This Apple Yogurt Cake is a wonderfully moist and fluffy dessert that perfectly combines the sweetness of apples with the tangy richness of yogurt and a delicate hint of almonds. The cake’s soft texture, paired with the crispiness of baked apple slices, creates a delightful contrast that will leave you wanting more. Whether you’re looking for an easy afternoon snack or a dessert for a special gathering, this cake brings comfort and indulgence to every bite. The yogurt not only adds moisture but also enhances the flavors, making it an irresistible treat that feels light and refreshing. A touch of brown sugar and almond slices on top provides the perfect final touch, making each slice both visually appealing and deliciously inviting.
Why You’ll Love This Recipe: You will fall in love with this recipe for many reasons. Firstly, it’s incredibly easy to prepare, requiring basic ingredients that you likely already have in your pantry. The balance of flavors is another highlight, with the sweetness of the apples perfectly complemented by the subtle nuttiness of almond flour and the richness of yogurt. The moistness of the cake ensures it doesn’t dry out, making it the perfect cake to enjoy over a few days—if it lasts that long! The recipe’s flexibility also allows you to experiment with different types of yogurt or apples to suit your taste. Plus, it’s a crowd-pleaser—perfect for both adults and children alike.
Perfect Occasion: This cake is ideal for casual gatherings, whether it’s a weekend afternoon snack with a hot cup of tea or coffee or a relaxed family dessert after dinner. It’s also perfect for potlucks or office parties, as it’s easy to transport and share. Since the cake stays moist for days, it’s great to bake ahead for upcoming brunches, picnics, or even as a special treat for school lunchboxes. Its homestyle charm and simplicity make it a go-to recipe for when you need a sweet dish to please a variety of palates.
Decoration Tips: To elevate the presentation of this cake, consider arranging thinly sliced apples on top in a decorative circular pattern before baking. After baking, dust the cake lightly with powdered sugar for a classic touch. You can also sprinkle additional almond slices for extra texture and visual appeal. A drizzle of honey or maple syrup over the cake just before serving can enhance its sweetness and give it a subtle glaze. If you want to take it up a notch, serve with a dollop of whipped cream or a scoop of vanilla ice cream on the side.
Ingredients:
- 165 grams of all-purpose flour
- 30 grams of almond flour
- 4 grams of baking powder
- 2 grams of baking soda
- 2 grams of salt
- 2 eggs
- 200 grams of sugar
- 120 milliliters of oil
- 180 grams of plain yogurt
- 1 teaspoon of vanilla extract
- 1 to 2 apples, peeled, cored, and thinly sliced
- A sprinkle of brown sugar
- A handful of sliced almonds for topping
Instructions:
- Prepare the dry ingredients: In a large mixing bowl, combine the all-purpose flour, almond flour, baking powder, baking soda, and salt. Mix thoroughly and set aside.
- Mix the wet ingredients: In a separate bowl, whisk together the eggs and sugar until pale and frothy. Slowly add the oil, yogurt, and vanilla extract, continuing to whisk until everything is well blended.
- Combine wet and dry: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing to keep the cake light and airy.
- Prepare the apples: Peel, core, and thinly slice the apples. Set aside a few slices for the top of the cake, and gently fold the remaining apples into the batter.
- Pour into the pan: Grease a cake pan and pour the batter into it, spreading it evenly. Arrange the reserved apple slices on top in a decorative pattern.
- Add the final touches: Sprinkle a bit of brown sugar over the apples for a caramelized effect during baking. Scatter the sliced almonds over the top for an added crunch.
- Bake: Preheat the oven to 180°C (350°F) and bake the cake for approximately 45 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Serve warm or at room temperature.
Enjoy!
