Desserts
This apple cake recipe with oil and yogurt delivers the perfect balance of tender crumb and buttery streusel—my grandmother's secret for a cake that stays moist for days. 💛 The combination of oil and yogurt creates an ultra-tender texture while keeping the cake rich and flavorful, a technique I perfected during my years at Johnson & Wales.
The key to this recipe lies in the careful balance of ingredients: oil for richness, yogurt for moisture, and a touch of cinnamon that enhances the apple flavor. I've tested this recipe countless times to ensure it's foolproof, whether you're baking for a family gathering or treating yourself to a comforting dessert. The streusel topping adds a delightful crunch that contrasts beautifully with the soft cake beneath.
What makes this apple cake truly special is its ability to stay moist even after a few days, thanks to the yogurt's natural acidity and the oil's ability to retain moisture. The apples are folded in just enough to keep them tender yet flavorful, ensuring every bite is packed with that classic apple cake taste. This recipe is a testament to how simple ingredients can create something extraordinary.
Perfect for autumn gatherings or as a comforting treat any time of year, this cake is versatile enough to adapt to dietary preferences—just swap the yogurt for a dairy-free alternative and the oil for a plant-based version. Let's get baking!
Ingredients for apple cake recipe with oil and yogurt
The secret to this ultra-moist apple cake lies in balancing oil and yogurt for richness and tenderness.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for even texture |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Light Brown Sugar 🍚 | ½ cup | Packed firmly |
| Plain Yogurt 🥛 | 1 cup | Full-fat preferred |
| Vegetable Oil 🫒 | 1 cup | Light or canola |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Pure Vanilla Extract 🌿 | 2 tsp | High-quality preferred |
| Baking Soda 🧂 | 2 tsp | Freshly measured |
| Ground Cinnamon 🌶️ | 2 tsp | Freshly ground |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Medium Apples 🍎 | 4 whole | Peeled, cored, diced |
| All-Purpose Flour 🌾 | 1 cup | For streusel topping |
| Light Brown Sugar 🍚 | ½ cup | Packed firmly |
| Cold Unsalted Butter 🧈 | ½ cup | Cubed, chilled |
| Ground Cinnamon 🌶️ | 1 tsp | For streusel |
The yogurt and oil are non-negotiable here—full-fat yogurt ensures maximum moisture, while vegetable oil keeps the crumb tender. I always grab Great Value brand yogurt from Walmart for consistency, but any plain yogurt works. For the apples, Granny Smith or Honeycrisp hold up best to baking without turning mealy. If you're using pre-shredded apples from a bag, give them a quick rinse to remove excess starch. The flour matters too—King Arthur or Gold Medal brands are my go-to for reliable baking performance.
No full-fat yogurt? Greek yogurt works in a pinch—just thin it slightly with milk. Running low on vegetable oil? Melted coconut oil or avocado oil are great substitutes. The cinnamon can be swapped for pumpkin pie spice if you're feeling adventurous, but stick with pure cinnamon for classic apple cake flavor. For the streusel, if you don't have cold butter, chill your butter cubes for 20 minutes before mixing—they'll create perfect crumbly pockets. The apples can be prepped ahead and stored in lemon water to prevent browning, saving you time on baking day.
This cake keeps beautifully—3-4 days wrapped at room temperature or 5 days in the fridge. For longer storage, freeze the whole cake (unfrosted) for up to 3 months. I like to slice it before freezing so I can pull out individual portions. The streusel topping stays crisp even after reheating, so warmed slices taste almost as good as fresh. If you're making this ahead for a gathering, assemble the cake the night before and bake in the morning—the flavors deepen as it sits.
Why You'll Love This Recipe
- No Mixer Needed: The yogurt and oil do all the heavy lifting here—just stir until the flour disappears. I’ve made this in a mug, a bowl, even a takeout container when my mixer gave up the ghost.
- Moist Without Syrup: That combo of brown sugar and yogurt keeps it tender for days, not dry and crumbly like some cakes. Honestly, the first slice out of the pan has that perfect pull-apart crumb—no one will guess it’s not from a bakery.
