Desserts
This apple cake recipe with oil and yogurt delivers the perfect balance of tender layers and a buttery streusel crown that'll have everyone asking for seconds. 🍏 The secret lies in using oil for richness and yogurt for moisture—two ingredients that transform ordinary cake into something extraordinary.
I first perfected this version while testing recipes at Nana Mae's diner, where we needed a cake that stayed moist for hours without drying out.
The beauty of this recipe is its versatility—whether you prefer classic spiced apples or a lighter vanilla twist, the moist crumb and caramelized streusel remain consistent. Yogurt keeps the cake tender while oil creates that signature richness, and the streusel topping adds texture that contrasts beautifully with the soft layers.
Baking at 350°F ensures even cooking, while the apples release their natural juices for that perfect balance of sweet and tart.
What you'll end up with is a cake that's moist enough to cut cleanly, with a streusel topping that's crisp on top but still soft underneath. The apples stay tender rather than mushy, and the yogurt-oil combination ensures every slice stays fresh-tasting even the next day.
This is the kind of cake that feels like a hug—comforting, familiar, yet elevated with professional techniques.
Serve it warm with vanilla ice cream or whipped cream for the full experience, or enjoy it at room temperature with a cup of tea. The recipe scales beautifully for gatherings, and leftovers reheat perfectly. Let's get baking!
Ingredients for apple cake recipe with oil and yogurt
Pantry staples plus a few fresh apples—this cake delivers that perfect yogurt-oil magic.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Light Brown Sugar 🍚 | ½ cup | Packed firmly |
| Plain Yogurt 🥛 | 1 cup | Full-fat preferred |
| Vegetable Oil 🫒 | 1 cup | Light or canola |
| Eggs 🥚 | 2 large | Room temperature |
| Baking Powder 🧂 | 2 tsp | Aluminum-free preferred |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Vanilla Extract 🌸 | 1 tsp | Pure alcohol-free if preferred |
| Apples 🍏 | 4 medium | Honeycrisp or Granny Smith |
| Unsalted Butter 🧈 | ½ cup | Cold and cubed |
| All-Purpose Flour 🌾 | ½ cup | For streusel |
| Light Brown Sugar 🍚 | ¼ cup | Packed for streusel |
| Ground Cinnamon 🌿 | 1 tsp | Extra for streusel |
The apples are non-negotiable—Honeycrisp or Granny Smith give the best balance of sweet and tart. I always grab a mix of both at Whole Foods or the local farmers market if they're in season. The yogurt should be full-fat (the good stuff) for that signature richness, and the oil keeps everything moist without adding dairy flavor. For the flour, King Arthur or Gold Medal are my go-tos—they bake up light and fluffy. If you're in a pinch, regular grocery store flour works fine, but sift it well to avoid dense layers.
No yogurt? Sour cream works 1:1, but it adds a slight tang. Short on apples? Pears or peaches in thin slices do the trick—just toss them in lemon juice first to keep them from browning. The streusel topping is where you can get creative: swap half the flour for oatmeal if you want extra crunch, or add chopped walnuts for texture. The butter for the streusel needs to be cold—cut it into small cubes and toss it with the dry ingredients right before baking so it doesn't melt too soon.
This cake keeps beautifully—3 days at room temperature wrapped in foil, or 1 week in the fridge. For leftovers, reheat slices in the oven at 350°F for 5-10 minutes to revive the streusel. I always make a double batch because it disappears fast. Freeze extra slices between parchment paper for up to 3 months—just thaw at room temperature before serving. The yogurt-oil combo means it stays moist even after reheating, which is why this recipe became a diner staple.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when my mixer’s on strike—just stir, fold, and pour. The yogurt and oil create a tender crumb without overworking the dough, and honestly? My arms thank me every time.
- Moisture Locked In: That combo of brown sugar and yogurt keeps this cake ridiculously moist for days. No dry crumb here—it’s the kind of cake that stays soft even when you forget it in the fridge (yes, I’ve done that).
- Weeknight or Holiday: Same batter, endless uses. Bake it for breakfast with a drizzle of honey, or dress it up with caramel glaze for a potluck. My kids ask for it at school parties, and my in-laws think it’s "fancy" (it’s not, but they love it).
