Desserts
This apple cake recipe with oil and yogurt delivers the perfect balance of tender crumb and buttery streusel—just like my Nana Mae used to make. The secret lies in the oil and yogurt combination, which creates a moist, rich texture that stays fresh for days. I've perfected this recipe over years of baking, and it's become a staple in my kitchen during apple season.
What sets this cake apart is the professional technique of layering the spiced apple filling between moist cake layers, then topping with a buttery streusel that browns beautifully. The yogurt keeps the crumb incredibly tender, while the oil adds richness without making the cake too heavy. It's the kind of dessert that tastes homemade but looks impressive enough for company.
By the time you pull it from the oven, you'll have a golden cake with a perfect balance of flavors—sweet apples, warm spices, and that irresistible crunch from the streusel. The combination of oil and yogurt ensures every slice is moist and flavorful, not dry or crumbly. This is the apple cake I reach for when I want something classic yet refined.
For an extra touch, consider adding a spiced yogurt glaze or mixing nuts into the streusel—both modern twists that keep the traditional structure intact. The recipe scales beautifully for gatherings, and leftovers reheat perfectly. Let's get baking!
Ingredients for apple cake recipe with oil and yogurt
Classic ingredients with a modern twist—moist crumb meets buttery streusel perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Vegetable Oil 🫒 | 1 cup | Light or canola preferred |
| Plain Yogurt 🥛 | 1 cup | Full-fat for richness |
| Eggs 🥚 | 2 large | Room temperature |
| Baking Powder 🧂 | 2 tsp | Aluminum-free preferred |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground for warmth |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Apples 🍎 | 4 medium | Peeled, cored, diced |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for streusel |
| Old-Fashioned Oats 🌾 | ½ cup | Blended into flour |
| Brown Sugar 🍚 | ½ cup | Packed for streusel |
| Chopped Walnuts 🥜 | ¼ cup | Optional for crunch |
The apples are everything here—Granny Smith or Honeycrisp work best for that perfect tart-sweet balance. Local farmers markets often have the freshest varieties, but any firm, crisp apple in season will do. I always peel and dice them into even 1/4-inch pieces so they cook uniformly. For extra flavor, toss them with 1 tsp lemon juice before mixing into the batter. Whole Foods bulk bins have great pre-peeled options if you're short on time, but fresh is always better.
No applesauce? Substitute with 1.5 cups of unsweetened applesauce for the filling, but reduce the flour by 2 tbsp to keep the texture light. Want more crunch in the streusel? Swap half the oats for crushed graham crackers. The yogurt is non-negotiable for that tender crumb—Greek yogurt works too, but regular works best here. For the oil, avocado oil adds a neutral flavor that lets the apples shine, while canola keeps costs down. If you're watching calories, use 2/3 cup oil and add 1/4 cup applesauce to the batter.
This cake keeps beautifully—3 days at room temperature wrapped in plastic, or 5 days in the fridge. For longer storage, slice and freeze portions between parchment paper for up to 3 months. The streusel topping stays crisp even when reheated, so I often make extra to crumble over oatmeal or yogurt. Leftovers? Microwave 20 seconds per slice to revive that fresh-baked texture. The yogurt in the batter means it reheats perfectly—no dry crumb here!
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when my hands are full—just stir the yogurt and oil into the dry ingredients until it’s almost combined. The apples get tossed in last, and the batter’s thick enough to fold right in. No electric help required, no fuss.
- Tender Crumb Magic: That yogurt? It’s the secret weapon—keeps the cake moist without being dense, while the oil gives it a velvety texture. Add the apples (sliced or diced, your call) and you’ve got that perfect balance: crisp edges, soft middle, and just enough sweetness to make it dangerously good.
- Breakfast to Brunch: Serve it warm with a scoop of vanilla ice cream for dessert, or slice it up the next morning with a drizzle of honey and a sprinkle of cinnamon. Honestly, I’ve even wrapped leftovers in foil and tossed them in my bag for a quick snack—no one judges (or they pretend not to).
