Desserts
This apple cake recipe with oil and yogurt delivers the perfect balance of tender crumb and spiced apple filling—every slice stays moist for days. 💛 I developed this version after years of perfecting Nana Mae's classic, where the yogurt keeps the cake incredibly tender while the oil adds rich, velvety texture.
The secret lies in the slow-cooked apple filling that infuses the cake with warm cinnamon and nutmeg aromas.
The beauty of this recipe is its simplicity—just a few pantry staples transform into a showstopping dessert. You'll start with a basic cake batter enhanced by the magic of Greek yogurt and vegetable oil, then layer it with a spiced apple mixture that caramelizes beautifully in the oven.
No fancy equipment needed, just a standard mixing bowl and a 9-inch cake pan.
What you'll end up with is a cake that's perfectly balanced: a moist, golden crumb that crumbles just enough to hold onto the sweet-tart apple filling. The yogurt keeps it tender while the oil ensures it stays rich and flavorful.
The spiced apples add just the right amount of warmth and texture contrast, making each bite feel like a cozy hug.
This recipe works equally well for everyday family dinners or special occasions—just add a dusting of powdered sugar or a drizzle of caramel glaze for extra elegance. The combination of yogurt and oil makes it foolproof, ensuring your cake will turn out perfectly every time, no matter your skill level.
Ingredients for apple cake recipe with oil and yogurt
Nine pantry staples plus four apples—everything you need for Nana Mae's legendary moist cake.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for even texture |
| Granulated Sugar 🍚 | 1 ½ cups | White sugar preferred |
| Vegetable Oil 🫒 | 1 cup | Light or canola works |
| Plain Greek Yogurt 🥛 | 1 cup | Full-fat for richness |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Baking Powder 🧂 | 2 tsp | Diamond Crystal preferred |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Red Apples 🍎 | 4 medium | Peeled, cored, diced small |
| Brown Sugar 🍚 | ½ cup | Packed for filling |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Vanilla Extract 🌸 | 1 tsp | Pure extract preferred |
| Powdered Sugar 🍚 | ¼ cup | For dusting |
The apples are non-negotiable—Honeycrisp or Fuji hold up best to baking. Trader Joe's or local farmers markets usually have the best selection, but any firm, red variety works. I like to peel them for a cleaner texture, but if you're in a hurry, just core and dice. The yogurt should be full-fat for that rich, creamy crumb—Fage or Siggi's are my go-tos, but any plain Greek yogurt does the trick. For the oil, light olive oil or canola keeps things neutral while adding moisture. Pro tip: measure your dry ingredients by weight if you have a kitchen scale—2.5 cups flour is about 315g—for perfect consistency every time.
No Greek yogurt? Plain sour cream or buttermilk works in a pinch, but the texture won't be quite as tender. Running short on apples? Pears or peaches add a nice twist, though the flavor changes. The cinnamon and nutmeg are where the magic happens—Penzeys spices are my secret weapon, but any good-quality ground spices will do. For the filling, if you don't have brown sugar, white sugar plus a pinch of molasses mimics the depth. And if you're feeling fancy, toss the diced apples with a splash of apple cider or bourbon before baking for extra depth of flavor. The vanilla extract? Pure, not imitation—it makes all the difference.
This cake keeps beautifully—3-4 days at room temperature wrapped in foil, or up to 5 days in the fridge. For longer storage, slice and freeze portions for up to 3 months. I like to make a double batch and freeze half—perfect for quick breakfasts or last-minute desserts. The spiced apple filling actually tastes better the next day as the flavors meld. Dust with powdered sugar right before serving, or drizzle with caramel or chocolate glaze for a restaurant-worthy finish. Leftovers? Toast slices for a cozy breakfast treat—trust me, it's even better the second time around.
Why You'll Love This Recipe
- No-Mix Fuss: The yogurt and oil do all the heavy lifting—just fold the dry stuff into the wet, pour it in, and bake. I’ve made this wrong twice (yes, I forgot the apples once), and it still turned out fine.
- Moist Without Syrup: That Greek yogurt keeps it tender for days, while the oil gives it a rich crumb that doesn’t taste like cakey sadness. Honestly, the first slice out of the oven is the best part—warm, buttery, and not cloyingly sweet.
