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There’s something about a French yogurt cake that makes you want to bake it on a slow Sunday morning with nothing planned. No mixer, no softening butter, no fuss.
The classic version uses a yogurt pot as the measuring cup, which is charming, but I’ve written this one with proper measurements so it works every time regardless of the yogurt brand you grab.
Fresh apple goes in two ways here: grated into the batter so it nearly disappears, and sliced on top so it caramelizes as the cake bakes, much like a toffee apple skillet cake. That contrast is what makes this one worth repeating.
It keeps well, slices cleanly, and works as breakfast, an afternoon snack, or a low-key dessert, fitting naturally alongside a one-bowl banana snack cake in your regular baking repertoire. A cake that earns its place in the regular rotation.
Why You’ll Love This Recipe
- No mixer needed, just a bowl and a whisk
- Stays moist for three days thanks to yogurt
- Grated apple makes the crumb tender and juicy
- Works as breakfast, snack, or casual dessert
Ingredient Notes
- Plain whole-milk yogurt: Full-fat yogurt gives the richest crumb. Greek yogurt works too but thin it with 1 tbsp milk first so the batter isn’t too stiff.
- All-purpose flour: Standard AP flour keeps the texture light. You can swap half for almond flour for a slightly denser, nuttier cake.
- Neutral oil: Sunflower or grapeseed oil keeps the crumb soft. Light olive oil adds a faint fruitiness that actually pairs well with apple.
- Apples: Golden Delicious or Fuji hold their shape on top without turning mushy. Granny Smith adds tartness if you prefer less sweetness overall.
- Vanilla extract: Pure vanilla extract works best. A pinch of cinnamon or cardamom added with the vanilla shifts the flavor profile nicely.
- Baking powder: Check that yours is fresh, it’s the only leavener here. Stale baking powder leads to a flat, dense cake.
French Apple Yogurt Cake
Ingredients
Method
- Heat the oven to 180 C / 355 F. Grease a 9-inch round cake pan and line the base with parchment paper.
- In a large mixing bowl, whisk the eggs and granulated sugar together for about 2 minutes until the mixture is pale and slightly thickened.
- Add the yogurt, oil, and vanilla extract to the bowl and whisk until smooth and fully combined.
- Grate one apple over a clean cloth or paper towel, then squeeze firmly to remove as much juice as possible. Fold the grated apple into the wet mixture with a rubber spatula.
- Add the flour, baking powder, and salt to the bowl. Fold gently until no dry streaks remain. Do not overmix.
- Pour the batter into the prepared pan and smooth the top with the spatula.
- Arrange the apple slices in an overlapping fan pattern over the batter surface. Press them in lightly so they sit flush.
- Bake for 38 to 42 minutes, until the top is golden, the apple slices are caramelized at the edges, and a toothpick inserted into the center comes out clean. Tent loosely with foil after 25 minutes if the apple is browning too fast.
- Cool in the pan for 10 minutes, then turn onto a wire rack. Dust with powdered sugar just before serving if using.
Notes
Tips for Success
- Grate one apple directly into the batter and squeeze out excess juice before folding so the batter doesn’t go soggy.
- Whisk eggs and sugar for a full two minutes until pale so the finished cake has a slightly crisp top.
- Fan the sliced apple on top in a single overlapping layer and press them lightly into the batter so they don’t slide.
- Tent the pan loosely with foil after 25 minutes if the apple slices are browning too fast before the center is set.
- Test doneness with a toothpick in the center, not the edge, because the apple-loaded middle takes longer to set than the sides.
Variations
- Add 1 tsp cinnamon and a pinch of nutmeg to the batter for a spiced autumn version.
- Swap half the apple for firm pear slices on top for a French pear and apple yogurt cake.
- Stir 60 g dark chocolate chips into the batter for a chocolate-apple yogurt cake that works for dessert.
Storage and Reheating
Store the cooled cake wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. The yogurt keeps the crumb from drying out, so it actually improves slightly by day two.
For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature for about an hour.
To refresh a slice, warm it in a 160 C / 320 F oven for 8 minutes or give it 20 seconds in the microwave. The apple topping softens back nicely either way.
Serving Suggestions
A plain slice needs nothing, but a dusting of powdered sugar right before serving makes the apple topping look polished. A spoonful of creme fraiche or thick plain yogurt alongside adds a cool, tangy contrast.
For breakfast or brunch, serve with strong coffee or a pot of Earl Grey. The cake isn’t overly sweet, so it sits comfortably next to savory things on a brunch table.
For dessert, warm a slice slightly and add a small scoop of vanilla ice cream or a drizzle of salted caramel. The warm apple topping and cold ice cream is a straightforward combination that works.
FAQ
Why is my French yogurt cake dense and gummy in the middle?
The most common cause is too much moisture from the grated apple. Squeeze grated apple in a clean cloth before adding it to the batter to remove excess juice. Also check your baking powder is still active and your oven temperature is accurate.
Can I use Greek yogurt instead of regular plain yogurt in this cake?
Yes, Greek yogurt works but it’s thicker, so stir in 1 tablespoon of milk to loosen it before measuring. The cake will still be moist and the crumb slightly more compact.
How do I know when the French apple yogurt cake is fully baked?
Insert a toothpick into the center of the cake, not near the apple slices on top. It should come out clean or with a few dry crumbs. The edges will also pull away slightly from the pan sides.
Can I freeze the whole French apple yogurt cake rather than individual slices?
You can freeze the whole cake, well wrapped in plastic wrap and then foil, for up to 2 months. Let it thaw fully at room temperature for 2 to 3 hours before slicing, as cutting it frozen damages the crumb structure.
What is the difference between a French yogurt cake and a regular sponge cake?
A French yogurt cake uses oil and yogurt instead of creamed butter, which makes it quicker to put together and keeps it moist at room temperature longer than a butter sponge. The texture is closer to a pound cake but lighter and less rich.
Is this French apple yogurt cake suitable for a dairy-free diet?
Not as written, since it uses plain yogurt. You can substitute an equal amount of coconut yogurt or a thick oat-milk yogurt for a dairy-free version. The crumb will be slightly less rich but still holds together well.
