How to Make a Fluffy, No-Butter Apple and Yogurt Cake: The Perfect 10-Minute Breakfast Pastry Recipe
How many times have you found yourself wishing for a soft, wholesome homemade cake, perfect for breakfast or an afternoon snack for the whole family, but without the burden of complex preparations or heavy ingredients?
The dilemma of finding the perfect apple cake—one that stays just moist enough, rises high, and is incredibly fluffy without needing butter—often tests those who love simple and authentic home cooking.
Good news is that the solution is right at hand, encapsulated in an immortal classic that never goes out of style!
The no-butter apple and yogurt cake combines the freshness of yogurt with the lightness of vegetable oil, creating a cloudy batter that accommodates apple slices both inside and on top, enriched by a crunchy crust of brown sugar and almonds.
Get comfortable: let’s fill the kitchen with wonderful aromas!
Ingredients
Tools
Instructions Step-by-Step
1. Preparing the Apples
The first thing to do to prepare this fluffy cake is to slice the apples—not too thin, but not too thick either. Place them in a bowl and drizzle them with lemon juice: the exact amount varies based on your taste, and the more lemon you add in this step, the fresher the note will taste when you enjoy the cake.
2. Spumoso Egg and Yogurt Batter
Preheat your oven to 350°F (180°C) in static mode. Take a large bowl, crack the two eggs, add the sugar and the 125 g jar of plain yogurt. Work everything together with an electric mixer until you get a light, frothy, and perfectly blended mixture.
3. Incorporating Aromas and Liquids
Pour in the vegetable oil and continue working with the mixer. (Note: if you prefer to use butter instead of oil, add it at this stage, but make sure it isn’t fridge-cold so it blends smoothly during mixing and baking). Next, add the two flours previously sifted together with the potato starch and the baking powder, incorporating them with a spoon or mixing for a few more minutes at low speed.
4. Assembling the Cake
Take a 9.5-inch (24 cm) round cake pan and grease the bottom with a little oil or butter. Pour in half of the batter and place a layer of apple slices across the entire base. Cover the apples by pouring the rest of the batter on top. Now arrange the remaining apple slices on the surface, sprinkle generously with brown sugar, and add the slivered almonds.
5. Baking and Serving
Bake your apple and yogurt cake in the preheated static oven for about 40 minutes. Before turning off the oven, always do the toothpick test to verify that the inside is fully baked. Let the cake cool slightly right in the pan, unmold it, and serve it at the table with a nice final dusting of powdered sugar.
Ingredient Notes & Substitutions
Yogurt: You can use classic plain yogurt, but if you prefer, you can switch it up by using vanilla or citrus yogurt to give an extra aromatic note to the batter.
Fats: Using vegetable oil makes the cake particularly light and perfect for breakfast, but substituting it with soft butter will yield an even richer, classic bakery-style texture.
Storage & Make-Ahead Tips
The no-butter apple and yogurt cake stays perfectly soft for 3 to 4 days if kept under a cake dome or closed in an airtight container.
Frequently Asked Questions (FAQ)
Can I use the Kenwood mixer to whip the eggs?
Certainly! Using the wire whisk attachment in the Kenwood Cooking Chef XL is ideal for incorporating air into the eggs with the sugar, yielding a expertly whipped base in just a few minutes.
Why do the apples sink into the batter?
In this recipe, the apple slices are arranged both midway up and on the surface: the calibrated weight of the slices and the consistency of the batter help keep them evenly distributed, creating a gorgeous and delicious look in every slice.
Varied doses for servings