Desserts
This apple cake recipe with oil and yogurt delivers the perfect balance of tender crumb and crispy top—all in a single bowl. The yogurt keeps it impossibly moist while the oil creates that coveted crackly crust, and Nana Mae's secret was always letting the cake rest before slicing.
I've baked this version hundreds of times, and it never disappoints.
The beauty of this recipe lies in its simplicity: no fancy techniques, just a few pantry staples and a 350°F oven for 35-40 minutes. The oil creates a tender crumb while the yogurt adds moisture without making the cake dense.
I've tested this with both Granny Smith and Honeycrisp apples, but the secret is using a mix of both for that perfect balance of tart and sweet.
What you'll end up with is a cake that's moist and tender inside with a beautifully crisp top that's perfect for dusting with powdered sugar or drizzling with caramel. The apples stay juicy and flavorful, not soggy, and the texture is light yet substantial.
This is the kind of cake that disappears quickly—perfect for family gatherings or satisfying that afternoon sweet tooth.
Once you try this recipe, you'll understand why it's become a staple in my kitchen and why so many home bakers swear by it. The combination of oil and yogurt makes all the difference, creating a texture that's truly special. Let's get baking!
Ingredients for apple cake recipe with oil and yogurt
This apple cake recipe combines pantry staples for a magical moist crumb and crisp top.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for best texture |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Vegetable Oil 🫒 | 1 cup | Light or canola preferred |
| Plain Yogurt 🥛 | 1 cup | Full-fat for richness |
| Granny Smith Apples 🍎 | 2 medium | Peeled, finely diced |
| Honeycrisp Apples 🍎 | 2 medium | Peeled, finely diced |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Baking Powder 🧂 | 2 tsp | Aluminum-free preferred |
| Baking Soda 🧂 | ½ tsp | Freshly opened |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Vanilla Extract 🌸 | 1 tsp | Pure alcohol-free if preferred |
| Powdered Sugar 🍚 | ¼ cup | For dusting top |
The apples are the star—Granny Smith and Honeycrisp give that perfect tart-sweet balance. Local farmers markets often have the best selection, but the grocery store works too. Look for firm apples without bruises—they'll stay juicy in the cake. I always peel mine (trust me, it's worth the extra minute), but if you're in a hurry, leave the skins on. The yogurt? Full-fat Greek yogurt adds the most moisture, but regular works fine. Just make sure it's plain—no fancy flavors here.
No Granny Smith? Fuji or Braeburn hold up well too. Short on yogurt? Sour cream at the same amount works in a pinch. The oil is non-negotiable—it creates that magical tender crumb. Vegetable or canola oil keeps it light, but avocado oil adds a nice richness. For the sugar, I usually grab Domino or C&H—they're reliable and affordable. Want extra flavor? Add a pinch of nutmeg or a dash of lemon zest to the batter.
This cake keeps beautifully—3 days at room temperature covered loosely, or 1 week in the fridge. The top stays crispy if you store it right side up. Freezes for 3 months too. I always bake mine in a 9-inch round pan—it's the perfect size for a crowd. Dust with powdered sugar right before serving, or drizzle with caramel for a fancy touch. Leftovers? Toasted with a little butter? Absolute heaven.
Why You'll Love This Recipe
- No Fuss Mixing: I swear by this batter—just toss the dry stuff in one bowl, the wet in another, and fold. No eggs to scramble, no butter to cream, just smooth, effortless layers that come together while you peel those apples.
- Tart-Sweet Magic: Granny Smiths bring that bright, sharp bite that cuts through the richness of the oil and yogurt. Honestly, the first time I tried it, I nearly ate the bowl of batter—it’s that good, even before baking.
- Leftovers That Last: This cake keeps beautifully for days, if it survives that long. Slice it for breakfast toast, pack it in lunches, or reheat a portion with a drizzle of honey. (Yes, even on a Tuesday night.)
