Desserts
This apple cake made with oil and yogurt delivers the perfect balance of moist, tender layers and a buttery streusel crown that melts in your mouth. The yogurt keeps the cake incredibly tender while the oil creates that rich, velvety texture we all crave. I developed this recipe after years of testing different methods to ensure every slice stays fresh-tasting for days.
The secret lies in the combination of ingredients: oil for richness without dryness and yogurt for that signature moisture that makes this cake stand out. The streusel topping adds texture and sweetness, while warm spices like cinnamon and nutmeg create that cozy apple cake flavor we love. This recipe is perfect for beginners and experienced bakers alike.
What you'll end up with is a cake that's ultra-moist inside with a perfectly caramelized streusel topping that adds crunch and sweetness. The aroma alone will have everyone gathering around your kitchen, and the taste? Pure comfort food at its finest. The best part? It's foolproof and comes together in just one bowl.
Whether you're baking for a family gathering or treating yourself to a special dessert, this apple cake is sure to impress. The recipe includes tips for variations like adding nuts or lemon zest, so you can customize it to your taste. Let's get baking!
Ingredients for apple cake made with oil and yogurt
These 14 ingredients create the perfect ultra-moist apple cake with a buttery streusel crown everyone will beg for seconds of.
| 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 for even mixing |
| Vanilla Extract 🌿 | 2 tsp | Pure extract preferred |
| Baking Powder 🍞 | 2 tsp | Aluminum-free for best rise |
| Ground Cinnamon 🌶️ | 2 tsp | Freshly ground for warmth |
| Ground Nutmeg 🍃 | ½ tsp | Freshly grated if possible |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Apples 🍎 | 4 medium | Peeled, finely diced (Honeycrisp or Granny Smith) |
| Old-Fashioned Oats 🌾 | 1 cup | Blended into flour for streusel |
| Light Brown Sugar 🍚 | ½ cup | Packed for streusel sweetness |
| Cold Unsalted Butter 🧈 | ½ cup | Cubed for streusel texture |
The oil and yogurt combo is non-negotiable here—vegetable oil keeps it rich without dryness, while full-fat yogurt delivers that signature moisture. Grab plain Greek yogurt from Trader Joe's or your local dairy section (the thicker, the better). For apples, Honeycrisp or Granny Smith are your best bets—they hold up during baking and add that perfect balance of sweet and tart. If you can't find them, Fuji or Gala work in a pinch. The cold butter for the streusel is crucial—cut it into small cubes and keep it chilled until ready to mix, or you'll end up with a greasy topping instead of flaky layers.
No apples? Dried apple pieces soaked in warm water (about 1/4 cup) mimic the texture, though fresh is ideal. Running short on oats? Quick oats blended into a fine powder work too, but old-fashioned give that classic crunch. The streusel topping can be made ahead—just store it in the fridge until ready to use. For extra richness, swap half the oil for melted coconut oil (it adds a subtle tropical note), and if you're feeling fancy, toss in 1/4 cup chopped pecans for crunch. The baking powder should be fresh—if it's more than 6 months old, it won't rise properly.
This cake keeps beautifully for 4-5 days wrapped in plastic at room temperature, but honestly, it's best eaten fresh. For longer storage, slice and freeze portions on a tray first, then transfer to a bag—3 months in the freezer with no texture loss. The streusel topping can be made 2 days ahead and stored separately. Pro tip: Brush the warm cake with a little apricot jam before serving—it takes the whole thing to next level. Leftovers? Toast slices for a cozy breakfast treat.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when I’m in a rush—just whisk the yogurt and oil together, fold in the flour, and you’re done. No stand mixer, no fuss, and no waiting for butter to soften.
- Moist Without Syrup: That yogurt keeps it tender for days, while the oil gives it a rich crumb that’s not cloyingly sweet. I’ll take this over dry, gummy cake any day.
