Desserts
This apple cake made with oil and yogurt delivers the perfect balance of tender crumb and aromatic spice—no butter required. The secret lies in the yogurt, which creates an impossibly moist texture while the oil ensures rich, even distribution of flavor.
I’ve perfected this recipe over years of baking, and it never disappoints, whether served warm with vanilla ice cream or at room temperature with a dusting of powdered sugar.
The yogurt’s acidity tenderizes the crumb, while the oil keeps every slice juicy and flavorful. Apples are thinly sliced and tossed in cinnamon and lemon juice before baking, ensuring they stay tender without turning mushy.
This method works for both tart and sweet apple varieties, giving you control over the final texture and sweetness level.
What makes this cake truly special is its moist crumb that stays fresh for days, thanks to the yogurt’s natural preservative qualities. The spices—cinnamon, nutmeg, and a hint of cardamom—infuse the entire cake with warm, comforting aromas that make it irresistible.
The oil also prevents dryness, ensuring each bite is as rich as it is tender.
For an extra touch, drizzle the warm cake with a simple caramel sauce or sprinkle with toasted pecans. This recipe scales beautifully for gatherings, and the leftovers reheat perfectly in the microwave.
The result? A cake that’s as impressive as it is delicious, with a texture and flavor profile that rivals any bakery version.
Ingredients for apple cake made with oil and yogurt
The perfect blend of tender crumb and spiced apple harmony starts with these 13 ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for even distribution |
| Granulated Sugar 🍚 | 1 ½ cups | Light brown preferred for depth |
| Plain Yogurt 🥛 | 1 cup | Full-fat for moisture retention |
| Vegetable Oil 🫒 | 1 cup | Light or canola preferred |
| Apples 🍎 | 4 medium | Mixed variety, peeled and sliced |
| Eggs 🥚 | 2 large | Room temperature for even mixing |
| Baking Powder 🧂 | 2 tsp | Diamond Crystal preferred |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground for aroma |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Ground Cardamom 🌿 | ½ tsp | Lightly toasted for warmth |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed for brightness |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla preferred |
Apples are the heart of this cake, so choose a mix of tart and sweet varieties like Granny Smith and Honeycrisp. Whole Foods and Trader Joe's often carry the best selection for baking. Avoid overly soft apples—they’ll turn mushy during baking. If you can’t find fresh cardamom pods, Penzeys sells pre-ground spice blends that work well. The yogurt should be plain and full-fat for maximum moisture—Greek yogurt works best, but regular works in a pinch. For the oil, light vegetable or canola keeps the cake tender without overpowering flavor.
No cardamom? Extra cinnamon at double the amount will give you similar warmth. Running short on apples? Substitute with 3 cups of diced pear—just toss them in lemon juice to prevent browning. The baking powder must be fresh—if your container is over a year old, test it first by mixing with water and seeing if it bubbles. For the flour, King Arthur or Gold Medal brands are reliable for consistent results. If you’re using a mix of apples, peel the tart ones and leave the sweet ones whole for texture contrast.
This cake stays moist for 5 days when stored in an airtight container at room temperature. For longer storage, wrap tightly and refrigerate for up to 1 week. The apples can be prepped ahead and tossed in lemon juice to keep them fresh. If baking for a crowd, double the recipe—the batter keeps well in the fridge for 24 hours. Slice with a serrated knife for clean cuts. The spices lose potency over time, so store them in a cool, dark place and replace annually.
Why You'll Love This Recipe
- Here’s what sold me: the yogurt keeps the cake from drying out, but the real magic is in the apples. Toss them in sugar first, let them sit for 10 minutes—that caramelized sweetness? It’s like biting into a warm apple pie, but in cake form. (Yes, even on a Tuesday night.)
- No-Fuss Mix-In: I swear by this recipe because it’s literally just dump-and-stir. The yogurt and oil blend together so smoothly—no butter churning, no egg fussing—while the apples stay perfectly tender. Honestly, I’ve made it with store-bought apples and random ones from the back of the fridge, and it still turns out moist.