- Breakfast or Dessert: Same cake, two lives. Serve it warm with a drizzle of honey for a quick breakfast, or dust it with powdered sugar for a picnic dessert. My kids grab slices straight from the fridge—no judgment, just satisfaction.
- Pantry Staple Magic: You’re already using ingredients you own: flour, sugar, oil. No specialty items, no last-minute store runs. I’ll be real: this recipe saved me during a grocery strike when I forgot to buy cake mix. Still turned out.
Step-by-step instructions for apple cake with oil and yogurt
Here's how to create a tender, ultra-moist cake with a perfect buttery streusel topping.
👨🍳 Step 1: Prepare the Apples and Mix Dry Ingredients
Peel, core, and slice the 4 medium mixed apples into ¼-inch thick rounds. Toss them with 1 teaspoon of the granulated sugar to prevent browning while you prepare the rest. In a medium bowl, whisk together the 2.5 cups all-purpose flour, 2 teaspoons baking powder, 1.5 teaspoons ground cinnamon, and 0.5 teaspoon salt. Sift the mixture once to remove any lumps—this ensures an even, tender crumb.
I always sift dry ingredients for cakes because it prevents dense pockets in the final texture. The yogurt and oil will do most of the moisture work, but proper mixing of dry ingredients creates that signature fine crumb we're after. Set this mixture aside for now—we'll combine it later with the wet ingredients.
🍳 Step 2: Combine Wet Ingredients for Maximum Moisture
In a large mixing bowl, whisk together the 1 cup plain yogurt and 0.75 cup vegetable oil until completely smooth. The yogurt should be full-fat for that rich, moist texture the recipe promises. Add the 1.5 cups granulated sugar and mix until fully dissolved—this prevents grainy spots in your cake.
Crack the 2 whole large eggs directly into the bowl (no shells!) and whisk vigorously for 1 minute. You'll notice the mixture lighten slightly—this incorporates air that helps create lift. The oil and yogurt combination gives us that ultra-moist crumb without making the cake dense like butter would.
🥘 Step 3: Mix Batter and Fold in Apples
Gradually add the dry ingredients to the wet mixture in three parts, mixing on low speed just until combined after each addition. Scrape down the sides of the bowl with a spatula to ensure even mixing. The batter should be thick but pourable—if it's too stiff, add 1 tablespoon of plain yogurt to loosen it slightly.
Gently fold in the prepared apples with a rubber spatula, being careful not to break them up. You want them distributed evenly throughout the batter. The apples should be coated but still visible—this creates those beautiful fruit pockets when baked. Pour the batter into a 9-inch round cake pan lined with parchment paper for easy removal.
🔥 Step 4: Prepare and Bake the Streusel Topping
While the oven preheats to 350°F, make the streusel by cutting the 0.5 cup unsalted butter into small cubes. In a separate bowl, combine the cubes with 0.5 cup old-fashioned oats, 0.25 cup brown sugar, and 0.25 cup chopped walnuts. Use your fingers to work the butter into the oat mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining.
Sprinkle this streusel evenly over the batter in the prepared pan. The butter will melt during baking, creating that signature caramelized topping. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean and the top is golden brown. The cake is done when the edges pull away slightly from the pan.
⏰ Step 5: Cool and Serve for Perfect Texture
Transfer the cake to a wire rack and let it cool for 15 minutes in the pan. Then carefully remove it from the pan using the parchment paper handles. Complete cooling on the rack for another 30 minutes—this prevents a soggy bottom while allowing the streusel to set properly.
Serve slices at room temperature for the best texture. The cake should be moist with tender crumb, while the streusel offers a delightful contrast of crispy, caramelized oats. The apples will be perfectly soft but still hold their shape, releasing their natural juices into each bite. Store leftovers covered at room temperature for up to 3 days or refrigerate for up to 5 days.
Pro Tips For Making Apple Cake Recipe With Oil And Yogurt
- MIX DRY INGREDIENTS FIRST: Mix the flour, baking soda, and salt before adding sugar—this prevents lumps and ensures even distribution. I learned this the hard way when my first batch had weird pockets of dryness; now I sift or whisk these together like a pro.
