Desserts
This apple cake made with oil and yogurt delivers a tender crumb and buttery streusel crown that rivals bakery-quality desserts—without a single egg in sight. The secret lies in the oil and yogurt combination, which creates a moist, velvety texture while keeping the cake light and fluffy. I developed this recipe after years of testing, ensuring every slice stays fresh-tasting even after a few days.
The oil replaces butter for a richer, more even texture, while the yogurt adds moisture and tenderness without making the cake dense. A generous streusel topping of brown sugar, flour, and cold butter creates a caramelized crown that contrasts beautifully with the soft cake beneath. Perfect for fall gatherings, this recipe scales easily and bakes in just 50-60 minutes.
What you’ll end up with is a cake that’s impossibly tender, with a streusel so crispy it crumbles at the slightest touch. The apples stay juicy and flavorful, not soggy, thanks to a quick sauté that releases their natural sweetness. Serve warm with vanilla ice cream or dusted with powdered sugar for a restaurant-worthy finish.
Store leftovers in an airtight container for up to 4 days, or freeze for longer storage. Reheat slices in a 350°F oven for 5-10 minutes to restore that bakery-fresh warmth. This is the kind of cake that disappears fast—so make extra.
Ingredients for apple cake made with oil and yogurt
The perfect balance of tender cake and buttery streusel—all without eggs or butter.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Spray with flour sprayer for easy measuring |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown preferred |
| Packed Brown Sugar 🍚 | 1 cup | Light or dark variety works |
| Vegetable Oil 🫒 | 1 cup | Light or canola preferred |
| Plain Yogurt 🥛 | 1 cup | Full-fat for best moisture |
| Apples 🍎 | 4 medium | Granny Smith or Honeycrisp preferred |
| Baking Powder 🧂 | 2 tsp | Diamond Crystal preferred |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for streusel |
| All-Purpose Flour (streusel) 🌾 | ½ cup | Same as cake flour |
| Powdered Sugar 🍚 | ¼ cup | For dusting cake |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The apples are non-negotiable for texture and flavor. Granny Smith or Honeycrisp hold their shape best when baked, but any crisp variety works. I always buy mine from Whole Foods or local orchards in season—they're sweeter and more aromatic. Store them in the fridge until ready to use, and peel and core them just before baking. The yogurt should be full-fat for maximum moisture, and Greek yogurt works even better if you can find it. For the oil, light or canola oil is ideal—avoid flavored oils like olive, which can overpower the delicate cake flavor.
No applesauce on hand? Substitute with unsweetened applesauce at half the amount—just know the texture will be slightly denser. Running low on brown sugar? White sugar plus 1/4 tsp molasses mimics the flavor. The baking powder is critical—Diamond Crystal measures differently than other brands, so if you use it, use 1/4 tsp less than called for. For the streusel, butter should be cold and cubed—don't melt it first. If you're making this ahead, bake the cake a day in advance and assemble the streusel just before serving for maximum crispiness. The lemon juice brightens the whole cake, so don't skip it—even a splash from a bottle works in a pinch.
This cake stays moist for 4-5 days when stored in an airtight container at room temperature, or up to 2 weeks in the fridge. For longer storage, freeze the whole cake (before adding streusel) for up to 3 months. To reheat, wrap slices in foil and warm at 350°F for 5-10 minutes. I always make a double batch—one for the freezer, one for immediate serving. The streusel topping can be made up to 3 days ahead and stored in the fridge, but it's best fresh. Dust with powdered sugar right before serving for that bakery finish.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when I’m in a rush—just stir the oil, yogurt, and sugars together until the dry flour disappears. No electric mixer, no fuss, and the cake still turns out tender and moist. Honestly, the yogurt keeps it from being dry, even if I forget to measure perfectly.
- Moist Without Syrup: That combo of brown sugar and yogurt? It’s the secret. The cake stays soft for days, not like those dense, dry apple cakes that turn into sawdust by lunch. The oil keeps it rich but not greasy, and the apples stay juicy—no need for extra syrup or glaze.