- Weeknight Magic: Slice it for breakfast, pack it for lunch, or serve it at a brunch where no one will guess it’s basically a deconstructed apple crumble. (Between us, I’ve fed it to my book club as dessert and my toddler as an afternoon snack.)
- Budget Baking Win: Flour, sugar, and oil are pantry staples, and you’ll use half a bag of apples before the cake’s gone. I’ll be real: this is the kind of recipe that makes me feel like a baking genius without breaking the bank.
Step-by-step instructions for apple cake with oil and yogurt
Here's how to create a tender, moist cake with a perfect spiced apple filling—no dry crumbs here!
👨🍳 Step 1: Mix Dry Ingredients and Wet Ingredients Separately
In a large bowl, whisk together the 2.5 cups all-purpose flour, 2 tsp baking powder, 2 tsp ground cinnamon, 0.5 tsp ground nutmeg, and 0.5 tsp salt. Sift the flour first for an even texture—this prevents lumps in your cake. Set aside in a separate bowl.
In another large bowl, combine the 1 cup vegetable oil, 1.5 cups granulated sugar, 1 cup plain Greek yogurt, 2 whole large eggs, 1 tbsp lemon juice, and 1 tsp vanilla extract. Mix until smooth and fully incorporated. I like to use a hand mixer here—it creates tiny air bubbles that make the cake extra light. The mixture should be thick but pourable.
🥘 Step 2: Combine Wet and Dry Ingredients Gently
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. You want to avoid overmixing—stop as soon as the flour disappears. Overmixing develops gluten, which leads to a tough cake. The batter should be thick but smooth, like cookie dough.
Real talk: Don't worry if the batter looks too thick. The yogurt and oil keep it moist, and the apples will add natural juiciness. If the batter seems too stiff, add 1-2 tablespoons of milk (though it's not in our ingredients list, it's a common fix).
🍳 Step 3: Prepare the Apple Filling and Assemble the Cake
In a medium bowl, toss the 4 medium red apples (peeled, cored, and diced small) with the 0.5 cup packed brown sugar, 1 tsp cinnamon, and 0.25 tsp nutmeg. Let this mixture sit for 5 minutes—this helps the apples soften and absorb the spices. The apples should be coated evenly, with no dry spots.
Pour half of the cake batter into a 9-inch round cake pan lined with parchment paper. Sprinkle half of the apple mixture evenly over the batter. Repeat with the remaining batter and apple mixture, then gently tap the pan on the counter to release any air bubbles. The top layer should be smooth—use a spatula to create gentle swirls if desired.
🔥 Step 4: Bake Until Golden and Springy
Preheat your oven to 350°F and place a baking sheet on the lower rack to catch any drips. Bake the cake for 50-55 minutes until a toothpick inserted in the center comes out clean and the top is golden brown. The edges should pull away slightly from the pan, but the center should still feel slightly springy.
I know it seems weird to pull it out before the toothpick test passes completely, but this cake benefits from a slightly underbaked center—it stays moist longer. If the top browns too quickly, tent the cake with foil after 30 minutes to prevent over-browning.
⏰ Step 5: Cool and Dust with Powdered Sugar
Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. This resting period allows the cake to set properly and prevents it from collapsing. While it cools, make a simple glaze by whisking the 0.25 cup powdered sugar with 1-2 tablespoons of milk (again, not in our list but essential for glaze consistency).
Once the cake is completely cool, drizzle the glaze over the top and let it set for 10 minutes before slicing. The glaze adds a sweet finish and makes the cake look stunning. Serve warm or at room temperature—this cake is delicious either way!
Pro Tips For Making Apple Cake Recipe With Oil And Yogurt
- Mix Yogurt Last: I learned this the hard way—adding yogurt too early makes the batter gummy. Stir it in right before folding in the apples, so the acidity stays bright and the texture stays tender.
- Use Room-Temp Eggs: Cold eggs make the batter lumpy and can cause uneven baking. Let them sit out for 30 minutes before cracking them—your cake will rise more evenly and stay moist longer.
- Don’t Overmix the Dough: Once you add the flour, stop mixing after just 10-12 strokes. Overworking it develops gluten, which turns your light, fluffy cake into a dense brick—especially with yogurt’s moisture.
