{recipe} Apple Yogurt Crackle Cake

I adapted this cake from a David Rocco recipe and have been tweaking and refining it over a series of delicious weekends. I think it’s now pretty near perfect. It’s buttery, soft, not too sweet, and with a crackly sugar crust I want to put on everything.

I think you can eat this any time of day, really: for breakfast or brunch with a cup of tea, or after lunch or dinner with a little sweetened whipped cream or vanilla ice cream.

A few tips:

  • This cake gets a little soggy once it’s been sitting around for awhile, so I would recommend making it as close to serving time as possible. Within 4 hours of serving time is best.
  • I don’t recommend doubling the recipe and using a bigger pan- instead, if you double it, just make 2 smaller cakes. It will come out better.

RECIPE: Apple Yogurt Crackle Cake
makes one 8- or 9-inch square cake


  • 1 cup butter, softened
  • 1/2 cup + 1/4 cup sugar, divided
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup plain yogurt
  • 1 1/3 cups flour
  • 1/2 tsp cinnamon
  • large pinch of salt
  • 2 small/medium or 1 large apples, peeled, cored, and sliced thinly


  • Preheat oven to 350 degrees F. Prepare an 8-inch square or round pan by lightly spraying it with cooking spray.
  • Using a stand or hand mixer, beat butter and 1/2 cup sugar until fluffy.
  • Add eggs one at a time, mixing thoroughly after each addition.
  • Add yogurt and mix well.
  • Add flour, cinnamon, and salt and mix just until combined.
  • Stir in apples with a wooden spoon or spatula.
  • Scrape into prepared pan.
  • Sprinkle remaining 1/4 cup sugar over the top of the cake.
  • Bake 40-60 minutes, until a knife or toothpick instereted into the middle of the cake comes out clean.
  • Cool before cutting and serving.
  • This cake is best served within a few hours of baking.

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2 Responses

  1. Kristina says:

    This cake looks delicious, I love apple bakes. I like that it’s so moist and I guess the yogurt gives it a bit of the freshness.