Apple Greek Yogurt Cake

Appies & Snacks, Breakfast, Desserts & Baking, Recipes

Apple Greek Yogurt Cake

One of my fondest memories growing up in the Okanagan was the anticipation of fruit season. Cherries, plums, peaches, pears, and of course, delicious crunchy apples fresh off of the tree. I had no clue how lucky we were! I moved away from the Okanagan for about 10 years before returning, and have such a different level of appreciation for the fruit that we grow here (and the amazing wine we produce of course!).

Apple Greek Yogurt Cake on white plate, coffee in white mug, sliced apple

Fast forward to the present and I now have to pinch myself that I live here.  While most of the fruit that is grown only lasts a short period of time until we have to impatiently wait until the following year, BC Tree Fruit apples are an exception.  With a revolution in storage technology, we have incredible crisp apples available to us all year long.  That makes me one happy camper.

Apple Greek Yogurt Cake in white serving dish

I’ve been making a version of this cake for years, but wanted a change. Since my husband and son are addicted to anything ‘apple’, I figured I would try an apple version of this cake.  I changed it up and made the streusel whole wheat and cut back on the sugar from the original recipe.  It was the smell of sweet success.

I hope you love it as much as our clan did!

Serves 12-15

Ingredients:

  • 10 c. peeled and thin sliced BC apples*
  • 2 Tbsp. water
  • 1/4 c. brown sugar
  • 1 tsp. cinnamon
  • 2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/3 c. Greek yogurt (plain or vanilla)
  • 2 tsp. vanilla
  • 1/4 c. butter
  • 3/4 c. sugar
  • 2 eggs

*I used BC Gala apples because they keep their shape but you can use another type.

Directions:

  1. Preheat the oven to 350F and grease a 13×9″ baking pan.
  2. Prepare the streusel below and set aside.

Apple Greek Yogurt Cake prepration3. In a medium heavy-bottomed pot over medium-low heat, combine the apples, water, brown sugar and cinnamon and cook until the apples are soft but not broken down, about 20 minutes.  Set aside to cool.

4. In a medium bowl, whisk together the flour, baking soda, baking powder and salt.

5. In a separate small bowl combine the Greek yogurt, and vanilla and set aside.

6. In a large bowl or Kitchen Aid Mixer beat the butter and sugar at high speed until light coloured.  Add the eggs one at a time and beat until fluffy.  Add the flour and yogurt mixtures alternately in 2 parts while mixing on low speed until mixed, scraping the sides of the bowl.

Apple Greek Yogurt Cake preparation

7. Spread the cooled apple mixture in the bottom of the prepared pan and even it out with the back of a large spoon so that it evenly covers the pan.

Apple Greek Yogurt Cake preparation

8. Carefully spoon the cake batter over the apple base and gently spread to cover the apples with a spatula or the back of a spoon (you can wet the spoon with some water to make it a bit easier).

Apple Greek Yogurt Cake preparation

9. Sprinkle the streusel evenly over the top and bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean.

Apple Greek Yogurt Cake topped with whole wheat streusel

 

Whole Wheat Streusel

Ingredients:

  • 1 c. finely chopped pecans
  • 1/4 c. brown sugar
  • 1/4 tsp. salt
  • 1/4 c. melted butter
  • 1/2 c. whole wheat flour
  • 1 tsp. cinnamon

Directions:

Combine all of the ingredients together and spread evenly over the cake before baking.

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13 Comments on “Apple Greek Yogurt Cake”

  1. Pat

    Had a slice of this yummy cake ~ thanks Tori! For me, it’s one of those old fashioned, warm, cozy desserts ~ any day, any season, bring on the apple recipes!

  2. Laura

    I made this cake on the weekend and it was so delicious! I love many of your posts, especially the baking ones because you cut down on the sugar. Do you have any plans to post baked doughnut recipes? I just ordered popsicle molds and can’t wait to try out some of your recipes!

  3. Kate

    Hey Tori,

    Have you ever subbed sugar for honey and butter for coconut oil? Do you think this substitution will work if I try these in your recipes?

    Kate

    1. Tori Wesszer

      Hi Kate I haven’t tried it but would love to hear if you give it a whirl! Different ingredients can yield different results so it’s hard for me to say without trying it. Have a great day!

    1. Tori Wesszer

      Hi Cathi! I only add the water to prevent the apples from scorching at the beginning: once the water starts to cook out of the apples you shouldn’t need any more but it may depend on how juicy your apples are – you can add a bit more if needed! Tori

  4. Julianne

    Do you think it would yield a similar result if the apple was mixed in with the batter? Have you tried that before?

    1. Tori Wesszer

      I think it would turn out amazing Julianne! I would just save the topping and put that on the top of the cake (not mix it in). Let me know if you end up trying it please!

  5. Julianne

    Ended up trying the recipe as is and it was amazing! Used Bob’s mill all purpose flour substitute for relatives with celiac and everyone has been gobbling it up all weekend! Will try the apples mixed in next time. Thanks for a healthier alternative to apple pie 👏🏻

  6. Quyen

    Hi Tori, I made this cake for our Thanksgiving dinner and it was a huge hit with the family. Thanks for the recipe. We all loved how it just has the right amount of sweetness.

    For your apple mixture, did you keep or drain the liquid? My apples cooked out quite a bit of water so I drained it. I used gala apples as suggested.

    Lastly, the taste was amazing but I find the cake texture a bit dense. If I whipped the egg white separately and folded it with the rest of the batter, do you think I will end up with a lighter consistency? Thanks!

    1. Tori Wesszer

      Hi Quyen, thank you for the feedback! My apples didn’t cook out a lot of liquid so I didn’t drain it but of course apples are all different. Good call on draining the liquid!

      I think that folding in the egg white would work well to lighten up the cake. It’s a bit of a denser cake, perhaps I will play around with the batter recipe to see if I can work any magic:). Take care!! Tori

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