Prep Time: 20 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 5 minutes
Resting Time: 15 minutes (for cooling in pan)
Intensity: Easy
Course: Dessert, Snack, Brunch
Cuisine: American, Comfort Food
Servings: 8-10 slices
Why You’ll Love This Recipe
Incredibly Easy: No electric mixer is required! Just a couple of bowls and a whisk.
Perfect Texture: The name says it all. This cake is remarkably soft, moist, and tender for days.
Simple Ingredients: You likely have most of these pantry staples on hand right now.
Versatile: Perfect for dessert, with coffee, or even as a not-too-sweet breakfast treat.
Ingredients
For the Cake:
1 ½ cups (190g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg (optional, but recommended)
½ cup (115g) unsalted butter, melted and slightly cooled
¾ cup (150g) granulated sugar
¼ cup (50g) light brown sugar, packed
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) plain yogurt or sour cream, at room temperature
2 medium-sized apples (about 300g), peeled, cored, and diced into ½-inch cubes (See notes for apple varieties)
For the Topping (Optional, but lovely):
1 tablespoon granulated sugar
¼ teaspoon ground cinnamon
Powdered sugar, for dusting (after baking)
Instructions
1. Preheat and Prepare.
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan, 8×8-inch square pan, or a 9-inch springform pan thoroughly with butter or non-stick spray. For extra insurance, you can line the bottom with a circle of parchment paper.
2. Combine Dry Ingredients.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures the leavening agents and spices are evenly distributed.
3. Combine Wet Ingredients.
In a separate large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. It will look a bit grainy. Add the eggs one at a time, whisking well after each addition until the mixture is smooth and pale. Stir in the vanilla extract.
4. Incorporate the Yogurt.
Add the yogurt (or sour cream) to the wet ingredients and whisk until just combined. The mixture may look a little curdled at this point—this is completely normal!
5. Combine Wet and Dry.
Pour the dry ingredients into the wet ingredients. Using a spatula or whisk, gently fold the mixture together. Be careful not to overmix! Stir only until you no longer see streaks of flour. A few small lumps are perfectly fine. Overmixing will develop the gluten and result in a tougher cake, rather than a soft one.
6. Fold in the Apples.
Gently fold the diced apples into the batter until they are evenly distributed. The batter will be quite thick.
7. Assemble and Add Topping.
Scrape the batter into your prepared pan and spread it into an even layer. In a tiny bowl, mix the 1 tablespoon of sugar and ¼ teaspoon of cinnamon for the topping. Sprinkle this mixture evenly over the top of the batter. This creates a light, crispy, sweet crust.
8. Bake to Perfection.
Place the pan in the preheated oven and bake for 45-50 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top is browning too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking.
9. Cool and Serve.
Remove the cake from the oven and place it on a wire rack. Let it cool in the pan for at least 15 minutes. This is crucial, as the cake is very tender and needs time to set. After 15 minutes, if you used a springform pan, remove the sides. For a regular cake pan, you can carefully invert the cake onto the rack to cool completely, or simply serve it from the pan. Just before serving, dust the top generously with powdered sugar.
Notes and Tips for Success
Apple Varieties: You want an apple that holds its shape during baking. Great options include Honeycrisp, Granny Smith, Fuji, or Braeburn. Softer apples like McIntosh can break down too much and make the cake mushy.
Room Temperature Ingredients: This is important! Room-temperature eggs and yogurt emulsify into the batter much better than cold ones, creating a smoother, more evenly textured cake.
Don’t Overmix: This is the golden rule for a soft cake. Once the flour is added, mix gently and stop as soon as it’s incorporated.
Storage: Store leftover cake tightly covered at room temperature for up to 3 days. The flavor often gets even better on the second day!
Nutrition Information
The following nutrition information is estimated per serving (based on 10 servings) and is provided as a courtesy. It will vary based on the specific ingredients and apple varieties used.
Serving Size: 1 slice
Calories: 275 kcal
Sugar: 26g
Sodium: 210mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 65mg