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Apple Cinnamon Yogurt Cake for National Yogurt Week

Apple Cinnamon Yogurt Cake for National Yogurt Week


  • For the cake
  • ½ cup butter, softened
  • ¾ cup granulated or caster sugar
  • 2 eggs, at room temperature
  • 2 teaspoons vanilla
  • 2 cups all purpose flour All purpose flour is also known as plain flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon, divided
  • 1 apple
  • 1 cup vanilla yogurt You can use plain yogurt if you prefer
  • For the topping
  • 2 red skinned apples
  • ½ teaspoon cinnamon
  • 2 tablespoons granulated or caster sugar


  • Preheat to oven to 350°F or 170°C.
  • Grease and flour an 8 inch round loose bottom or springform cake pan. I like to line the bottom of the pan with a circle of baking parchment as well.
  • Sift together the flour, baking powder, salt and 1 teaspoon cinnamon.
  • Peel, core, quarter and chop one of the apples into small pieces.
  • Stir the apple pieces into the flour mixture. Set aside.
  • In an electric mixer, cream together the butter and sugar. Beat in the eggs and vanilla thoroughly.
  • Using a wooden spoon, stir in the flour and apple mixture.
  • Add the yogurt and beat together thoroughly.
  • Pour into the prepared pan, smoothing the top.
  • Core, quarter and thinly slice the two apples. (Don't peel them!)
  • Arrange the apple slices on top of the cake in a circular fashion.
  • Combine the topping ingredients, 2 tablespoons sugar and ½ teaspoon cinnamon.
  • Sprinkle over the apples on top of the cake.
  • Bake for 25 to 30 minutes or until a skewer inserted in the centre of the cake comes out clean.
  • Allow to cook in the pan for at least 20 minutes before carefully removing the cake from the pan and cooling completely on a wire rack.

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