Creamy Apple Yogurt Cake
Prep time: 10 mins | Bake time: 45–50 mins | Servings: 8
Ingredients
Yogurt: 1 ½ cups (approx. 400g) Greek yogurt or thick plain yogurt.
Eggs: 4 large eggs.
Sugar: ½ cup (or honey/maple syrup to taste).
Cornstarch: 4 tablespoons (this gives it that smooth, flan-like texture).
Apple: 1 large apple (red or green), thinly sliced or diced.
Toppings: Cinnamon (as seen in your photo) and crushed walnuts or almonds for crunch.
Optional: 1 teaspoon vanilla extract.
Instructions
Prep the Oven: Preheat your oven to 350°F (175°C). Line a 7 or 8-inch round cake pan with parchment paper.
Mix the Base: In a large bowl, whisk the eggs and sugar together until pale and slightly frothy.
Add Creaminess: Whisk in the yogurt and vanilla extract until the mixture is smooth.
Sift in Dry Ingredients: Gently whisk in the cornstarch until no lumps remain.
Layer the Apples: Fold half of your chopped apples into the batter. Pour the batter into the prepared pan.
Decorate: Arrange the remaining apple slices on top. Sprinkle generously with the cinnamon and crushed walnuts seen in the image.
Bake: Place in the oven for 45 to 50 minutes. The cake should be set but still have a slight “jiggle” in the center, similar to a cheesecake.
Cool: Allow the cake to cool completely in the pan, then refrigerate for at least 2 hours. This cake is best served chilled, as it firms up into that beautiful creamy texture shown in your photo.
Pro Tips for Success
Texture: If you want it even creamier (like the photo), use Full-Fat Greek Yogurt.
The Crust: Since this is a flourless, “crustless” cake, the parchment paper is essential to prevent sticking!
Sweetness: If your apples are very tart, you can sprinkle a little extra sugar over the top before baking to caramelize them.