This wholesome apple cake is delicious, moist, and packed with yogurt and fresh crunchy apples.


  • 4 (1 1/2 lb) medium-sized apples (Gala and Fuji are fine) (600-650 grams)
  • 1 cup plain yogurt (250 grams)
  • 2 eggs
  • 2 cups spelt flour (or all-purpose flour) (250 grams)
  • 1/2 cup unrefined cane sugar (or white sugar) (100 grams)
  • 1/3 cup I used expeller-pressed canola oil (but any canola oil works fine) (80 grams)
  • 2 tsp baking powder (8 grams)
  • 1/2 Tbsp cinnamon, divided
  • 1 large lemon, zest and juice
  • 1 pinch of salt


  1. Preheat the oven to 360 F (180 C) degrees and place the rack in the middle position.
  2. Peel, core, and cut the apples into 1/2 inch slices. Squeeze the lemon juice over them, add 1/4 tsp of cinnamon and mix well.
  3. Grease a cake pan (mine is a 9-inch round pan) with butter, cooking spray or simply line the pan with parchment paper (in this case there’s no need to grease the pan).
  4. In a large bowl, mix eggs and sugar very well, you want to dissolve the sugar properly. Then add oil, lemon zest, and yogurt. Mix into a smooth consistency. 
  5. In another bowl, whisk together flour, baking powder, cinnamon (but save 1/4 tsp of cinnamon for the top), and a pinch of salt until thoroughly combined.
  6. Add the dry ingredients to the wet ingredients and mix until just combined (do not overmix).
  7. Fold in a handful of apple slices (about 8-10 pieces), then scrape the batter into the prepared cake pan, and smooth the top.
  8. Arrange the apple slices nicely on top, gently press them into the batter and dust with about 1/4 tsp of ground cinnamon.
  9. Bake for 35-40 minutes until a skewer inserted into the centre of the cake comes out clean.
  10. When the cake is done, remove it from the oven and place on a wire rack to cool. 
  11. You can serve it plain or brushed with some quick and easy jam glaze which adds a lovely shine


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