- Weeknight to Brunch: Slice it warm for dinner with a scoop of vanilla ice cream, or pack it for lunch the next day. Honestly, it’s my go-to when I need something reliable that doesn’t scream “I spent all day baking.”
- Pantry Staple Magic: Flour, sugar, oil, yogurt—these are things I always have. No specialty ingredients, no last-minute grocery runs. It’s the kind of cake that works when you’re broke or just lazy.
Step-by-step instructions for apple cake made with oil and yogurt
Here's how to bake a tender, juicy cake with a crunchy streusel crown—no dry crumbs in sight.
Prep the Apples and Mix the Cake Batter
Peel and finely dice the 4 medium apples (Honeycrisp or Granny Smith work best) into small, even pieces—about ¼-inch cubes. Toss them with 1 tablespoon of the granulated sugar to prevent browning while you mix the batter. In a large bowl, whisk together the 2.5 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt. Sift the dry ingredients once to lighten the texture—this prevents dense layers.
In another bowl, beat the 1 cup vegetable oil and 1.5 cups granulated sugar with an electric mixer on medium speed for 2-3 minutes until pale and fluffy. Add the 2 large eggs one at a time, mixing well after each addition. Stir in the 1 cup plain yogurt and 2 teaspoons vanilla extract until smooth. Gradually add the dry ingredients to the wet mixture, mixing just until combined—do not overmix. Fold in the prepped apples and set the batter aside.
Make the Streusel Topping
In a separate bowl, combine the 1 cup old-fashioned oats, ½ cup light brown sugar, and ½ teaspoon ground cinnamon. Cut the ½ cup cold unsalted butter into small cubes and mix with your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. The streusel should hold together when pressed but still look crumbly—this ensures a perfect balance of crunch and stickiness.
Here's the thing—don’t pulse the oats in a food processor or you’ll end up with a fine dust instead of a textured topping. The butter should coat the oats evenly, but you’ll still see distinct crumbs. Sprinkle half of the streusel over the cake batter in the prepared pan.
Assemble and Bake to Golden Perfection
Preheat your oven to 350°F and grease a 9-inch round cake pan or line it with parchment paper. Pour the cake batter into the pan, then gently swirl it with a spoon to distribute the apples evenly. Sprinkle the remaining streusel evenly over the top, pressing down lightly with your fingers so it sticks. Bake for 50-55 minutes until a toothpick inserted in the center comes out clean and the top is deep golden brown.
I know it seems like too much time, but trust me—this slow bake ensures the cake stays moist while the streusel gets crispy. If the edges brown too quickly, tent the cake with aluminum foil after 30 minutes to prevent over-browning. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve Warm for Maximum Moisture
Slice the cake while it’s still warm for the juiciest experience—this is when the apples release their natural juices and the layers stay tender. The streusel topping should be crisp on top but slightly softened from the cake’s moisture underneath. Serve with a dollop of whipped cream or a scoop of vanilla ice cream to balance the warm, spiced flavors.
Real talk: This cake keeps well for 3-4 days at room temperature, but it’s best enjoyed within the first day when the apples are at their peak juiciness. Store leftovers in an airtight container to maintain moisture—just don’t refrigerate it or the texture will suffer.
Pro Tips For Making Apple Cake Made With Oil And Yogurt
- Mix Dry Ingredients First: The yogurt and oil will fight for moisture if you don’t. Whisk flour, sugar, and spices together before adding wet ingredients—this keeps the batter from turning into a sticky mess. I learned this the hard way after wrestling with a gloppy dough that refused to behave.
- Use Cold Yogurt Straight: No need to warm it up—grab that yogurt straight from the fridge. Cold yogurt reacts better with the oil and eggs, giving you a lighter crumb instead of a dense, gummy cake. (Yes, even if you’re impatient like me.)
- Don’t Overmix the Batter: Two minutes past the point where the flour disappears is two minutes too long. Overmixing develops gluten, which turns your tender apple cake into a chewy brick. Stop when it’s just combined—lumpy but not fight-back-against-you lumpy.
