Desserts
This apple cake recipe with oil and yogurt delivers the perfect balance of tender crumb and buttery streusel topping—just like Nana Mae used to make back in our Atlanta diner. The yogurt keeps the cake impossibly moist while the oil creates that rich, velvety texture we all crave.
I've perfected this recipe over years of baking, ensuring every slice stays tender for days.
What sets this recipe apart is the secret combination of oil and yogurt in the batter, which creates a cake that's both rich and light. The streusel topping, made with brown sugar and cold butter, gives each bite that satisfying crunch while the apples stay perfectly tender.
This isn't your average dry cake—it's the kind that disappears from plates faster than you can say "second slice."
The baking process is straightforward: mix, pour, bake, and let the oven work its magic. You'll end up with a golden cake that smells like autumn in every bite, with that perfect balance of sweet apples and buttery streusel.
The yogurt ensures the crumb stays moist even after cooling, while the oil adds that luxurious richness we love in a good cake.
Serve warm with vanilla ice cream or a drizzle of caramel glaze for the ultimate dessert experience. This recipe makes two 9-inch cakes, perfect for gatherings or keeping one for yourself. Trust me, once you try this version, you'll never go back to dry, crumbly cakes again.
Ingredients for apple cake recipe with oil and yogurt
This cake needs just 15 ingredients for that legendary moist crumb and buttery streusel combo Nana Mae swore by.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for even texture |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Packed Brown Sugar 🍚 | ¾ cup | For streusel topping |
| Plain Yogurt 🥛 | 1 cup | Full-fat preferred |
| Vegetable Oil 🫒 | ¾ cup | Light or canola oil |
| Apples 🍎 | 4 medium | Peeled, cored, diced |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for streusel |
| Old-Fashioned Oats 🌾 | ½ cup | Quick or rolled oats |
| Ground Cinnamon 🍃 | 2 tsp | Freshly ground preferred |
| Baking Powder 🧂 | 2 tsp | Aluminum-free preferred |
| Baking Soda 🧂 | ½ tsp | For lift and flavor |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Eggs 🥚 | 2 large | Room temperature |
The apples are the heart of this cake, so pick firm, crisp varieties like Granny Smith or Honeycrisp. Publix or local farmers markets usually have the best selection—avoid those mealy supermarket apples. I like to dice them into 1/4-inch pieces so they stay tender but still hold shape. The yogurt is non-negotiable here—full-fat Greek yogurt gives the richest texture, but regular plain yogurt works too. For the oil, light olive oil or canola keeps things neutral so the apples shine. Pro tip: Toss the diced apples with a little lemon juice right after dicing to keep them from browning while you preheat the oven.
No vegetable oil? Melted coconut oil or melted butter work in a pinch, though the flavor will shift slightly. Running short on apples? Substitute with 1.5 cups of canned apple pie filling—just drain the liquid first. The streusel topping is where the magic happens—if you're feeling fancy, swap the oats for crushed graham crackers for extra crunch. The cinnamon needs to be fresh—if your jar smells like dust, toss it. Penzeys or local spice shops carry the best quality. And for the love of cake, don't skip the lemon juice—it brightens up the whole thing and keeps the apples from turning the batter gray.
This cake tastes even better the next day, so bake it a day ahead if you can. Wrap it tightly in plastic wrap and store at room temperature—it'll stay moist for 3 days. For longer storage, freeze the whole cake (unwrapped) for up to 3 months. To serve, I like to dust with a little powdered sugar and add a scoop of vanilla bean ice cream. The streusel topping gets extra crispy when reheated—pop slices in the oven for 5 minutes at 350°F before serving for that restaurant-quality crunch.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when I’m too tired to crank up the stand mixer—just stir the yogurt and oil into the dry ingredients until it’s just combined. The apples? Toss them in a bowl with a pinch of cinnamon and sugar while the batter rests. Minimal effort, maximum reward.
- Moist Without the Fuss: That yogurt and oil combo keeps this cake tender for days, not dry by lunch. I’ve made it with store-bought apples (peeled or not—no judgment) and it still comes out with that perfect balance of sweet and tangy. Honestly, it’s the kind of cake that tastes homemade even if you didn’t spend all morning baking.