- Weeknight Crowd-Pleaser: Between us, this is my go-to for school events or when friends drop by. It’s not fancy, but everyone grabs seconds. I’ll even make a double batch and freeze half—thawed slices taste just as good as fresh, and it’s a lifesaver when I’m short on time.
- Pantry Staple Magic: All the ingredients are things I already have: flour, sugar, yogurt, and oil. No specialty items, no last-minute grocery runs. The brown sugar adds depth, but if I’m out, white sugar works fine. Budget-friendly, reliable, and it never lets me down.
Step-by-step instructions for apple cake made with oil and yogurt
Here's how to create a perfectly moist apple cake with a buttery streusel crown.
Prepare the Apples and Mix Dry Ingredients
Begin by peeling, coring, and slicing the 4 medium apples into ¼-inch thick slices. Toss them with the 1 tablespoon lemon juice to prevent browning and preserve their fresh flavor. This acidity also enhances the natural sweetness of the apples as they cook.
In a medium bowl, whisk together the 2.5 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, and ½ teaspoon salt. Sift the mixture once to aerate the flour and ensure even distribution of the leavening agents. This step creates the foundation for a tender crumb that won't be dense or heavy.
Combine Wet Ingredients for a Smooth Batter
In a large mixing bowl, combine the 1.5 cups granulated sugar, 1 cup packed brown sugar, 1 cup vegetable oil, and 1 cup plain yogurt. Mix on medium speed for 2 minutes until the sugars are fully dissolved and the mixture is smooth. The yogurt adds moisture and tenderness while the oil creates that signature rich texture.
Add the 1 teaspoon vanilla extract and mix for another 30 seconds. Then gradually add the dry ingredients while mixing on low speed until just combined - you should see a few small streaks of flour remaining. Overmixing develops gluten, which would make the cake tough instead of tender. The batter should be thick but pourable.
Fold in Apples and Prepare the Streusel Topping
Gently fold the prepared apple slices into the batter using a spatula, being careful not to break them up. The apples should be evenly distributed throughout the batter. In a separate bowl, combine the ½ cup cold unsalted butter, ½ cup all-purpose flour, and ¼ cup powdered sugar for the streusel topping. Cut the butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
This streusel texture is crucial - it should be crumbly but not pasty. If it looks too dry, add 1 teaspoon more cold water. The butter will melt during baking, creating that perfect caramelized crown while keeping the cake moist underneath.
Bake to Golden Perfection
Preheat your oven to 350°F and grease an 8-inch round cake pan or line it with parchment paper. Pour the batter into the prepared pan and sprinkle the streusel topping evenly over the top, pressing down gently with your fingers. Bake for 50-55 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.
The cake is done when the edges pull away slightly from the pan and the streusel has developed a beautiful golden color. For best results, let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely. This gradual cooling helps maintain the moist texture while the streusel sets properly.
Pro Tips For Making Apple Cake Made With Oil And Yogurt
- Mix Dry Ingredients First: The yogurt and oil will make this batter thick, so sift your flour, baking powder, and salt together before adding liquids—it keeps the texture light and prevents a gummy center. I used to dump everything in at once, and the cake always turned out dense; this step fixes that.
- Use Cold Yogurt: Measure your yogurt straight from the fridge—room temperature makes the batter too runny, and the cake won’t hold its shape. I learned this after watching my first batch spread like pancake batter; just let it sit in the bowl for 5 minutes if you’re in a rush, but don’t skip the cold start.
- Don’t Overmix the Batter: Stir the wet and dry ingredients just until combined—lumps are fine, but overmixing develops the gluten and turns your tender cake into a chewy brick. I’ve ruined three batches by whipping this like a muffin batter; stop when the flour is mostly gone, and the apples are just coated.
