This Apple Greek Yogurt Cake is easy to make, deliciously moist, and the perfect companion to a mug of tea or coffee. Grab some local apples if you can, and let’s get baking!
One of my fondest memories growing up in the Okanagan was the anticipation of fruit season. Cherries, plums, peaches, pears, and of course, delicious crunchy apples fresh off of the tree. I had no clue how lucky we were! I moved away from the Okanagan for about 10 years before returning, and have such a different level of appreciation for the fruit that we grow here (and the amazing wine we produce of course!).
I’ve been making a version of this cake for years, but wanted a change. Since my husband and son are addicted to anything ‘apple’, I figured I would try an apple version of this cake. I changed it up and made the streusel whole wheat and cut back on the sugar from the original recipe. It was the smell of sweet success.
I hope you love it as much as our clan did!
Apple Baking Recipes
It would be an understatement to say I have “many’ apple recipes……The truth is I adore baking with apples. Maybe thats the Okanagan gal in me?! They are so versatile and accessible all year long, making them one of my go-to fruits in baking. Here are a couple of my favourites!
- Lunchbox Apple Oat Bars
- Beet, Carrot & Apple Cake
- Bourbon Apple Crisp
- Baked Apple Cinnamon French Toast
- Apple Galette
- Homemade Applesauce
What Apples are Best for Baking?
Apples that soften without losing their shape are the best for baking. I like Granny Smith, Ambrosia or Gala apples (or a mix!). They are all a safe bet! Note, a Granny Smith apple may be slightly more tart. I like to use this page from BC Tree Fruits as reference for all the apple varietal details!
Apple Greek Yogurt Cake
Apple Greek Yogurt Cake
Ingredients
For the Cake
- 10 cups peeled and thin sliced BC apples*
- 2 tablespons water
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/3 cup Greek yogurt plain or vanilla
- 2 teaspoon vanilla
- 1/4 cup butter
- 3/4 cup sugar
- 2 eggs
Whole Wheat Streusel
- 1 cup finely chopped pecans
- 1/4 cup. brown sugar
- 1/4 teaspoon salt
- 1/4 cup melted butter
- 1/2 cup. whole wheat flour
- 1 teaspoon cinnamon
Instructions
For the Cake
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Preheat the oven to 350F and grease a 13×9" baking pan.
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In a medium heavy-bottomed pot over medium-low heat, combine the apples, water, brown sugar and cinnamon and cook until the apples are soft but not broken down, about 20 minutes. Set aside to cool.
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In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
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In a separate small bowl combine the Greek yogurt, and vanilla and set aside.
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In a large bowl or Kitchen Aid Mixer beat the butter and sugar at high speed until light coloured. Add the eggs one at a time and beat until fluffy. Add the flour and yogurt mixtures alternately in 2 parts while mixing on low speed until mixed, scraping the sides of the bowl.
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Spread the cooled apple mixture in the bottom of the prepared pan and even it out with the back of a large spoon so that it evenly covers the pan.
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Carefully spoon the cake batter over the apple base and gently spread to cover the apples with a spatula or the back of a spoon (you can wet the spoon with some water to make it a bit easier).
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Sprinkle the streusel evenly over the top and bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean.
For the Streusel
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Combine all of the ingredients together and spread evenly over the cake before baking.
Recipe Notes
*I used BC Gala apples because they keep their shape but you can use another type.
Had a slice of this yummy cake ~ thanks Tori! For me, it’s one of those old fashioned, warm, cozy desserts ~ any day, any season, bring on the apple recipes!
I made this cake on the weekend and it was so delicious! I love many of your posts, especially the baking ones because you cut down on the sugar. Do you have any plans to post baked doughnut recipes? I just ordered popsicle molds and can’t wait to try out some of your recipes!
Hey Tori,
Have you ever subbed sugar for honey and butter for coconut oil? Do you think this substitution will work if I try these in your recipes?
Kate
Hi Kate I haven’t tried it but would love to hear if you give it a whirl! Different ingredients can yield different results so it’s hard for me to say without trying it. Have a great day!
Tori,
Do you actually cook 10 cups of apples in only 2 Tablespoons of water?
Hi Cathi! I only add the water to prevent the apples from scorching at the beginning: once the water starts to cook out of the apples you shouldn’t need any more but it may depend on how juicy your apples are – you can add a bit more if needed! Tori
Do you think it would yield a similar result if the apple was mixed in with the batter? Have you tried that before?
I think it would turn out amazing Julianne! I would just save the topping and put that on the top of the cake (not mix it in). Let me know if you end up trying it please!
For the streusel I only have white flour….will this change anything?
No you can use white flour Stephanie! Would love to hear how you like it if you make it!
Ended up trying the recipe as is and it was amazing! Used Bob’s mill all purpose flour substitute for relatives with celiac and everyone has been gobbling it up all weekend! Will try the apples mixed in next time. Thanks for a healthier alternative to apple pie 👏🏻
Hi Tori, I made this cake for our Thanksgiving dinner and it was a huge hit with the family. Thanks for the recipe. We all loved how it just has the right amount of sweetness.
For your apple mixture, did you keep or drain the liquid? My apples cooked out quite a bit of water so I drained it. I used gala apples as suggested.
Lastly, the taste was amazing but I find the cake texture a bit dense. If I whipped the egg white separately and folded it with the rest of the batter, do you think I will end up with a lighter consistency? Thanks!
Hi Quyen, thank you for the feedback! My apples didn’t cook out a lot of liquid so I didn’t drain it but of course apples are all different. Good call on draining the liquid!
I think that folding in the egg white would work well to lighten up the cake. It’s a bit of a denser cake, perhaps I will play around with the batter recipe to see if I can work any magic:). Take care!! Tori