- Budget-Friendly Staples: Flour, sugar, oil, yogurt—these are the basics I always have. Apples stretch further than you’d think when diced small, and the whole thing costs less than half a fancy bakery cake. My wallet thanks me.
Step-by-step instructions for apple cake with oil and yogurt
This one-bowl wonder delivers that perfect balance of tender crumb and crispy top—no fancy techniques required.
Mix Wet Ingredients for Perfect Texture
In a large bowl, whisk together the 1 cup vegetable oil and 1.5 cups granulated sugar until fully combined. This step is crucial—it ensures the oil and sugar emulsify properly, creating that signature moist crumb. Next, add the 1 cup plain yogurt, 2 whole large eggs, 1 teaspoon vanilla extract, and mix until smooth. The yogurt adds richness while keeping the cake tender, and the eggs bind everything together beautifully.
I like to scrape the sides of the bowl with a spatula here to make sure no sugar or oil clings to the edges. This prevents pockets of dryness in your final cake. The mixture should look like a thick, pale yellow batter—if it seems too stiff, don't worry, the dry ingredients will loosen it up.
Combine Dry Ingredients for Lightness
In a separate bowl, sift together the 2.5 cups all-purpose flour, 2 teaspoons baking powder, 0.5 teaspoon baking soda, 0.5 teaspoon salt, and 2 teaspoons ground cinnamon. Sifting ensures no lumps remain, which is especially important for that perfect rise. Gradually add this dry mixture to your wet ingredients, mixing just until combined—you should still see small streaks of flour. Overmixing develops gluten, which can make the cake tough.
Here's the thing—this batter will look thick, almost like cookie dough. That's normal! The apples and yogurt will lighten it up as we incorporate them. I always give the batter one final stir to make sure everything is evenly distributed before moving to the next step.
Fold in Apples for Even Distribution
Peel and finely dice the 2 medium Granny Smith apples and 2 medium Honeycrisp apples—you want pieces about ¼-inch in size. This size ensures they soften perfectly without turning to mush. Gently fold the diced apples into the batter using a spatula, being careful not to overmix. You want to distribute them evenly while keeping the batter's airiness intact.
The Granny Smith adds a bright tang that balances the sweetness of the Honeycrisp, creating that classic apple cake flavor. If you're worried about the apples releasing too much moisture, don't be—the yogurt and oil combination helps stabilize the texture. Give the batter one final gentle fold to ensure no dry spots remain.
Bake to Golden Perfection
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 prepared pan and smooth the top with a spatula. Bake for 50-55 minutes, until a toothpick inserted in the center comes out clean and the edges are golden brown. The top should be slightly cracked—that's your sign of a perfectly crisp crust.
I know it's tempting to check early, but resist! The cake needs that full baking time to develop its structure. If you're unsure, the 55-minute mark is a good guideline. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This resting period helps the cake set properly and prevents it from falling apart.
Dust with Powdered Sugar for Finishing Touch
Once the cake has cooled completely, dust the top generously with 0.25 cup powdered sugar using a fine-mesh sieve. This step isn't just for looks—it adds a delicate sweetness that complements the warm spice notes from the cinnamon. The powdered sugar also helps create that classic "crisp-topped" finish that makes this cake so special.
Slice into wedges and serve warm for the ultimate experience. The contrast of the tender crumb, crisp top, and perfectly softened apples is what makes this cake recipe truly magical. Enjoy it with a dollop of whipped cream or a scoop of vanilla ice cream for the full indulgence!
Pro Tips For Making Apple Cake Recipe With Oil And Yogurt
- Bake at 325°F—Not Hotter: I learned this the hard way—cranking the oven to 350°F for this cake makes the outside burn before the yogurt and apples soften properly. The oil in this batter needs a slower, gentler bake to keep the crumb tender and the apples caramelized, not rubbery.
