The apple and yogurt bundt cake is a soft and light apple cake, perfect for breakfast or snack. A simple and wholesome dessert that smells like home, made with Greek yogurt and seed oil, without butter.
The result is a tall, golden, and perfectly moist apple ring cake: each slice melts in your mouth and fills the kitchen with an irresistible aroma.
I love making it because it brings an irresistible scent of apples and spices into the home, and thanks to the wonderful decorative bundt pan it takes on an elegant and scenic shape, ideal to serve even on special occasions.
I will use it often because it gives a truly scenic shape and makes every dessert even more refined and special.
If you love desserts that are beautiful to look at and perfect for special occasions, also try my Cream Tart, elegant and decorative, or the pandoro filled with mascarpone cream, a great holiday classic.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Energy 284.14 (Kcal)
- Carbohydrates 40.15 (g) of which sugars 19.24 (g)
- Proteins 6.51 (g)
- Fat 11.91 (g) of which saturated 2.40 (g)of which unsaturated 8.68 (g)
- Fibers 1.23 (g)
- Sodium 30.84 (mg)
Indicative values for a portion of 120 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 for the Apple and Yogurt Bundt Cake
- 3 eggs (large)
- 180 sugar
- 7/16 cup peanut seed oil
- 5.3 oz 2% Greek yogurt
- 2 1/4 cup all-purpose flour
- 1 packet baking powder
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional)
- 2 apples (Golden or Fuji)
- 1/2 lemon juice
- as needed powdered sugar (for decoration)
Useful Tools
- Pan 24 cm bundt
- Bowls
- Electric Whisks
- Spatula
How to Prepare the Apple and Yogurt Bundt Cake
Peel the apples, cut them into cubes, and drizzle with lemon juice to prevent them from browning.
In a bowl, whisk the eggs with the sugar until you get a light and fluffy mixture. Gradually add the seed oil, then the Greek yogurt and vanilla.
Add the sifted flour with the baking powder and cinnamon.
Mix gently with a spatula until you get a smooth and homogeneous batter.
Add all the apple pieces and mix carefully to distribute them evenly in the batter.
Pour into the slightly greased and floured bundt pan and level the surface.
Bake in a preheated static oven at 347°F for 40–50 minutes, performing the toothpick test around 40 minutes: it should come out dry but slightly moist.
Let it cool for 5 minutes in the oven with the door slightly open, then 10–15 minutes in the pan before unmolding.
Dust with powdered sugar and serve.
Storage and Useful Tips:
The apple and yogurt bundt cake stays soft for 3–4 days under a glass cloche.
You can add chopped walnuts or almonds for a crunchy touch, or replace part of the apples with ripe pears for a milder flavor.
For a gluten-free version, replace the all-purpose flour with a gluten-free mix for desserts.
If you want a fresh effect, accompany each slice with a spoonful of Greek yogurt and some raw apple slices.
Remember: the consistency of the batter can vary depending on the Greek yogurt used, so add extra flour only if necessary.
Frequently Asked Questions about Apple and Yogurt Bundt Cake
Can I use a different type of yogurt?
Yes, you can replace Greek yogurt with whole plain yogurt, but the result will be slightly moister.
Can I use a convection oven?
Yes, but lower the temperature to 329°F and check the baking after 35–40 minutes: the convection tends to dry more.
