Ingredients
For the cake batter
- 2 cups (250g) all-purpose flour
- 1 cup sugar
- 1 cup plain yogurt (or Greek yogurt)
- 3 large eggs
- ½ cup vegetable oil or melted butter
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon cinnamon (optional)
For the apples
- 3–4 medium apples, peeled and diced
- 1 tablespoon lemon juice
- 1 tablespoon sugar
For topping (optional)
- Powdered sugar
- Cinnamon sugar
🍏 Choose the right apples
Not all apples bake the same.
Use apples that hold their shape and don’t turn mushy.
Best choices:
- Granny Smith
- Honeycrisp
- Fuji
- Gala
These give a sweet-tart flavor and soft but firm texture inside the cake.
Avoid very watery apples.
🔪 Prep the apples
Peel and cut apples into small cubes.
Not too big.
Small pieces spread evenly through the cake.
Toss with lemon juice and a little sugar.
This prevents browning and enhances flavor.
Set aside.
🥣 Mix the wet ingredients
In a large bowl, add:
- eggs
- sugar
Whisk until pale and slightly fluffy.
Add:
- yogurt
- oil or butter
- vanilla
Mix until smooth and creamy.
Yogurt is the magic here. It keeps the cake incredibly moist and soft.
🌾 Add dry ingredients
Sift together:
- flour
- baking powder
- salt
- cinnamon
Gradually add to wet mixture.
Mix gently until just combined.
Don’t overmix.
Overmixing makes the cake dense instead of fluffy.
Stop as soon as the flour disappears.
🍎 Fold in apples
Add prepared apple chunks.
Fold gently with spatula.
Make sure apples are evenly distributed.
Now your batter should look thick and full of fruit.
This is exactly what we want.
More apples = more moisture and flavor.
🧁 Prepare the pan
Grease a rectangular baking dish like in the photo.
You can also line with parchment paper.
Pour batter evenly.
Smooth the top.
Tap lightly to remove air bubbles.
🔥 Bake
Preheat oven to 180°C (350°F).
Bake for 35–45 minutes.
Top should turn:
- golden brown
- slightly firm
- lightly cracked
Insert toothpick.
If it comes out clean, it’s done.
Your kitchen will smell AMAZING at this point.
Like apple pie + cake combined.
❄️ Cool before slicing
Let cake cool 15–20 minutes.
This helps it set.
If you cut too early, it may crumble.
Once cooled, slice into squares or rectangles.
Dust with powdered sugar if desired.
😍 Texture and taste
This cake is:
- super soft
- fluffy
- moist for days
- lightly sweet
- full of juicy apples
- slightly caramelized top
It’s not heavy or overly sweet.
Just simple homemade goodness.
Perfect comfort cake.
🍽 Serving ideas
Enjoy it:
Warm with tea or coffee
With whipped cream
With vanilla ice cream
With caramel drizzle
For breakfast
As lunchbox snack
Or midnight sweet craving
It’s very versatile.
❄️ Storage tips
Room temperature: 2–3 days covered
Fridge: 5 days
Freezer: 2 months
Actually tastes even better next day.
Flavors develop more.
Warm slightly before serving for best texture.
🔥 Variations
You can customize easily:
Add walnuts or almonds
Add raisins
Add chocolate chips
Add lemon zest
Add coconut
Add brown sugar topping
Add crumble topping
This base recipe works with everything.
⭐ Pro tips for perfect cake
Use room temperature eggs
Don’t overmix
Dice apples small
Use yogurt for moisture
Check oven early
Cool before cutting
Simple tricks = bakery results.
❤️ Final thoughts
This apple yogurt sheet cake is one of those recipes you’ll make again and again. It’s easy, affordable, and always turns out delicious. No frosting, no complicated steps, just a soft, fluffy cake full of real fruit flavor.