Apple and Greek Yogurt Cake

24 Jan


Need a simple cake without weird ingredients that doesn’t take 12 hours to make? For once, you’re in the right place. I made this absolutley fool-proof cake for a room full of Giants fans a few weeks ago, and it was delicious enough to keep our spirits up even after our team let us down. Pretty much everybody had seconds, which I take as the ultimate endorsement.

Original recipe from the incredible Smashing Plates — I changed up the syrup to reflect what MrKef had on his bar, and swapped out walnuts (blech) for slivered almonds. Those are reflected below.

Apple and Greek Yogurt Cake


–For the cake:

  • 1 stick + 1 TBS unsalted butter, softened
  • 1 c sugar
  • 5 eggs, room temperature
  • 1 c Greek yogurt (per usual, Fage is best but you do you)
  • 1.5 c flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • pinch cloves
  • 1/4 tsp nutmeg
  • 3 apples, peeled, cored, and diced into 1/2 inch pieces

–For the syrup:

  • 2/3 c water
  • 3/4 c sugar
  • 1/4 c honey
  • 1/3 c booze of your choice (I did about 40% whiskey and 60% rum)
  • about 1/2 c slivered almonds, toasted
  • 1/4 tsp cinnamon
  • pinch cloves


  1. Preheat the oven to 350F. Grease an 8-inch springform pan (two 8-inch cake pans would probably also work as well, but wouldn’t be as pretty).
  2. Cream butter and sugar on medium-high in a stand mixer. Once light and fluffy, add eggs one at a time. Stir in yogurt. Add flour, baking powder, salt, and spices until just combined. Fold in apples by hand. Pour into pre-greased baking pan and bake for 60 minutes, or until center is set and fork inserted comes out clean. Set aside to cool in pan.
  3. While cake cools, combine water, sugar, honey, and alcohol in a small sauce pan and bring to boil. Reduce to simmer and cook until thick and syrupy, 10-15 minutes or so.
  4. Toss the toasted almonds in a few TBS of the syrup and the cinnamon and cloves. Poke several holes throughout the cake all the way to bottom with a skewer. Pour the syrup over the cake in a few stages, letting it soak in before pouring again. Sprinkle the syrup-ed and spiced almonds over top. Rest for at least 2 hours, then enjoy.

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