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Apple Yogurt Cake Recipe

Apple Yogurt Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8 inch (20 cm) spring form pan. Line the bottom of the pan with parchment paper.

In a large bowl, stir or whisk together the flour, ground almonds, baking powder, baking soda, and salt.

In another bowl, stir or whisk together the eggs, oil, yogurt,  vanilla extract, and almond extract. Stir in the sugar. Add the wet ingredients to the dry ingredients. Stir until just combined. Scrape the batter into the prepared pan, smoothing the top with the back of a pan or offset spatula.

Peel, core, and cut the apple into 1/8 inch slices. Lay the apple slices on top of the batter, overlapping slightly.
Sprinkle with about 1/2 tablespoon (7 grams) of sugar and then the sliced almonds.

Bake in preheated oven for about 45 - 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack to cool. You can serve this cake plain or with a dollop of whipped cream, ice cream, or lightly sweetened yogurt. Leftovers can be covered and stored in the refrigerator for four to five days.

Makes one - 8 inch (20 cm) cake.

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Apple Yogurt Cake:

1 1/4 cups (165 grams) all purpose flour

1/4 cup (30 grams) ground almonds

1 teaspoon (4 grams) baking powder

1/2 teaspoon (2 grams) baking soda

1/2 teaspoon (2 grams) kosher salt

2 large eggs (110 grams), at room temperature

1/2 cup (120 ml/grams) flavorless oil (safflower, corn, vegetable, or canola)

3/4 cup (180 ml/grams) whole milk plain yogurt, at room temperature

1 teaspoon (4 grams) pure vanilla extract

1/4 teaspoon (1 gram) pure almond extract (optional)

1 cup (200 grams) granulated white sugar


1 large apple

1/2 tablespoon (7 grams) white or coarse brown sugar (optional)

1/4 cup (30 grams) sliced almonds