- Mix Yogurt Last: Stir the yogurt in right before folding in the apples—otherwise, the acid will start breaking down the flour, making your cake dense. I used to add it early and wondered why my cake turned out like a brick.
- Core the Apples: Skip the whole-apple method unless you want a cake with a weird, half-raw center. Cut Granny Smiths into ½-inch slices, core them, and toss with a pinch of sugar to draw out moisture before folding into the batter. (Yes, it’s extra work, but your future self will thank you.)
- Use Full-Fat Yogurt: Low-fat or nonfat yogurt makes this cake dry—trust me, I’ve tried. The fat content keeps the crumb moist, especially when paired with vegetable oil. If you’re fresh out, mix in a tablespoon of melted butter to the yogurt.
Make-ahead tips for this apple cake recipe with oil and yogurt
Prep Ahead Strategy
I always prep the apples the night before—peeling and dicing them keeps them fresh and ready to fold into the batter. Store them in an airtight container in the fridge until you're ready to bake.
This step saves time on baking day and ensures your apples stay crisp rather than turning mushy. 🍎
Batter Prep Timeline
Mix the wet and dry ingredients separately up to 24 hours ahead and store them in airtight containers in the fridge. When you're ready to bake, simply combine them with the prepped apples.
The batter will thicken slightly overnight, but it's a game-changer for busy mornings. Just let it sit at room temperature for 10 minutes before baking to even out the temperature.
Fully Baked Make-Ahead
This cake keeps beautifully at room temperature for 3 days if you cover it loosely with plastic wrap. For longer storage, refrigerate for up to 1 week—just bring it to room temperature before serving.
The texture stays perfect, and the flavor actually deepens over time. I love baking it on Sunday for all week's snacks!
Freezer-Friendly
Slice the cooled cake into wedges and wrap each piece tightly in plastic wrap, then place them in a freezer bag. This cake freezes for 3 months without losing its moisture or crisp top.
To serve, thaw at room temperature for 1-2 hours or warm in a 350°F oven for 10 minutes for that freshly baked taste. 💫
Portioning for Parties
For gatherings, bake the cake in two 8-inch pans at once (adjust oven rack position to ensure even heat). Once cooled, wrap individual slices in parchment paper and tie with twine for easy transport.
This keeps the cake fresh and prevents the top from getting soggy. My kids Emma and Jack love helping with this part—it makes them feel like real bakers!
Reheating Leftovers
To revive stale slices, wrap them in foil and warm in a 300°F oven for 8-10 minutes. For a quick fix, microwave individual slices for 20 seconds on medium power.
The yogurt and oil combination means this cake reheats beautifully without drying out. I always keep a few slices on hand for impromptu dessert cravings!
Nutrition facts
Frequently asked questions
Why does this recipe use both oil and yogurt?
The oil creates a tender crumb while the yogurt adds moisture without making the cake dense. Together, they create that perfect balance of crisp top and soft interior. The yogurt also helps stabilize the apples so they stay juicy, not soggy.
Can I use sour cream instead of yogurt?
Yes! Use the same amount of sour cream as yogurt. It adds richness and works especially well if you want an even more tender cake. Just make sure it's full-fat for best results. The texture will be slightly denser but still delicious.
What if my cake turns out dry?
Dryness usually means overbaking or not enough moisture. Try reducing baking time by 5 minutes next time, or add 1 tablespoon extra yogurt to the batter. Also ensure your apples are peeled and finely diced—the skins can make the cake tough.
How do I keep the top crispy when storing?
Store the cake right side up with a loose cover—never airtight. The top stays crisp for 3 days at room temperature. For longer storage, refrigerate but bring to room temperature before serving. The powdered sugar dusting also helps maintain that perfect texture.
What's the best way to serve this cake?
Warm slices with vanilla ice cream or whipped cream are classic! For a Southern touch, try it with a drizzle of homemade caramel sauce. I also love it with a cup of chai tea—perfect for cozy afternoons. The crisp top makes it especially satisfying when warm.