This one-bowl apple yogurt cake is tender, moist, and full of cozy fall flavor. Greek yogurt keeps the crumb soft and velvety, the apples bake down into sweet pockets of fruit, and pistachios add just the right amount of crunch. It’s simple, comforting, and incredibly easy to make — the kind of cake you’ll come back to all season.
Why this apple yogurt cake is so good
This cake delivers everything you want from a fall bake. The batter comes together in one bowl, which keeps things simple and fuss-free. Greek yogurt gives the cake its soft, tender crumb and a subtle tang that balances the sweetness.
This dessert will take you about 15 minutes to prepare, the rest is for the oven.
The apples on top bake into soft, buttery layers that sink slightly into the cake, creating a gorgeous rustic look. A quick brush of cinnamon honey adds warmth, while the lemon glaze gives each slice a bright finish. It stays incredibly tender for days, making it the perfect snacking cake for mornings, lunch boxes or late-night sweet cravings.
Pro tip
For the best texture, use full-fat Greek yogurt. It keeps the cake soft and rich. Let the cake cool for at least 1 hour before slicing so it can set properly. No pistachios? Try chopped walnuts or pecans.
Watch the recipe video
Let me guide you through the recipe with this step-by-step VIDEO.
Storage
Keep the cake covered at room temperature for up to 2 days. After that, store it in the refrigerator for up to 4 days. It stays moist and tender, and the flavors deepen as it rests. You can also freeze individual slices for up to 3 months. Thaw at room temperature before serving.
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One-Bowl Apple Yogurt Cake with Pistachios
Ingredients
- 3 small apples - or 2 large, I used Jonagold, peeled and sliced
- 4 ounces unsalted butter - at room temperature
- 1 ½ cups sugar
- 2 eggs - at room temperature
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 1 ¼ cups full-fat Greek yogurt - at room temperature
- 2 ¼ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon
- ¾ cup chopped unsalted pistachios
Honey butter mixture
- 1 tbsp unsalted butter - melted
- 1 tbsp honey
- ½ tsp cinnamon
Glaze
- ⅓ cup icing sugar
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 325°F (165°C).
- Prepare a 9-inch (24 cm) round cake pan, grease in with butter and layer with parchment paper.
- Peel and cut the apples into thin slices.
- In a medium bowl, cream the butter with sugar until light and fluffy, using a hand mixer. Add the eggs, one at a time, and beat until each is incorporated. Add salt, vanilla, cinnamon and lemon juice. Mix until combined.
- Sift ½ of the flour, followed by ½ of the Greek yogurt. Beat until just combined. Add the rest of the flour, followed by baking powder, baking soda, and the remaining Greek yogurt. Beat just until the batter is smooth. Gently, fold in the chopped pistachios with a rubber spatula.
- Transfer the batter to the prepared pan and smooth it out. Place the apples on top. Combine the melted butter with honey and cinnamon. Brush the apples with the honey butter mixture.
- Transfer to the oven and bake for 60-70 minutes or until a tester comes out dry. Let cool in the pan on a rack. Drizzle with lemon glaze. Enjoy!
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