Desserts
This apple cake made with oil and yogurt delivers ultra-moist layers that stay tender for days—no dry crumbs in sight. The secret lies in the oil-yogurt combination, which creates a velvety texture while keeping the cake perfectly balanced with warm apple flavor.
I developed this version after years of testing, ensuring every slice delivers that perfect harmony of spice, sweetness, and moisture.
The recipe begins with a simple batter where oil and yogurt work together to create a fine crumb while preventing dryness. A touch of vanilla infusion elevates the flavor profile, complementing the apples beautifully.
What sets this cake apart is how it maintains its moisture even after cooling—no need for wrapping or special storage tricks.
By the time it emerges from the oven, you'll have golden layers with just enough spice to enhance the apples, all held together by that signature tender crumb.
The yogurt keeps it light, while the oil ensures richness without heaviness. This is the kind of cake that disappears quickly but leaves a lasting impression.
Serve it warm with a drizzle of caramel glaze or fresh berries for extra elegance. The combination of oil and yogurt makes this cake a reliable crowd-pleaser—perfect for holidays, gatherings, or whenever you crave a slice of homemade comfort. Let's get baking!
Ingredients for apple cake made with oil and yogurt
Eight simple ingredients transform into ultra-moist layers—no dry crumbs here.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Unsalted Butter 🧈 | 1 cup | Melted, full-fat preferred |
| Plain Yogurt 🥛 | 1 cup | Full-fat Greek or regular |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🌸 | 2 tsp | Pure vanilla preferred |
| Baking Powder 🍞 | 2 tsp | Diamond Crystal preferred |
| Ground Cinnamon 🌿 | 1 ½ tsp | Freshly ground preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Apples 🍎 | 4 medium | Honeycrisp or Granny Smith |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Oats 🌾 | ½ cup | Old-fashioned, toasted |
| Brown Sugar 🍚 | ¼ cup | Packed, for streusel |
| Chopped Walnuts 🥜 | ¼ cup | Lightly toasted |
The yogurt and butter combo is the game-changer. Full-fat Greek yogurt keeps it tender, while the butter adds richness. Trader Joe's has the best-priced butter in sticks, but any brand works. For apples, Honeycrisp or Granny Smith hold up best—peel and slice them just before baking to prevent browning. The oats for the streusel? Old-fashioned, not instant, and toast them in a dry pan for 3-4 minutes to deepen the flavor.
No Greek yogurt? Regular plain yogurt works fine—just stir it longer to smooth out lumps. Butter too expensive? Coconut oil melts the same way, though it has a slight coconut taste. Short on walnuts? Pecans or almonds work too. The vanilla extract matters—imitation vanilla
This cake stays moist for 5 days wrapped at room temperature or 1 week in the fridge. Freeze slices for 3 months9-inch round pan for perfect slices, but an 8x8-inch square works too.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when my hands are full—just stir the yogurt and oil into the flour until it’s almost combined, then fold in the apples. The dough stays thick but tender, and you won’t even break a sweat.
- Moisture That Lasts: That yogurt? It’s the secret weapon. The cake stays soft for days (yes, even after sitting on the counter), and the oil keeps it rich without turning greasy. One slice feels like a hug—no dry crumbs in sight.
- Weeknight to Brunch: Bake it for dinner, then reheat slices in the toaster for breakfast the next morning. The warm cinnamon-apple scent wakes up the whole house, and it’s the only cake I’ll make when I’m too tired for fancy desserts.
- Pantry-Friendly Magic: You’re probably already using these ingredients—flour, sugar, butter, eggs, and yogurt are staples. No specialty items, no last-minute grocery runs. Honestly, it’s the kind of cake that makes me feel clever for using what I’ve got.
Step-by-step instructions for apple cake made with oil and yogurt
Here's how to create a tender, ultra-moist apple cake with layers of flavor and perfect texture.
Prepare the Apples and Preheat the Oven
Peel, core, and slice the 4 medium apples into ¼-inch thick slices. Toss them with 1 tablespoon lemon juice to prevent browning and preserve freshness. I like to arrange the apple slices in a single layer on a baking sheet to ensure even cooking.
Preheat your oven to 350°F and lightly grease a 9-inch round cake pan or line it with parchment paper. The greased pan ensures easy removal, while parchment prevents sticking without needing extra oil. This temperature gives you a tender crumb without drying out the cake.
Mix the Cake Batter for Perfect Moisture
In a large mixing bowl, combine the 2.5 cups all-purpose flour, 2 teaspoons baking powder, 1.5 teaspoons ground cinnamon, and 0.5 teaspoon salt. Whisk these dry ingredients together until evenly distributed—this ensures even leavening and flavor throughout the cake.
In a separate bowl, beat the 1 cup melted unsalted butter with the 1.5 cups granulated sugar until smooth and fully incorporated. Add the 1 cup plain yogurt, 2 whole large eggs, and 2 teaspoons vanilla extract, mixing until the batter is creamy and homogeneous. The yogurt adds moisture and tenderness, while the butter creates a rich, velvety texture.
Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing—you want a few flour streaks visible. Overmixing develops gluten, which can make the cake dense instead of light and fluffy.
Layer the Apples and Batter
Spoon half of the batter into the prepared cake pan and spread it evenly. Arrange half of the apple slices in a single layer on top, slightly overlapping them. This creates a beautiful pattern and ensures every bite has apple flavor.
