Apple Cake Made With Oil and Yogurt Recipe: Ultra-Moist Crumb With Vanilla Spice Depth

This apple cake made with oil and yogurt delivers the perfect balance of tender crumb and spiced apple flavor—every slice stays moist for days. 💛 The secret lies in combining oil for richness with yogurt for that signature tender texture, while vanilla and warm spices elevate the classic apple cake to something extraordinary.

I developed this recipe after years of testing variations, and it never disappoints.

The beauty of this recipe is its simplicity combined with professional results. You'll start with a basic cake batter enriched with oil and yogurt, then fold in tender apples that stay juicy rather than drying out.

The spices—cinnamon, nutmeg, and vanilla—create layers of warm, comforting flavor that make this cake irresistible. It's the kind of dessert that feels special yet comes together without fuss.

What you'll end up with is a cake with a fine, moist crumb that practically melts in your mouth and apples that remain tender and flavorful. The yogurt keeps it light and airy, while the oil ensures it stays rich and decadent.

This is the kind of apple cake that makes you want to bake it again and again—whether for family gatherings or a cozy weekend treat.

The best part? This recipe is incredibly versatile. You can add a crumbly streusel topping, a yogurt glaze for extra moisture, or even fold in chopped nuts for texture. Perfect for autumn days, holiday celebrations, or whenever you crave a slice of comfort. Here's how to make it.

Ingredients for apple cake made with oil and yogurt

These 14 ingredients create the most tender, ultra-moist apple cake you'll ever bake—vanilla-spiced perfection every time.

The yogurt and olive oil combo is non-negotiable here—it's what makes this cake stay moist for days. Full-fat Greek yogurt from Chobani or Fage works best, but any plain yogurt in a squeeze bottle (like Yoplait) saves time. For the apples, Honeycrisp or Fuji are your best bets—they hold up to baking without turning mushy. If you can't find them, Granny Smith adds a nice tartness. The spices? Penzeys or the bulk section at Whole Foods for the freshest ground cinnamon and nutmeg—trust me, it makes a difference.

No vanilla extract? Vanilla bean paste works at half the amount, or scrape seeds from a vanilla bean. Short on apples? Substitute with 2 cups of diced apple pie filling (just skip the lemon juice). For a dairy-free version, swap the yogurt for unsweetened applesauce—it keeps the cake tender but adds a slightly different texture. The baking powder and soda are a must for that perfect rise, but if you're worried about aluminum, Bob's Red Mill makes a great aluminum-free version. And if you're out of lemon juice, white vinegar at half the amount brightens the apples just the same.

This cake tastes even better the next day—honestly, it's worth making a batch just to have leftovers. Store wrapped at room temperature for 3 days or in the fridge for 1 week. Freezes beautifully for 3 months if you slice and wrap portions individually. Pro tip: Brush the top with a little extra olive oil before baking to keep it extra moist. And if you're making a streusel topping, Trader Joe's has the perfect pre-made one that saves time.

Step-by-step instructions for apple cake made with oil and yogurt

Here's how to create a tender, spiced cake with juicy apples—every bite will be moist and flavorful!

Peel and core the 4 medium apples, then slice them into ¼-inch thick slices. Toss the slices with 1 tablespoon lemon juice to prevent browning—this brightens their flavor too. Set aside while you prepare the dry ingredients.

In a large bowl, whisk together the 2.5 cups all-purpose flour, 2 teaspoons baking powder, 0.5 teaspoon baking soda, 0.5 teaspoon salt, 2 teaspoons ground cinnamon, and 0.5 teaspoon ground nutmeg. Sift the flour first for a light texture—this prevents dense pockets in the cake. I like to press the spices through a fine mesh strainer to avoid gritty bits.

In a separate large bowl, whisk the 1.5 cups granulated sugar and 0.5 cup light brown sugar with the 0.75 cup extra-virgin olive oil until fully dissolved. The sugar should look like wet sand—this ensures even distribution in the batter. Add the 1 cup plain yogurt, 2 large eggs, and 1.5 tablespoons vanilla extract, mixing until smooth.

Here's the secret: the olive oil and yogurt create a tender crumb without needing butter. The olive oil adds richness, while the yogurt keeps the cake moist for days. Stir in the lemon juice from the apples—this balances sweetness and adds brightness.

Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. Avoid overmixing—you should still see small flour streaks. This step is crucial for maintaining that light, airy texture.

Fold in the prepared apple slices, reserving ½ cup of the batter for the topping. The apples should be evenly distributed but not overmixed—think of it like folding in chocolate chips. The reserved batter will create a beautiful caramelized crust when baked.

Preheat your oven to 350°F and grease an 8-inch round cake pan or line it with parchment paper. Pour the batter into the pan and sprinkle the reserved ½ cup batter evenly over the top. Dot with any remaining apple slices if desired.

Bake for 45-50 minutes until a toothpick inserted in the center comes out clean and the top is golden brown. The cake should spring back slightly when pressed gently. If the top browns too quickly, tent loosely with foil after 30 minutes to prevent over-browning while keeping the center moist.

Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. This resting time allows the cake to set properly, preventing a gummy texture. The olive oil and yogurt work together to keep it moist even after cooling.

Slice when completely cool—this ensures clean cuts and prevents crumbling. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream to enhance the spiced apple flavors. Store leftovers covered at room temperature for up to 3 days or refrigerate for up to 5 days—it stays moist either way!

Troubleshooting great apple cake made with oil and yogurt

Dry Batter Too Dense

If your batter looks thick and heavy after mixing, you likely overmixed the dry ingredients. Sift the flour again and gently fold it into the wet ingredients using a spatula—don’t stir vigorously. The yogurt and oil combo is sensitive, so avoid overworking it.

If the batter still feels too dense, whisk in 1-2 tablespoons of warm water to loosen it before folding in the apples. 💫

Apples Too Mushy

Overly soft apples usually mean they were sliced too thin or cooked too long. Stick to ¼-inch thick slices and toss them with lemon juice right after peeling to preserve their structure.

For extra firmness, parboil the slices in ½ cup water + 1 tbsp sugar for 3 minutes before folding them into the batter. Drain well before adding.

Cake Stays Gummy

Underbaking is the most common cause. Check doneness at 45 minutes—if the center still jiggles slightly, bake 5-10 more minutes. Let the cake cool completely before slicing (at least 1 hour).

For extra insurance, brush the top with 1 tbsp olive oil before baking to promote even browning without overcooking the center.

Top Burns Before Center Cooks

This happens when the oven runs hot or the cake is too close to the heating element. Tent the cake loosely with aluminum foil after 30 minutes of baking, leaving the sides exposed. Alternatively, reduce the oven temperature to 325°F for the last 10-15 minutes of baking.

A dark-colored cake pan also absorbs more heat—use a light-colored pan or line it with parchment paper for even heat distribution.

Crumbs Too Heavy

Heavy crumbs often mean too much flour or not enough fat. Weigh your flour for accuracy (1 cup sifted = 120g). If the cake still feels dense, reduce the flour by 1-2 tablespoons next time.

For extra tenderness, replace 2 tablespoons of flour with 2 tablespoons cornstarch—it creates a lighter crumb without altering flavor.

Apples Sink to Bottom

This usually happens if the apples are too heavy or the batter isn’t mixed well. Gently fold the apples into the batter last, using a folding motion (like making pancakes) to keep them suspended.

For extra buoyancy, toss the apples with 1 tablespoon flour before folding them in. Also, ensure your apples are evenly sliced—uneven pieces sink faster.

Frequently asked questions