Creamy Apple Cake with Milk & Yogurt

This cozy, custardy Creamy Apple Cake is the kind of simple, home-style bake that perfumes the whole kitchen. Thin apple slices are folded into a light batter made with milk, yogurt, and sunflower oil, then baked until softly set and golden. A dusting of vanilla sugar finishes it with old-world bakery charm.

Why You’ll Love This Recipe

• Creamy, custard-like texture: Milk + yogurt keep the crumb tender and moist.
• Simple pantry staples: No butter to soften; oil-based batter mixes in minutes.
• Balanced sweetness: Lemon-tossed apples add brightness, not just sugar.
• Great make-ahead: Even better the next day after flavors settle.

Ingredients

• 5 medium apples (about 800–900 g), peeled, cored, thinly sliced
• 1 tbsp (15 ml) lemon juice
• 160 g granulated sugar (about 3/4 cup), plus 1 tbsp for the apples
• 2 large eggs
• 70 ml sunflower (or neutral) oil (about 5 tbsp)
• 300 ml whole milk (1 1/4 cups), room temp
• 125 ml plain yogurt (about 1/2 cup), room temp
• 130 g all-purpose flour (about 1 cup, spooned & leveled)
• 1 sachet baking powder (16 g, about 1 tbsp)
• Vanilla icing/confectioners’ sugar, to finish

Instructions

1. Prep apples: In a bowl, toss the sliced apples with the lemon juice and 1 tbsp sugar. Set aside.
2. Make batter: In a large bowl, beat 160 g sugar with the eggs until pale and slightly fluffy (1–2 minutes). With the mixer running, stream in the oil, then whisk in the milk and yogurt until smooth.
3. Dry ingredients: Sift together the flour and baking powder. Whisk into the wet mixture just until you have a smooth, pourable batter. Do not overmix.
4. Fold apples: Gently fold two-thirds of the apples into the batter.
5. Pan & top: Line a 9-inch (23 cm) springform or a 9×9-inch (23×23 cm) pan with parchment; lightly grease sides. Pour in the batter and level. Arrange the remaining apple slices decoratively on top.
6. Bake: Bake in a preheated 190–200°C (375–400°F) static oven for about 45–55 minutes, until golden and set in the center (a tester should come out with a few moist crumbs, not wet batter). If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
7. Finish: Cool in the pan on a rack. Unmold, then dust generously with vanilla icing sugar before serving.

Chef Tips & Variations

• Apple choice: Use a mix of tart and sweet (e.g., Granny Smith + Gala) for depth.
• Spice it up: Add 1/2 tsp cinnamon and a pinch of nutmeg to the flour.
• Citrus lift: Stir 1 tsp lemon zest into the batter with the wet ingredients.
• Texture boost: Sprinkle 1–2 tbsp turbinado sugar on top for a crackly crust.

Storage

• Room temp: Cover and keep up to 1 day.
• Refrigerate: 3–4 days; bring to room temp before serving.
• Freeze: Wrap slices well; freeze up to 2 months. Thaw overnight in the fridge.

FAQs

Can I use Greek yogurt? Yes—thin it with 1–2 tbsp milk to match regular yogurt’s consistency.

My batter seems thin—is that right? Yes, this is a pourable, custard-style batter that bakes up creamy.

Can I use olive oil? A light, neutral oil works best. If using olive oil, choose a mild variety.