- USE COLD YOGURT: Stick your yogurt in the fridge for 30 minutes before mixing—it thickens the batter and keeps the cake from sinking. After burning three batches with runny yogurt, I finally realized this was the missing piece.
- DON’T OVERMIX THE BATTER: Stop folding in the apples when just combined—overmixing makes the cake dense. I was skeptical until I tried it; now I count to 20 strokes max and the texture is light and tender.
- BAKE UNTIL 205°F: Check doneness with a thermometer at 205°F (195°F for a softer crumb)—the toothpick trick is unreliable here. My grandmother swore by this, and she was right: the cake stays moist longer without drying out.
Perfect pairings for this recipe
Creamy Vanilla Ice Cream
This classic pairing transforms your apple cake into a decadent dessert experience. I love serving slices of warm cake with a scoop of homemade vanilla bean ice cream—the cool creaminess contrasts beautifully with the warm cake. For an extra touch, drizzle with caramel sauce to complement the apple flavors. 💛
Spiced Apple Cider
A warm mug of spiced apple cider enhances the autumnal flavors of the cake. Simmer 4 cups apple juice, 2 cinnamon sticks, 1 star anise, and 2 cloves for 20 minutes. Strain and serve with a cinnamon stick garnish. The warm spices echo the cake's cinnamon notes perfectly.
Whiskey Bourbon Sauce
For adults, a drizzle of bourbon sauce elevates the cake to restaurant-quality. Simmer ½ cup heavy cream, ¼ cup brown sugar, 2 tbsp bourbon, and 1 tsp vanilla extract until thickened. The caramelized notes pair beautifully with the apple's natural sweetness and the cake's buttery streusel.
Warm Caramel Apple Sauce
Skip the ice cream and serve with warm caramel apple sauce instead. Cook 4 cups peeled, diced apples with ¼ cup brown sugar, 2 tbsp butter, and 1 tsp cinnamon until soft. Stir in 2 tbsp caramel sauce at the end. This sauce soaks into the cake, making every bite extra moist and flavorful.
Coffee Liqueur Drizzle
Add a sophisticated touch with a Kahlúa drizzle. Warm 2 tbsp Kahlúa with 1 tbsp heavy cream and drizzle over cake slices. The coffee notes complement the warm spices in the cake beautifully. For a non-alcoholic version, use vanilla syrup instead.
Fresh Berries Contrast
Brighten the rich flavors with a side of fresh berries. A handful of raspberries or blackberries adds a tart contrast to the sweet cake. The berries' acidity cuts through the richness, balancing each bite. Serve with a dollop of whipped cream for extra indulgence.
Nutrition facts
Frequently asked questions
Why use oil instead of butter in this apple cake?
Oil creates a tender, moist crumb that stays fresh longer than butter-based cakes. The yogurt adds moisture too, but oil prevents dryness while keeping the texture light. Plus, it's easier to mix and yields a more even bake—no risk of butter melting too soon!
Can I substitute Greek yogurt for regular yogurt?
Yes, but thin it slightly with 2 tablespoons milk first. Greek yogurt is thicker and may make the batter too dense. The key is maintaining that ultra-moist texture—full-fat yogurt works best, but low-fat will still give good results if thinned properly.
What's the best way to store leftovers?
Wrap tightly in plastic wrap and store at room temperature for 3 days, or refrigerate for 5 days. For longer storage, freeze individual slices (up to 3 months10-15 seconds in the microwave.
How do I prevent a dense cake?
Don't overmix the batter—combine dry ingredients in three parts and mix just until combined. Also, use room-temperature eggs and make sure your apples are diced evenly. Overmixing develops gluten, which makes cakes tough. Sift the flour first too!
Can I make this cake gluten-free?
Yes! Replace the all-purpose flour with a 1:1 gluten-free baking blend (like Bob's Red Mill). Add 1 teaspoon xanthan gum to help bind the crumb. The yogurt and oil will still work perfectly—just expect a slightly denser texture.