- Pantry Staple Magic: You’re already using things you have—flour, sugar, oil—so no last-minute grocery runs. And the yogurt? It’s the secret weapon that cuts costs while adding that velvety texture. Budget-friendly doesn’t mean boring, trust me.
Step-by-step instructions for apple cake with oil and yogurt
Here's how to bake a tender cake with perfect apple layers and a crunchy streusel top.
👨🍳 Step 1: Prep Apples and Mix Wet Ingredients
Start by peeling, coring, and slicing the 4 medium apples into ¼-inch thick slices. Toss them with 1 teaspoon vanilla extract to keep them bright. In a large bowl, whisk together the 1 cup vegetable oil and 1.5 cups granulated sugar until smooth. Add the 2 large eggs one at a time, mixing well after each addition.
Next, stir in the 1 cup plain yogurt and 1 teaspoon vanilla extract. This yogurt-oil combo creates that signature moist crumb. I like to let the mixture sit for 5 minutes while I prep the dry ingredients—this helps the flavors meld slightly before mixing.
👨🍳 Step 2: Combine Dry Ingredients and Fold in Apples
In a separate bowl, sift together the 3 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, and ½ teaspoon salt. Gently fold this dry mixture into the wet ingredients using a spatula, being careful not to overmix. The batter should be thick but pourable.
Fold in the apple slices, reserving any excess liquid from the apples. If the batter feels too thick, add 1-2 tablespoons of the reserved apple liquid to maintain moisture. The apples should be evenly distributed throughout the batter—this ensures every bite has that perfect apple-cake balance.
🥘 Step 3: Prepare the Streusel Topping
While the oven preheats to 350°F, make the streusel topping in a small bowl. Cut the ½ cup unsalted butter into small cubes and rub it between your fingers until it resembles coarse crumbs. Add the ½ cup all-purpose flour, ¼ cup light brown sugar, and 1 teaspoon ground cinnamon, then mix with your fingers or a fork until it forms a crumbly texture.
This streusel is what makes this cake special—it should be coarse but not sandy. If it feels too dry, add 1 teaspoon cold water to bind it together. Sprinkle half of the streusel evenly over the batter in the prepared pan, pressing down gently to help it stick.
🔥 Step 4: Bake Until Golden and Set
Pour the batter into a 9-inch round cake pan lined with parchment paper. Sprinkle the remaining streusel evenly over the top, pressing down lightly with your fingers. Bake for 45-50 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. The edges should pull away slightly from the pan.
I know it's tempting to open the oven early, but resist! The cake needs that full baking time to develop its structure. If the top browns too quickly, tent it loosely with foil after 25 minutes to prevent over-browning while allowing the center to cook through.
⏰ Step 5: Cool and Serve for Maximum Moisture
Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. This resting time is crucial—it allows the cake to set properly and prevents it from becoming gummy. Serve slices at room temperature for the best texture.
The cake should have a tender, moist crumb with juicy apple pieces throughout, topped with a buttery, cinnamon-kissed streusel. If you're making it ahead, store it in an airtight container for up to 3 days or freeze for 2 months. The flavors actually improve as it sits!
Pro Tips For Making Apple Cake Recipe With Oil And Yogurt
- WHISK YOGURT FIRST: Mix the yogurt with the oil before adding wet ingredients—this keeps the batter smoother and prevents lumps. I used to add yogurt last, and the texture always came out uneven, like someone forgot to blend it properly.
- MEASURE SUGAR BY VOLUME: Pack the brown sugar lightly—don’t tamp it down. Too much compression means your cake will be dense, and the apples won’t caramelize as nicely. I learned this after a cake turned out like a brick, and now I just scoop and level it.
- BAKE UNTIL 190°F: Check the internal temp with a thermometer—190°F guarantees a fully set crumb without overbrowning. My first few cakes were either gummy or burnt because I relied on toothpick tests, which are unreliable for yogurt-based batters.
- COOL 10 MINUTES IN PAN: Let the cake sit in the pan for 10 minutes before transferring—this keeps it from collapsing. I used to rush this, and the edges would cave in like a sad soufflé. (Yes, even if you’re impatient like me.)