- Grease the Pan Twice: Slather the pan with oil first, then dust with flour and tap out the excess. This prevents sticking better than just one layer, especially with this oil-and-yogurt combo that loves to cling.
Creative variations of this dish
Southern-Style Spiced
For an extra cozy twist, swap the red apples for a mix of Granny Smith and Golden Delicious, then add ½ tsp freshly grated ginger to the filling.
I remember Nana Mae doing this—it adds a little zing that balances the sweetness perfectly. 🌶️ The ginger pairs beautifully with the cinnamon and nutmeg, giving it that classic Southern spice blend. Serve with a dollop of vanilla bean ice cream for a true comfort-food experience.
Texas-Style Bourbon Glaze
After baking, drizzle the cake with a simple bourbon glaze made by simmering ½ cup powdered sugar, 2 tbsp bourbon, and 1 tbsp heavy cream until smooth. This is a nod to my time in Austin, where bourbon is as common as salt.
The alcohol burns off during baking, leaving behind a warm, caramelized flavor that complements the apples beautifully. Trust me, this glaze takes it to the next level.
Vegan Yogurt Swap
Skip the Greek yogurt and use ½ cup unsweetened applesauce plus ½ cup coconut yogurt for a vegan version that still keeps the cake moist. The applesauce adds natural sweetness while the coconut yogurt provides that tangy richness.
I tested this version for Emma when she was little—she didn't even notice the difference! The texture stays tender, and the flavor is just as delicious. 🌱
Streusel Topping Twist
For a rustic touch, sprinkle ½ cup rolled oats, ¼ cup flour, ¼ cup brown sugar, and ¼ cup cold butter (cut into small pieces) over the top layer of batter before baking.
Press it gently with your fingers—it'll create a crunchy, buttery topping that contrasts perfectly with the soft cake. This is a great way to use up leftover oats, and it adds a delightful texture that kids (and adults!) love.
Caramel Apple Filling
For a decadent variation, replace the brown sugar in the filling with ½ cup caramel sauce (store-bought or homemade). Toss the diced apples with the caramel, then sprinkle with ½ tsp cinnamon and ¼ tsp nutmeg before layering.
The caramel adds a rich, buttery sweetness that pairs perfectly with the yogurt-moistened cake. I like to use Trader Joe's salted caramel sauce for that extra touch of sophistication. 🍯
Citrus Zest Brightener
Add 1 tsp lemon zest to the cake batter for a bright, citrusy note that cuts through the richness. The zest blends seamlessly with the apples and spices, adding a subtle freshness. I discovered this trick while working in Asheville, where citrus-infused desserts are all the rage.
It’s a simple tweak that makes the cake feel lighter and more vibrant—perfect for spring or summer baking.
Nutrition facts
Frequently asked questions
Why does this recipe use oil instead of butter?
Oil keeps this cake extra moist and tender while maintaining a lighter texture. The fat content from oil creates a velvety crumb that stays fresh for days, while butter could make the cake slightly denser. Plus, oil doesn't need to be softened or creamed, making this recipe even more foolproof!
Can I substitute Greek yogurt with regular yogurt?
Yes, but use 1.5 cups of regular yogurt instead of 1 cup Greek yogurt. Regular yogurt has more liquid, so you'll need to adjust the measurement. The Greek yogurt's thickness gives the cake its signature tender crumb, but regular yogurt still works in a pinch—just expect a slightly lighter texture.
How do I prevent the cake from being too dry?
Don't overbake! Remove the cake when a toothpick comes out with a few moist crumbs—not completely clean. Also, make sure your apples are fully peeled and cored to prevent excess moisture. If your kitchen is dry, tent the cake with foil after 30 minutes to trap steam and keep it moist.
Can I make this cake in a different pan size?
Yes, but adjust the baking time. For an 8-inch pan, bake 40-45 minutes and for a 10-inch pan, bake 55-60 minutes. The cake should always be golden brown and springy in the center. Pro tip: If using a different pan, reduce the oven temperature by 25°F to prevent over-browning.
What's the best way to store leftovers?
Wrap the cake tightly in plastic wrap or aluminum foil and store at room temperature for 3-4 days. For longer storage, refrigerate for up to 5 days or freeze slices for 3 months. The yogurt and oil help preserve moisture, so the cake stays fresh longer than traditional recipes.