- Apples Soaked Right: Here’s what sold me: the yogurt keeps the cake from drying out, but the real magic is in the apples. Toss them in sugar first, let them sit for 10 minutes—that caramelized sweetness? It’s like biting into a warm apple pie, but in cake form. (Yes, even on a Tuesday night.)
- Leftovers? No Problem: This cake stays fresh for days, and honestly, it’s even better the next day. I’ll wrap slices in parchment and toss them in my bag for lunch—no sad, dry crumbs here. The yogurt keeps it rich without being heavy, so it’s my go-to for office snacks or road trips.
Step-by-step instructions for apple cake made with oil and yogurt
Here's the method for a tender, spiced apple cake with a moist crumb and perfect balance.
Prepare the Apples and Preheat the Oven
Peel, core, and slice the 4 medium apples into ¼-inch thick slices. Toss them immediately with the 2 tablespoons lemon juice to prevent browning—the acidity will also enhance their natural sweetness. Arrange the apple slices in a single layer on a parchment-lined baking sheet.
Preheat your oven to 350°F and position a rack in the lower-middle position. This ensures even baking throughout the cake's height. While the oven heats, I like to lightly toast the spices by combining the 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cardamom, and ½ teaspoon salt in a small dry skillet. Heat over medium for 30 seconds until fragrant—this awakens their flavors before they're incorporated into the batter.
Mix Dry Ingredients and Combine Wet Components
In a large mixing bowl, whisk together the 3 cups all-purpose flour and 2 teaspoons baking powder. Sift the flour mixture directly over the bowl to prevent clumping—this ensures an even distribution of leavening. In a separate bowl, combine the 1 cup vegetable oil, 1 cup plain yogurt, 1.5 cups granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, and the toasted spice mixture. Whisk vigorously until smooth and fully emulsified.
The yogurt and oil combination creates a tender crumb, while the room-temperature eggs blend seamlessly. I've found that using light brown sugar adds depth without making the cake overly sweet. Let the wet ingredients sit for 5 minutes while you prepare the apples—this allows the flour to hydrate slightly for a smoother batter.
Combine Batter and Prepare the Pan
Gradually pour the dry ingredients into the wet mixture while stirring on low speed with an electric mixer. Mix just until combined—overmixing develops gluten and creates a tough cake. The batter should be thick but pourable. Fold in the prepared apple slices gently with a spatula, ensuring even distribution throughout the batter.
Lightly grease a 9-inch round cake pan or line it with parchment paper for easy removal. Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter 3-4 times to remove any air bubbles that might cause sinking during baking.
Bake Until Golden and Springy
Bake the cake for 50-55 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. The cake should also spring back slightly when pressed gently in the center—this indicates proper doneness. If the edges brown too quickly, tent the cake with aluminum foil after 30 minutes to prevent over-browning while the center cooks.
I've learned the hard way that removing the cake too early results in a dense center. The internal temperature should reach 205-210°F at the thickest part. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This gradual cooling prevents cracking and allows the flavors to meld beautifully.
Pro Tips For Making Apple Cake Made With Oil And Yogurt
- Use Room-Temperature Yogurt: I learned this the hard way—cold yogurt makes the batter lumpy and dense. Let it sit out for 30 minutes before mixing, or even better, whisk it with the oil first to emulsify it properly. Your cake will thank you with a lighter texture.
- Preheat Pan Before Baking: Skipping this step means your cake starts off cold and sinks in the middle. Heat your pan for 5 minutes in the oven while preheating, then grease it lightly with oil. The even heat distribution keeps the bottom from sticking and the rise consistent.
- Toss Apples in Lemon Juice: Apples turn brown fast, and soggy fruit ruins the texture. Toss them in 1 tablespoon of lemon juice (or vinegar) right after slicing, then pat dry. This keeps them bright and prevents the cake from getting mushy—no one wants a watery apple cake.