- Bake Until Golden, Not Just Set: This cake needs 325°F (160°C) for 45–55 minutes—until the edges pull away from the pan and a toothpick comes out with a few moist crumbs, not wet batter. I’ve pulled cakes too soon, thinking they’d keep baking, only to end up with a soggy middle. Let it ride; it’s worth the wait.
Best sauces and condiments for this apple cake made with oil and yogurt
Caramel Drizzle
Elevate your cake with a simple caramel drizzle made from ½ cup granulated sugar and ¼ cup water, simmered until amber-colored. Whisk in 2 tablespoons heavy cream and let cool slightly before drizzling over the warm cake. This adds a luxurious, buttery-sweet contrast to the tart apples. I like to use Trader Joe's vanilla caramel sauce for convenience—just warm it gently before serving. 🍯
Vanilla Bean Ice Cream
A scoop of high-quality vanilla ice cream cuts through the richness of the cake beautifully. I recommend Breyers Natural Vanilla or Ben & Jerry's Phish Food—both have that creamy, dreamy texture. For a gourmet touch, serve with homemade bourbon caramel ice cream and watch your guests swoon. The cold temperature also helps maintain the cake's moistness. 🍦
Whipped Cream
Lightly sweetened whipped cream adds a cloud-like texture that balances the cake's density. Mix 1 cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract, then whip until soft peaks form. Pipe it artistically on top or serve it on the side for dipping. For extra flair, dust with cinnamon sugar before serving. ✨
Spiced Honey Glaze
Combine ½ cup honey, 1 tablespoon lemon juice, and ½ teaspoon cinnamon in a small saucepan. Simmer for 3-4 minutes until slightly thickened, then strain out the cinnamon. Drizzle over the cake while still warm for a glossy, fragrant finish. This glaze enhances the apple flavor without overpowering it. 🍯
Cream Cheese Frosting
For a tangy twist, whip 8 oz cream cheese, ½ cup butter, 2 cups powdered sugar, and 1 teaspoon vanilla extract until smooth. Spread a thin layer between cake layers or on top for a sophisticated touch. This frosting pairs perfectly with the cake's buttery streusel and balances its sweetness. 🧀
Warm Spiced Compote
Simmer 2 cups apple slices (peeled and chopped), ¼ cup brown sugar, 1 cinnamon stick, and 2 tablespoons water for 10 minutes** until syrupy. Serve warm alongside slices of cake for dipping. This compote adds a fresh, fruity contrast to the rich cake. 🍎
Nutrition facts
Frequently asked questions
Can I use Greek yogurt instead of regular yogurt?
Greek yogurt works even better because it's thicker and adds extra moisture to the cake. Use the same 1 cup measurement, but expect a slightly denser but more flavorful crumb. The protein content also helps stabilize the cake's texture during baking.
Why does my cake turn out dry?
Dry cake usually means overbaking or insufficient moisture. Check your oven temperature with an oven thermometer—it might be running hotter than 350°F. Also, ensure you're using full-fat yogurt and that the apples are sliced thinly but not mushy. For extra moisture, add 1-2 tablespoons of milk or apple juice to the batter.
Can I make this cake in a different pan size?
Yes, but adjust the baking time. For a 9-inch pan, bake 40-45 minutes, and for a 7-inch pan, bake 55-60 minutes. The cake should always be checked with a toothpick. If using a different shape (like a square pan), rotate halfway through baking for even cooking.
How do I store leftovers without drying them out?
Store slices in an airtight container with a slice of bread or a damp paper towel to retain moisture. For longer storage, freeze the whole cake (before adding streusel) for up to 3 months. To reheat, wrap slices in foil and warm at 350°F for 5-10 minutes. This restores the cake's softness without making it soggy.
Can I substitute applesauce for fresh apples?
Yes, but the texture will be denser. Use 1 cup unsweetened applesauce and reduce the yogurt by 2 tablespoons to balance moisture. For best results, pair with extra cinnamon (½ teaspoon) in the streusel to compensate for the lost apple flavor. The cake will still be delicious, just less fruity.