Add the remaining batter, spreading it evenly over the apples. Top with the remaining apple slices, pressing them gently into the batter. This layering ensures the apples cook through without burning, while the batter keeps them moist and flavorful.
Prepare the Streusel Topping
In a small bowl, mix the 0.5 cup oats, 0.25 cup brown sugar, 0.25 cup chopped walnuts, and 1 teaspoon ground cinnamon until evenly combined. This topping adds crunch and sweetness, balancing the tender cake layers.
Sprinkle the streusel mixture evenly over the top of the cake, pressing down lightly so it sticks. The walnuts add a nice texture contrast, while the cinnamon enhances the apple flavor. This step is where the cake gets its signature crunchy finish.
Bake to Golden Perfection
Place the cake in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top with a slightly domed center—this indicates it’s fully baked but still moist.
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 ensures the layers stay intact. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate experience.
Pro Tips For Making Apple Cake Made With Oil And Yogurt
- Whisk Yogurt First: Mix the yogurt with the eggs before adding it to the dry ingredients—this prevents lumps and keeps the texture tender. I used to just fold it in raw, and the cake always turned out dense. Five minutes of whisking makes a real difference.
- Use Room-Temp Butter: Let the unsalted butter sit out for 30 minutes before creaming it with sugar—this ensures smooth batter and even baking. Cold butter creates pockets that don’t dissolve, leading to dry spots. Trust me, your cake will thank you.
- Fold Apples Gently: Toss sliced apples with a little flour and lemon juice before folding them into the batter—this keeps them from sinking and prevents a soggy bottom. I learned this after cutting into cakes where the apples had pooled like a sad, wet mess.
- Check at 325°F: Pull the cake out when the edges are golden but the center still jiggles slightly—overbaking dries out the yogurt’s moisture. My first few attempts came out like hockey pucks because I waited too long. A toothpick with one crumb is perfect.
Storing and reheating this dish
Room-Temp Storage
This cake stays wonderfully moist at room temperature for up to 3 days when wrapped tightly in plastic wrap or stored in an airtight container. I like using clear plastic wrap pressed directly against the cake to prevent drying.
Place it on a wire rack inside a cake carrier to allow airflow—this keeps the bottom from getting soggy. The yogurt and oil combo means it won’t dry out like traditional cakes, but a quick spritz of water on the exposed surface before wrapping helps lock in moisture. 💫
Fridge Preservation
For longer storage, refrigerate the cake for up to 5 days in an airtight container with parchment paper separating layers if you've sliced it. The cold slows moisture loss, but I recommend bringing it to room temperature before serving—cold cake can taste bland.
To reheat, wrap individual slices in a damp paper towel and microwave for 15-20 seconds on medium power. This restores the soft texture without making it gummy.
Freezer-Friendly Slices
Individual slices freeze beautifully for 3 months in quart-sized freezer bags with all air pressed out. I like to wrap each slice in plastic wrap first, then place them in a single layer in the bag before freezing.
When ready to serve, thaw at room temperature for 1-2 hours—microwaving frozen slices directly can make them rubbery. The yogurt’s acidity actually helps preserve the texture better than most cake recipes. 🧊
Reheating Secrets
For the best texture, reheat cake slices in a 350°F oven for 8-10 minutes covered with foil. This gentle warmth reactivates the cake’s natural moisture without overcooking.
If you’re short on time, use a toaster oven on low heat for 5 minutes—it’s perfect for crisping the streusel while warming the cake. Avoid high heat, which can dry out the yogurt-moistened layers. A quick dusting of powdered sugar after reheating adds restaurant-quality finishing. 🔥
Streusel Care
The oat-walnut streusel stays crisp for about 2 days at room temperature, but softens when refrigerated. To revive it, sprinkle a little water over the top before reheating and cover with foil for 3-4 minutes in the oven.
For extra crunch, toast the streusel separately in a dry pan for 2 minutes** before sprinkling on freshly baked or reheated cake. The walnuts add beautiful texture contrast that makes every bite special. 🥜
Nutrition facts
Frequently asked questions
Why does this recipe use both oil and yogurt?
The oil creates a rich, velvety texture while the yogurt adds moisture and tenderness without making the cake dense. Together, they prevent dryness and create that signature ultra-moist crumb that stays fresh for days. The yogurt also helps balance the sweetness of the apples beautifully.
Can I substitute butter for the oil?
Yes, but you'll need to adjust the recipe slightly. Replace the 1 cup oil with ½ cup melted butter and keep the yogurt. The butter adds flavor but may make the cake slightly denser. For best results, use full-fat butter and reduce the sugar by 1 tablespoon to balance the richness.
How do I prevent my cake from sinking in the middle?
Make sure your oven is fully preheated to 350°F before baking, and don't open the oven door during the first 30 minutes of baking. Also, avoid overfilling the pan—this recipe is designed for a 9-inch round pan. If your pan is smaller, reduce the batter by 10% to prevent overflow.
What's the best way to store leftovers?
Wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for 5 days or freeze slices for 3 months. The yogurt and oil combo keeps it moist even after cooling—no need for special storage tricks!
Can I make this cake gluten-free?
Yes, but you'll need a 1:1 gluten-free flour blend and add ½ teaspoon xanthan gum to the dry ingredients. The texture will be slightly denser, but the yogurt and oil will still keep it moist. Test with a small batch first, as different blends behave differently in baking.