- Pantry Staple Power: You’re already using things you’ve got: flour, sugar, eggs. The yogurt adds richness without breaking the bank, and the oil means no butter melting drama. Plus, it keeps for days in the fridge—so you can bake once and enjoy it all week without stress.
Step-by-step instructions for apple cake with oil and yogurt
Here's how to bake a tender crumb with a perfect buttery streusel—every slice stays moist.
Mix the Cake Batter for a Light Texture
Preheat your oven to 350°F and grease an 8-inch round pan or line it with parchment paper. In a large mixing bowl, whisk together the 2.5 cups all-purpose flour, 2 tsp baking powder, 2 tsp ground cinnamon, and 0.5 tsp salt. Sift the flour mixture to remove any lumps—this ensures a tender crumb rather than a dense one.
In a separate bowl, beat the 1 cup vegetable oil and 1.5 cups granulated sugar until combined. Add the 2 large eggs one at a time, mixing well after each addition. Stir in the 1 cup plain yogurt until smooth. Here's the thing—yogurt adds moisture and tenderness, so don't skip this step. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Overmixing develops gluten, which makes the cake tough. You'll see a few flour streaks, and that's perfect.
Fold in Apples for Even Distribution
Peel, core, and dice the 4 medium apples into small, even pieces—about ½-inch cubes. Gently fold the diced apples into the batter using a spatula. You want them evenly distributed throughout, but don't overmix or they'll sink to the bottom. Pour the batter into your prepared pan and smooth the top with a spatula. The batter will look thick, but that's what gives this cake its moist texture.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. I know it seems like a long time, but patience here ensures a fully baked cake without a gummy center. If the top starts to brown too quickly, tent the pan with foil to prevent overbrowning while the inside finishes cooking.
Prepare the Streusel Topping
While the cake bakes, make the streusel topping in a small bowl. Cut the 0.5 cup unsalted butter into small cubes and let it sit at room temperature for 10 minutes so it's soft but not melted. In the same bowl, combine the butter with the 0.5 cup old-fashioned oats, 0.5 cup brown sugar, and 0.25 cup chopped walnuts. Use your fingers to work the mixture until it resembles coarse crumbs with pea-sized butter pieces. This texture creates pockets of flavor and crunch that melt into the cake as it bakes.
Real talk: don't pulse this in a food processor or you'll end up with a fine powder instead of a textured topping. The butter should coat the oats and nuts evenly, but still hold its shape when sprinkled.
Add Streusel and Finish Baking
Remove the cake from the oven and immediately sprinkle the streusel mixture evenly over the top. Return the cake to the oven and bake for an additional 10-12 minutes until the streusel is golden brown and the edges are set. You'll see the butter in the streusel start to melt and bubble slightly—that's your signal it's ready.
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This resting period allows the juices to redistribute, keeping every slice moist. Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate experience.
Pro Tips For Making Apple Cake Recipe With Oil And Yogurt
- Mix Dry Ingredients First: I learned this the hard way—adding yogurt and oil to flour without pre-mixing creates lumps that never fully dissolve. Whisk the flour, sugar, baking powder, and salt together in a bowl first, then pour in the wet ingredients. This way, the yogurt blends in smoothly without turning your batter into a gloppy mess.
- Use Room-Temperature Yogurt: Cold yogurt curdles when it hits the oil and eggs, leaving you with a weird, grainy batter. Let your yogurt sit out for 30 minutes before mixing—just enough time to take the chill off. (Yes, even if you're impatient like me.)
- Don’t Overmix the Batter: Once you add the yogurt and oil, stir just until combined. Overmixing develops the gluten in the flour, which makes your cake dense instead of tender. A few gentle folds with a spatula are all it takes—no need to turn it into a science experiment.
