proper whipping. Use chilled eggs for easier separation.
- Bring yolks and yogurt to room temperature for a smoother batter and better integration of ingredients.
- Whip egg whites gradually. Start slow, then increase speed as they foam before adding sugar.
- Mix gently by using a large spatula and cut through the center, lifting from the bottom. This will help you preserve as much air as possible for a light cake.
- Thin apple slices work best, they caramelize quickly and sit on top without sinking.
- Tap the pan once on the counter to release large air pockets before baking.
Frequently Asked Questions
What makes this cake light instead of dense?
Whipped egg whites folded into the yolk batter create trapped air in the batter. That trapped air expands in the oven and produces a light, sponge-like texture.
Can I use plain yogurt or Greek yogurt?
Plain yogurt is ideal for moisture without heaviness, while Greek yogurt is thicker. If using Greek yogurt, thin it slightly with a teaspoon or two of milk to match the consistency of plain yogurt.
Do I have to use cake flour?
Cake flour produces a softer crumb due to its lower protein content. If you only have all-purpose flour, remove 1 tablespoon per cup and replace it with 1 tablespoon cornstarch, sifted together to mimic cake flour.
How to Store Yogurt Apple Cake
Store at room temperature for up to 2 days, or refrigerate for up to 4 days. You can also freeze them for up to 2 months.
Ingredients
How to Make Yogurt Apple Cake
Whip the egg whites with sugar until soft foam forms.
Whip the egg whites with sugar until soft foam forms.
In the medium bowl with the yolks, add sugar and whisk until slightly pale. Then add in your oil.
In the medium bowl with the yolks, add sugar and whisk until slightly pale. Then add in your oil.
Mix in yogurt until smooth, sift in the cake flour, and mix.
Mix in yogurt until smooth, sift in the cake flour, and mix.
Add the yolk batter to the whipped egg whites and mix gently.
Add the yolk batter to the whipped egg whites and mix gently.
Pour the batter into a pan and smooth the top.
Pour the batter into a pan and smooth the top.
Arrange apple slices on the surface in a decorative layer and bake at 160°C (320°F) for about 30 minutes.
Arrange apple slices on the surface in a decorative layer and bake at 160°C (320°F) for about 30 minutes.
Remove from the oven, allow the cake to cool for a couple of minutes, and sprinkle powdered sugar. Serve plain, with fruits, yogurt, or whipped cream if you like.
Remove from the oven, allow the cake to cool for a couple of minutes, and sprinkle powdered sugar. Serve plain, with fruits, yogurt, or whipped cream if you like.
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