Yogurt and Apple Bundt Cake: the trick to make it ultra-soft
The Yogurt and Apple Bundt Cake is the classic grandma’s dessert (see also Upside-Down Caramel Apple Cake) that never goes out of style, perfect for anyone looking for a healthy yet incredibly indulgent breakfast. The magic of this recipe lies in the combination of the yogurt’s moisture and the apples’ natural sweetness, which keep the batter soft as a cloud for several days. It’s not just a cake; it’s a warm cinnamon-scented treat that fills the kitchen with comfort.
It’s very easy to make: the secret to a patisserie-like result is beating the eggs for a long time with the lemon juice to create an airy structure that holds the apple pieces without letting them sink. Whether you choose the classic version or the “extra indulgent” layered one, this cake will win everyone over at the first bite, proving that simplicity done well always wins.
The secret to the perfect texture: yogurt and technique
To elevate your Yogurt and Apple Bundt Cake, the technique of adding the ingredients is fundamental.
Incorporating the oil in a thin stream and sifting the dry ingredients twice guarantees a lump-free, very light batter. A chef’s tip? If you want a surprising contrast of textures, dust the buttered pan with cornmeal instead of classic type 00 flour: you’ll get a pleasantly crunchy base that highlights the soft heart of the cake. Remember not to rush the baking at 356°F.
Do the skewer test carefully, especially if you used a lot of apples (up to 4 fruits for the richer version), because the juice released during baking may require a few extra minutes. As soon as it’s out of the oven, a brush of warm honey will give it that irresistible shine typical of the best bakery displays, making your bundt cake a small homemade masterpiece.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 50 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 233.79 (Kcal)
- Carbohydrates 37.97 (g) of which sugars 18.48 (g)
- Proteins 6.30 (g)
- Fat 7.21 (g) of which saturated 1.64 (g)of which unsaturated 5.22 (g)
- Fibers 1.43 (g)
- Sodium 116.55 (mg)
Indicative values for a portion of 240 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 125 g plain white yogurt (or Greek)
- 1/2 cup plain white yogurt (or Greek (about 125 g / 4.4 oz))
- 130 g granulated sugar
- 2/3 cup granulated sugar (about 130 g (≈4.6 oz))
- 270 g type 00 flour
- 2 1/4 cups all-purpose flour (about 270 g (≈9.5 oz))
- 3 eggs
- 1/2 glass vegetable (neutral) oil
- about 1/3 cup vegetable (neutral) oil (about 100 ml (3.4 fl oz))
- 1/2 lemon (zest of half a lemon, grated)
- 1/2 lemon (juice of half a lemon)
- 1 packet baking powder (about 7 g)
- 2 apples (medium)
- 1 pinch ground cinnamon
- as needed brown sugar
- 1 pinch salt
Tools
- Bundt/Cake Pan Tescoma 623254 Delicia Springform Pan, Removable Base, Diameter 8 2/3 in
- Electric beaters Moulinex Easy Max, Compact Hand Mixer, 5 Speeds, 300 W, Color Pepper, Dishwasher-safe Accessories, HM262B
Steps for yogurt and apple bundt cake
Beat the eggs with the sugar and the juice of half a lemon for 7-8 minutes, until you get a light and frothy mixture. Meanwhile, peel the apples, cut them into cubes and toss them with a little brown sugar. Set aside.
With the beaters on low speed, add the vegetable oil in a thin stream to the whipped eggs. Sift the flour twice together with the baking powder, salt and cinnamon. Add the dry ingredients in three additions and the yogurt in two additions, always mixing on low speed. Finish with the grated lemon zest and gently fold with a spatula.
Pour the batter into a well-buttered and floured pan — if available, use cornmeal for a crunchier base, or line with parchment paper. Arrange the apple cubes with their juices on the surface.
More indulgent version: pour half the batter into the pan, distribute half of the apples, cover with the remaining batter and finish with the remaining apples and their juices. In this case you can use up to 4 apples.
Bake at 356°F for about 50 minutes. Baking time can vary depending on the apples used: do the skewer test also across the cake and, if necessary, extend baking by another 15 minutes.
As soon as it comes out of the oven, brush the surface with warmed honey or jam to give it shine (optional). Dust with powdered sugar and serve.
Storage, notes and tips for the yogurt and apple bundt cake
The bundt cake keeps under a glass dome or wrapped in plastic wrap for 3-4 days. Thanks to the yogurt and apples, it will stay moist for a long time. In summer, it’s recommended to store it in the refrigerator.
Light variation: You can replace the brown sugar on the apples with stevia or honey.
Flavors: If you don’t like cinnamon, replace it with vanilla seeds or a pinch of ground ginger for a more pungent touch.
Apples: The best varieties for this cake are Reinette (more tart) or Golden (sweeter and firmer).
FAQ (Questions and Answers)
Can I use Greek yogurt instead of regular yogurt?
Yes, you can use Greek yogurt, but because it’s thicker, add one tablespoon of milk or water to the batter to keep the right consistency and ensure maximum softness for your Yogurt and Apple Bundt Cake.