- Grease the Pan Well: This isn’t the prettiest method, but it’s the tastiest. Use about 2 tablespoons of vegetable oil to coat the pan, then sprinkle a thin layer of flour and tap out the excess. The yogurt in this recipe makes the cake sticky, so skipping this step means your cake will stick like glue. (Your future self will thank you.)
Flavor customization for this recipe
Spiced Yogurt Glaze
Skip the streusel and drizzle a warm spiced yogurt glaze over the cake instead. Mix ½ cup plain yogurt with 2 tbsp honey, 1 tsp vanilla extract, and a pinch of cinnamon and cardamom. Heat gently until smooth, then brush over the cooled cake. The yogurt keeps it moist while adding a tangy contrast to the sweet apples. I love this when serving to kids—Emma always asks for seconds! 🍯
Caramel Apple Swirl
For a showstopper, replace half the apples with ½ cup caramelized apples. Cook peeled, sliced apples with 2 tbsp brown sugar and 1 tbsp butter until soft, then swirl into the batter before baking. The caramelized apples add depth and a gooey surprise in every bite. Store-bought caramel sauce works too—just thin it with a splash of milk. 🍎
Nutty Streusel Upgrade
Swap the walnuts for ½ cup pecans or hazelnuts and add 1 tsp cinnamon to the streusel. Toast the nuts first for extra aroma—spread them on a baking sheet at 350°F for 5 minutes. The toasted nuts add a sophisticated crunch that pairs perfectly with the buttery streusel. I use this version when hosting dinner parties—it always gets rave reviews. 🥜
Citrus Zest Twist
Brighten the flavor by adding 1 tbsp lemon or orange zest to the cake batter. The citrus cuts through the sweetness and adds a fresh dimension. For a glaze, mix 2 tbsp powdered sugar with 1 tsp lemon juice and drizzle over the cooled cake. This works especially well with tart apples like Granny Smith. 🍋
Boozy Apple Filling
For adults, fold 2 tbsp bourbon or apple brandy into the apple filling before baking. The alcohol burns off but leaves behind warm, aromatic notes. I use this in my holiday version—it’s a crowd-pleaser at gatherings. If you’re avoiding alcohol, substitute with 2 tbsp apple cider for a similar depth of flavor. 🥃
Chocolate-Dipped Edges
After baking, dip the edges of the cake into melted dark or milk chocolate before the streusel goes on. Let the chocolate set slightly, then add the streusel. The contrast of sweet chocolate and buttery crumble is pure magic. Use Ghirardelli squares** for the best melt—no need for fancy tempering. 🍫
Nutrition facts
Frequently asked questions
Why does this recipe use both oil and yogurt?
The oil creates a tender, moist crumb while adding richness without making the cake too heavy. The yogurt enhances moisture and tenderness while giving a subtle tang that balances the sweet apples. Together, they prevent dryness and create that perfect Southern-style texture Nana Mae taught me.
Can I make this cake without applesauce?
This recipe doesn't require applesauce—it uses fresh diced apples for maximum flavor. The yogurt and oil combination keeps the cake moist without needing extra liquid. For extra tenderness, toss the apples with 1 tsp lemon juice before folding them in.
How do I know when the cake is fully baked?
Insert a toothpick into the center—it should come out clean with just a few moist crumbs. Bake for 40-45 minutes total, including the streusel stage. The cake may look slightly underdone at first, but the streusel baking time ensures complete doneness. If the top browns too fast, tent with foil.
What's the best way to store leftovers?
Wrap tightly in plastic wrap and store at room temperature for 3 days, or refrigerate for 5 days. For longer storage, slice and freeze portions between parchment paper for up to 3 months. The yogurt in the batter means it reheats beautifully—just microwave 20 seconds per slice to restore freshness.
Can I substitute Greek yogurt for regular yogurt?
Yes, you can use Greek yogurt, but it's thicker, so thin it slightly with 1-2 tablespoons of milk to maintain the proper batter consistency. Regular yogurt works best for this recipe as it creates the signature tender crumb. The yogurt's acidity also helps activate the baking powder for a lighter texture.