Directions
- Preheat oven to 175°C (350°F). Grease an 8-inch (20 cm) round cake pan or line it with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3–4 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract and mix until smooth.
- Alternately fold the dry ingredients and yogurt (or buttermilk) into the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the diced apples and optional nuts, distributing them evenly throughout the batter.
- Pour the batter into the prepared pan and smooth the top. Sprinkle cinnamon sugar on top if desired.
- Bake 40–50 minutes, or until a toothpick inserted in the center comes out clean. Cake should be golden and slightly springy to the touch.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar or drizzle a simple glaze (lemon juice + sugar) before serving.
Recipe Details
Prep Time: 20 min
Cook Time: 45 min
Total Time: 1 h 5 min
Servings: 8–10
Difficulty: Easy
Variations & Substitutions
- Replace apples with pears or peaches for a seasonal twist.
- Use coconut oil instead of butter for a dairy-free option.
- Add raisins, dried cranberries, or chocolate chips for extra texture.
- Swap plain yogurt with Greek yogurt for a tangier flavor.
Serving Suggestions
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