Apple yogurt cake with cinnamon streaks

Apples make a cake very moist because of their water content. Paired with cinnamon and it smells extra delicious.

What if you knew this cake adds to your tastebuds but not your waistline?! Made with the finest of extra virgin olive oil and only 2 tablespoons of butter, you definitely need to give this a try. Swirl in some yogurt…you’ll be in for a surprise!


1 1/2 cups plain yogurt, well-stirred
1/3 cup olive oil
1/4 cup fresh lemon juice
1/2 cup brown sugar
3 large eggs
1 1/2 teaspoons vanilla
4 small apples (I used McIntosh)
2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Pinch of nutmeg
1/2 teaspoon cinnamon

Topping (optional)
2 teaspoons cinnamon
1/3 cup brown sugar
2 tablespoons unsalted butter, softened

Heat the oven to 350°F. Lightly grease a cake pan with olive oil.

Whisk together the yogurt, olive oil, lemon juice, sugar, eggs, and vanilla in a large bowl. Peel and core the apples, and chop into chunks. Stir the chopped apple into the liquid ingredients.

Add the flour, baking powder, baking soda, salt, nutmeg, and 1/2 teaspoon cinnamon right into the liquids and stir gently until no lumps remain. For the topping, mix the remaining 2 teaspoons cinnamon with the brown sugar and butter in a small bowl.

Pour half of the batter into the cake pan. Sprinkle the batter with half of the cinnamon-brown sugar mixture, dropping it on the batter in small lumps. Spread the rest of the batter over top, and sprinkle with the remaining cinnamon-brown sugar.

Bake for 50 minutes, covering with foil at the end if the top is browning. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for at least 15 minutes before cutting. Serve the cake warm or at room temperature

If you didn’t would think this is a gigantic donut!

 Recipe was adapted from Smitten Kitchen


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