- Preheat the Oven: Set your oven to 175°C (350°F). Grease and lightly flour your baking pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk yogurt, sugar, eggs, oil, and vanilla extract until smooth and creamy.
- Combine Everything: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix — this keeps the cake soft.
- Add Apples: Fold in the diced apples evenly throughout the batter.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Once cooled, dust lightly with powdered sugar if desired.
Tips or Serving Suggestions
- Use sweet apples like Gala, Fuji, or Honeycrisp for the best flavor.
- Add a handful of chopped walnuts or raisins for texture.
- Serve warm with a dollop of yogurt, whipped cream, or a drizzle of honey.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5.
This Apple Yogurt Cake is simple, wholesome, and bursting with natural sweetness from the apples. Its moist crumb and gentle cinnamon aroma make it a cozy treat you’ll want to bake again and again — proof that the best desserts come from the simplest ingredients.