Creative variations of these flavors
Southern Comfort Twist
For a true taste of the South, swap the vanilla extract for 1 teaspoon bourbon (I love Buffalo Trace) and add ½ teaspoon nutmeg to the dry ingredients. This gives the cake a warm, spiced depth that reminds me of Nana Mae's diner.
The bourbon also helps tenderize the apples, keeping them juicy. Serve with a scoop of peach ice cream for that ultimate Southern combo. 🍑
Spiced Apple Cider Version
In fall, I love making this cake with apple cider instead of vanilla extract. Replace the 1 teaspoon vanilla with 2 tablespoons apple cider and add ¼ teaspoon cardamom to the dry mix.
The cider adds a subtle tang, and the cardamom brings a floral note that pairs beautifully with the apples. Top with a cinnamon sugar glaze (mix ½ cup powdered sugar with 1 tablespoon melted butter and ½ teaspoon cinnamon) for extra coziness. ❄️
Lemon Poppy Seed Update
For a lighter, brighter take, fold in 2 tablespoons poppy seeds with the dry ingredients and add zest from 1 lemon to the wet mix. This version has a delicate citrus note that cuts through the richness of the yogurt and oil.
I often use Honeycrisp apples for this variation since their sweetness balances the lemon perfectly. Garnish with a sprinkle of poppy seeds on top before baking for added texture. 💛
Chocolate-Dipped Streusel
Take the classic streusel to the next level by adding 2 tablespoons cocoa powder and 1 tablespoon chopped dark chocolate to the streusel mix. After baking, let the cake cool completely, then dip the top edge in melted dark chocolate (I use 70% Valrhona) for a stunning presentation.
This adds a sophisticated twist that still feels comforting. It's a crowd-pleaser at dinner parties—trust me, David always requests this version. 🍫
Vegan Adaptation
For a plant-based version, replace the yogurt with 1 cup coconut yogurt (I like So Delicious) and the eggs with 2 flax eggs (mix 2 tablespoons ground flaxseed with 6 tablespoons water, let sit for 5 minutes).
Use vegetable oil (already in the recipe) and Earth Balance butter for the streusel. The cake will still be moist and delicious—Emma loves this version when her friends come over. 🌱
Gluten-Free Option
Swap the all-purpose flour for a 1:1 gluten-free baking blend (I recommend King Arthur Measure for Measure) and add ½ teaspoon xanthan gum to the dry ingredients. The yogurt and oil combo still works magic, but the texture will be slightly denser.
For the streusel, use a gluten-free oat flour blend if you want to keep it crunchy. This version is perfect for guests with dietary restrictions—it's just as satisfying as the original. 💪
Nutrition facts
Frequently asked questions
Why does this recipe use oil instead of butter?
The oil creates a tender, moist crumb that stays fresh longer—perfect for cakes you want to enjoy over days. Unlike butter, oil doesn't create steam during baking, which means the cake rises more evenly. Plus, it gives that signature richness without adding dairy flavor that could compete with the apples. For extra flavor, try a neutral oil like canola or light olive oil.
Can I substitute apples with other fruit?
Try peaches or pears for a similar texture—just toss them in lemon juice first to prevent browning. For a tropical twist, swap in pineapple chunks (drained well) or mango slices. The yogurt-oil combo works beautifully with any fruit, but adjust baking time if using softer fruits like berries (they cook faster).
How do I prevent the cake from drying out?
Store it in an airtight container with a slice of bread or a damp paper towel to keep moisture locked in. For reheating, wrap slices in foil and warm at 300°F for 5 minutes—this revives the streusel without overcooking. The yogurt and oil in this recipe actually help preserve moisture better than butter-based cakes.
What's the best way to layer the streusel?
Sprinkle half the streusel over the batter in the pan, then press down gently with your fingers so it sticks. After baking, if the streusel looks too dry, brush it lightly with melted butter while still warm. For extra crunch, add chopped nuts (like walnuts or pecans) to the streusel mix before baking. The key is even distribution!
Can I make this cake in a different pan shape?
Yes! For a 9x13-inch pan, reduce baking time to 35-40 minutes and cover with foil if browning too fast. For a 6-inch round pan, bake 50-55 minutes—just watch closely as smaller pans can overbake. The yogurt-oil ratio stays the same, but adjust apple quantity proportionally (about 1 apple per 2 cups batter).