Real Recipes From Real Home Cooks ®

the best apple yogurt cake ever

(2 ratings)
Blue Ribbon Recipe by
Amy Croyle
Bellingham, WA

I came up with this recipe while trying to use up some apples and yogurt that I had lots of. I transformed my favorite pumpkin cake recipe into this. I have had people say that it is the best apple cake that they have ever had, and I agree! It is so moist! Everyone that tries it wants the recipe. I hope that you like it as much as we do!

Blue Ribbon Recipe

Oh, this is a wonderful apple cake ... there are so many layers of flavor in it! The cake itself is dense, yet very moist. The crunchy sugar butter topping just makes the cake. This smells amazing while it bakes and no one will ever guess this is gluten-free. Drizzling the glaze on top is a nice final touch, but a slice alone with the crunchy topping was tasty too.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 9 -12
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For the best apple yogurt cake ever

  • 1 c
    vegetable oil
  • 2 c
  • 2 c
    plain yogurt
  • 4
  • 2 c
    peeled and finely chopped apple
  • 1 tsp
    vanilla extract
  • 2 1/2 c
    King Arthur gluten-free baking flour
  • 2 tsp
    baking powder
  • 1/2 tsp
  • 1 tsp
    baking soda
  • 2 tsp
  • pinch
  • pinch
    allspice, ground
  • 1 stick
  • 1/2 c
  • 1/2 c
    dark brown sugar
  • 1/2 tsp
  • 1/2 c
    half and half or heavy cream
  • 1 Tbsp
    maple extract
  • 1 1/2 c
    powdered sugar

How To Make the best apple yogurt cake ever

  • Wet ingredients combined in a bowl.
    Preheat oven to 350* and lightly grease 13in by 9in pan. Mix all wet ingredients together.
  • Dry ingredients combined in a bowl.
    Mix all dry ingredients together.
  • Wet and dry ingredients combined.
    Mix wet and dry ingredient mixes together.
  • Batter poured into a greased baking dish.
    Pour into the pre-greased pan. Pan will seem really full but I have never had it overflow.
  • Cake baking in the oven.
    Bake in preheated oven for 45 min -1 hour until middle is not jiggly anymore and a toothpick comes out kinda clean.
  • Melted butter, sugar, and cinnamon combined in a bowl.
    For the last 15-20 minutes, you'll add a topping to the cake. The cake will just be firm enough to spread it on and this should make a nice crispy top. Melt butter for topping and mix in sugars and cinnamon.
  • Butter mixture spread over the cake.
    Spread on top of the cake.
  • Continuing to bake the apple cake.
    Finish baking for the last 15-20 minutes.
  • Bubbly buttery topping on the cake.
    If the sugar topping is not all melted and bubbly by the time the cake is done some times I turn on the broiler for just a few minutes, just till topping is bubbly.
  • Cream, sugar, and maple extract whisked until smooth.
    For the glaze, mix cream, sugar, and maple extract together till smooth. You can add less or more cream for your desired consistency. I like mine just thin enough for a slow thick pouring consistency,
  • Glaze drizzled over the apple cake.
    I like to serve it almost straight out of the oven when it is still very warm and it melts the glaze and vanilla ice cream. I serve the glaze on the side so it does not make the topping soggy. Enjoy!