- Mix Dry Ingredients First: Combining flour, sugar, and spices before adding wet ingredients cuts down on lumps and ensures even distribution. I skip the "fold gently" step here—just stir until just combined. Overmixing develops gluten, and this cake needs tender layers, not toughness.
Flavor customization for these flavors
Sweet vs. Tart
Balance your apples like a pro by mixing 2 tart (like Granny Smith) with 2 sweet (like Honeycrisp or Fuji). The tartness brightens the yogurt's creaminess while sweet apples prevent dryness.
For extra depth, toss the apples with 1 teaspoon cinnamon and 1 tablespoon brown sugar before folding into the batter. 🍎
Spice Variations
Swap out the cardamom for 1 teaspoon ginger for a zesty kick or ½ teaspoon cloves for warmth. I love adding ½ teaspoon orange zest to complement the apples—it adds a citrusy freshness that pairs perfectly with the yogurt’s tang.
Toast the spices in a dry pan for 30 seconds to intensify their flavors before mixing.
Nutty Additions
Fold in 1 cup chopped pecans or walnuts for crunch—just toast them first in 1 tablespoon butter until fragrant. For a decadent twist, sprinkle ½ cup chopped dates into the batter along with the apples.
These additions work best when distributed evenly throughout the cake rather than concentrated in one layer.
Frosting Options
Skip the frosting for a rustic look, or try a cream cheese glaze made with 4 oz softened cream cheese, 2 tablespoons powdered sugar, and 1 teaspoon vanilla.
For a lighter touch, dust with powdered sugar or drizzle with caramel sauce warmed with 1 teaspoon sea salt. A lemon glaze (powdered sugar + lemon juice) brightens the spiced flavors beautifully.
Dairy-Free Tweaks
Replace the yogurt with 1 cup unsweetened applesauce for a vegan version—it keeps the cake moist but adds a subtle apple flavor. Use 1 cup coconut oil instead of vegetable oil for a richer texture.
For binding, add 1 tablespoon ground flaxseed mixed with 3 tablespoons water to replace the eggs. The cake will still be tender but slightly denser.
Seasonal Swaps
In summer, swap apples for peaches or pears—toss them in lemon juice and a pinch of cinnamon. For fall, add ½ cup diced persimmons or cranberries for tartness. In winter, try dried apricots soaked in warm water for 10 minutes before chopping—they add natural sweetness and moisture.
Adjust baking time by 5-10 minutes depending on the fruit’s water content.
Nutrition facts
Frequently asked questions
Why does this recipe use both oil and yogurt?
The yogurt creates an incredibly tender crumb by tenderizing the gluten, while the oil ensures rich moisture distribution without making the cake dense. Together, they create a lighter texture than butter-based cakes while keeping every slice juicy for days. The oil also helps distribute the apple flavor evenly throughout the batter.
Can I substitute Greek yogurt for regular yogurt?
Yes! Greek yogurt works even better because its thicker texture adds extra moisture and protein for a denser crumb. Use the same 1 cup measurement, but whisk it first to smooth out any lumps. For extra richness, opt for full-fat Greek yogurt. The tanginess remains similar to regular yogurt.
What if my cake turns out too dense?
Overmixing the batter or using cold eggs/yogurt are common culprits. Always mix just until combined, and ensure all ingredients are room temperature. For a lighter texture, sift the flour thoroughly and avoid packing it into the measuring cup. If the cake still feels dense, try increasing the baking powder to 2.5 teaspoons next time.
How do I store leftovers to keep them moist?
Wrap the cake tightly in plastic wrap or aluminum foil, then place it in an airtight container. Store at room temperature for up to 5 days, or refrigerate for 1 week. To revive slices, warm them in the microwave for 10-15 seconds or bake at 300°F for 5 minutes. The yogurt's natural preservatives help maintain moisture longer than traditional cakes.
Can I make this cake without eggs?
Yes! Replace the 2 eggs with 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let sit for 5 minutes to thicken). For a lighter texture, use ½ cup applesauce instead. The cake will be slightly denser but still moist. Always reduce other liquids by 2 tablespoons if substituting eggs to maintain proper batter consistency.