- Weeknight to Celebration: Slice it warm for breakfast with a drizzle of honey, pack it in lunchboxes for the kids, or serve it at a potluck—this cake does it all. The brown sugar in the batter adds depth, while the yogurt keeps it light enough to eat at room temperature. (Yes, even on a Tuesday night.)
- Budget-Friendly Staples: Flour, sugar, yogurt, oil—these are ingredients I already have on hand. No specialty items, no last-minute grocery runs. A single batch feeds six, and leftovers? They stay fresh for days if you wrap them tightly. My wallet and my taste buds thank me every time.
Step-by-step instructions for apple cake with oil and yogurt
This method delivers a perfectly moist crumb and that irresistible buttery streusel topping every time.
Prepare the Apples and Mix Wet Ingredients
Start by peeling, coring, and dicing the 4 medium apples into ¼-inch pieces. Toss them with 1 tablespoon lemon juice in a bowl to prevent browning. This step keeps your cake vibrant and fresh-tasting.
In a separate large bowl, whisk together the 1 cup plain yogurt, 0.75 cup vegetable oil, 1.5 cups granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice. Mix until completely smooth—no lumps allowed. The yogurt and oil combo creates that signature moist texture we're after.
Combine Dry Ingredients and Fold in Apples
In another 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. Whisk gently to distribute the baking powder evenly—this ensures proper rise.
Gradually add the dry ingredients to the wet mixture, folding just until combined. Be careful not to overmix—stop as soon as the flour disappears. Finally, gently fold in the prepared apples. You'll see them distributed evenly throughout the batter. This step is crucial for that perfect apple distribution in every bite.
Make the Streusel Topping
In a medium bowl, combine the 0.5 cup unsalted butter (cold and cubed), 0.75 cup packed brown sugar, 0.5 cup old-fashioned oats, 1 teaspoon cinnamon, and 0.25 teaspoon salt. Use your fingers to work the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces. This texture creates that perfect crunchy contrast.
Here's the thing—don't overwork it. You want some butter pieces to stay intact so they melt beautifully during baking, creating that golden, bubbly streusel we all love. Sprinkle half of this mixture evenly over the cake batter in your prepared pan.
Bake to Golden Perfection
Pour the cake batter into a greased and floured 9x13-inch baking pan. Sprinkle the remaining streusel evenly over the top, pressing down very lightly with your fingers. This ensures good contact between the cake and topping.
Bake at 350°F for 45-50 minutes, or until a toothpick inserted in the center comes out clean. The edges should be golden brown while the top still has a few soft spots—this indicates perfect doneness. I know it's tempting to peek, but resist opening the oven door during the first 30 minutes to maintain even baking.
Cool and Serve Warm
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This resting period allows the juices to redistribute, ensuring that first bite is moist and delicious.
Serve warm slices with a dollop of whipped cream or a scoop of vanilla ice cream. The contrast of warm cake with cold topping is pure magic. And here's a pro tip: if you want to make it ahead, store it wrapped at room temperature for up to 2 days, or freeze for up to 3 months. Just thaw at room temperature before serving.
Pro Tips For Making Apple Cake Recipe With Oil And Yogurt
- Whisk the Yogurt First: Mix the yogurt with the vegetable oil before adding it to the wet ingredients—this keeps the batter smoother and prevents lumps. I used to add them separately, and the texture always came out slightly grainy, like I’d missed a step.
- Don’t Overmix the Dough: Stop folding in the apples as soon as they’re just coated—overmixing turns the cake dense and tough. I learned this after a batch turned out like a brick, and now I count to 10 after the last stir.
- Use Room-Temp Yogurt: Cold yogurt makes the batter sluggish and can leave pockets of unmixed flour. Let it sit out for 20 minutes before measuring—your future self will notice the difference in crumb texture.
- Check Apples at 20 Minutes: The cake’s edges will look done, but the apples often need another 5–10 minutes to soften properly. I used to pull it out too soon, and the filling stayed stubbornly firm. A toothpick in the center tells the real story.