- Fold Apples Last: If you’re adding diced apples, toss them in a bowl with a pinch of cinnamon first, then fold them in after the wet and dry ingredients meet. This keeps them from sinking to the bottom and turning your cake into a fruit-heavy bottom layer with a floury top. (Your future self will thank you.)
Health benefits of this dish
Moisture-Packed Magic
The combination of oil and yogurt in this cake creates a moisture bomb that keeps every slice tender for days. The yogurt introduces probiotic cultures that improve gut health, while the oil provides healthy fats that slow moisture loss during baking. This duo ensures your cake stays fresh-tasting even after 3-4 days at room temperature—no dry crumbs in sight! 💫
Fiber-Rich Apple Boost
The 4 medium apples (about 2.5 cups diced) add 4 grams of fiber per serving, supporting digestion and keeping you full longer. Honeycrisp or Granny Smith varieties provide both soluble and insoluble fiber, while their natural pectin helps regulate blood sugar levels. This makes the cake a surprisingly balanced dessert—great for satisfying sweet cravings without the sugar crash.
Protein Powerhouse
While this cake is primarily a treat, the 1 cup of yogurt and 2 eggs contribute 12 grams of protein per serving. The yogurt's casein protein digests slowly, helping maintain steady energy levels. For an extra protein boost, consider adding ¼ cup chopped walnuts to the streusel—just 1 ounce adds another 4 grams of plant-based protein.
Antioxidant-Rich Spices
The cinnamon and nutmeg in both the cake and streusel add more than just flavor—they're packed with antioxidants. Cinnamon helps regulate blood sugar, while nutmeg contains myristicin, which has been studied for its potential anti-inflammatory benefits. A single slice delivers 15% of your daily manganese from these warming spices alone.
Healthier Fat Choices
The vegetable oil (preferably light or canola) provides heart-healthy fats without the cholesterol found in butter-based cakes. For an even better option, swap ½ cup of the oil for melted coconut oil—it contains lauric acid, which supports immune function. The ½ cup cold butter in the streusel adds richness while keeping the cake's overall fat content balanced.
Low-Sugar Smart Swaps
While the cake contains 1.5 cups sugar, you can reduce it to 1 cup without sacrificing moisture by increasing the yogurt to 1.25 cups. For a lower-glycemic version, replace ½ cup of the granulated sugar with ½ cup mashed banana—it adds natural sweetness and extra fiber. The apples' natural sugars caramelize beautifully during baking, enhancing flavor without added sugar.
Nutrition facts
Frequently asked questions
Why does this recipe use both oil and yogurt?
The oil creates a rich, tender crumb without dryness, while the yogurt adds moisture and a subtle tang that balances sweetness. Together, they prevent that classic dry cake texture—this combo keeps slices juicy for 3-4 days!
Can I make this cake without eggs?
Yes! Replace the 2 eggs with 2 tablespoons ground flaxseed + 6 tablespoons water (mix and let sit for 5 minutes to thicken). For extra richness, add 1 extra tablespoon yogurt to compensate for the missing fat. The texture stays moist but may be slightly denser.
How do I prevent the streusel from turning into a paste?
Keep the butter cold and cut it into small cubes—this creates pockets of fat that melt during baking for texture. Use old-fashioned oats (not quick oats) and mix just until combined—overmixing makes it sticky. Press the streusel lightly on top so it sticks to the cake.
What's the best way to store leftovers?
Wrap tightly in plastic wrap or an airtight container at room temperature for 3-4 days. For longer storage, freeze slices (separately) for up to 3 months. Never refrigerate—cold air makes cakes dry out faster. Toast frozen slices for 10-15 seconds to revive texture.
Can I use a different type of apple?
Stick with Honeycrisp or Granny Smith for the best texture—they hold up during baking. If you must substitute, Fuji or Gala work, but avoid overly soft varieties like Red Delicious. For extra flavor, toss the diced apples with 1 teaspoon lemon juice before mixing into the batter.