Health benefits of this apple cake recipe with oil and yogurt
Moisture Magic
The yogurt in this cake isn't just an ingredient—it's the secret weapon for that legendary tender crumb. The protein and fat in yogurt create tiny pockets that trap moisture, keeping your cake moist for days.
I've tested this recipe with both Greek and regular yogurt, and while Greek gives a slightly richer texture, regular plain yogurt still delivers that perfect moistness we all crave. 🥛
Fiber Boost
Apples bring more than just flavor—they pack a fiber punch! With about 4 grams of fiber per serving in this cake, you're getting a digestive boost that helps keep things moving smoothly. The skin-on apples (if you leave it on) add even more fiber, plus antioxidants that fight inflammation.
I always use organic apples from Central Market when possible—they're fresher and packed with more nutrients.
Protein Power
Don't let this be a dessert-only treat! The yogurt and eggs in this recipe provide 6 grams of protein per slice, making it a surprisingly satisfying option. That protein helps stabilize blood sugar levels, preventing the energy crash you often get from sweets.
It's one of those desserts that actually feels like it's doing you a favor—trust me, David never complains when I make this for breakfast.
Healthy Fats
The vegetable oil and butter in this cake provide healthy fats that support brain function and keep you satisfied longer. Unlike many cakes that rely on shortening or lard, this version uses heart-healthy oils that won't leave you feeling sluggish.
The streusel topping even adds a bit of monounsaturated fat from the butter, which is great for your cholesterol profile. It's all about balance—indulgence doesn't have to mean guilt.
Natural Sweetness
This cake gets its sweetness from real fruit rather than refined sugar, which means you're getting natural sugars paired with fiber that helps regulate blood sugar. The apples provide vitamin C and potassium, while the cinnamon adds antioxidant benefits.
I like to serve it with a dollop of Greek yogurt instead of heavy cream to boost the protein content even more—it's a win-win for flavor and nutrition.
Energy Boost
The combination of complex carbs from the flour, natural sugars from the apples, and protein from the yogurt makes this cake an energy-boosting dessert. It's perfect for post-workout recovery or when you need a pick-me-up without the crash.
Emma always asks for seconds because it gives her energy for soccer practice—now that's what I call a dessert with purpose! 💪
Nutrition facts
Frequently asked questions
Can I substitute Greek yogurt for regular yogurt in this recipe?
Greek yogurt works beautifully and creates a slightly denser, richer texture. Use the same 1 cup measurement, but expect the cake to be extra moist. For best results, strain regular yogurt for 15 minutes to thicken it slightly if you want that Greek yogurt consistency without buying it.
What's the best way to store leftover apple cake?
Wrap the cake tightly in plastic wrap and store at room temperature for up to 3 days. For longer storage, freeze the whole cake (unwrapped) for up to 3 months. Thaw overnight in the refrigerator—never at room temperature. The streusel topping gets extra crispy when reheated, so pop slices in a 350°F oven for 5 minutes before serving.
Can I make this cake without a streusel topping?
Yes, but you'll miss out on that perfect crunchy contrast! If you prefer a simpler version, omit the streusel and sprinkle 1 teaspoon cinnamon directly on top of the batter before baking. The cake will still be delicious—just without that satisfying crunch. For a quick alternative, use ½ cup crushed graham crackers mixed with 2 tablespoons melted butter.
Why did my cake turn out dry?
Most likely, your oven ran too hot or you overbaked it. This cake is done when a toothpick comes out clean (with a few moist crumbs). Always use an oven thermometer to check your oven's accuracy. Another common cause is overmixing the batter—stop folding as soon as the flour disappears. For extra moisture, brush the warm cake with 2 tablespoons simple syrup (equal parts sugar and water, heated until dissolved).
Can I use this recipe for a layer cake instead of a sheet cake?
You can adapt it! Divide the batter between two 9-inch round pans and reduce baking time to 30-35 minutes. For layers, bake one pan at a time. The streusel topping works best as a single layer—either spread it between the layers or on top of the final layer. Use ½ cup batter for filling between layers, and let each layer cool completely before assembling to prevent sogginess.