Apple Yogurt Cake

I met Meg many, many years ago when we were both working with children with autism. She is outgoing, funny, kind and amazing with children. She is currently studying nursing and will be the type of nurse who will make a difference in the lives of the patients she cares for.

Meg loves food and started a blog. I have followed along and drooled over her recipes when she posts them. I would love to say that one is better than the rest but each one that she posts is divine! All of the her recipes are vegetarian too!



Hi everyone! I’m so excited to be doing a guest post for Renee. Renee and I used to work together, and I guess we’ve both caught the blogging bug!

I think it’s safe to say that this winter has been TOUGH. I can’t actually remember a time when I could go outside and not scream into my scarf while running as fast as I can over the ice/snow to get to wherever I’m going. But it’s all ok once you take a bite of this warm, cinnamon-laced apple cake. It’s soft, sweet, and the perfect midwinter snack.


The cake keeps well for several days; the apples and yogurt help keep it moist and soft. It’s sprinkled with cinnamon sugar, which gives it a bit of a crisp, dimpled top. But the best part of this cake is that you mix it all in one bowl, with no mixer!


Adapted from the Kitchn


1/2 cup plus 2 tbsp butter, at room temperature

1 cup sugar

3 eggs

1 1/2 cups plain Greek yogurt

Juice from 1 lemon (about 1/4 cup)

1 1/2 tsp vanilla

4 tart apples (like Granny Smiths), peeled, cored, and cut into chunks

2 1/2 cups flour

2 1/2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

pinch ground nutmeg

2  tsp plus 1/2 tsp cinnamon

1/2 cup brown sugar



Preheat oven to 350 and lightly grease a 9×13 inch baking pan.

Cream together sugar and 1/2 cup of the butter until fluffy. Add eggs, one at a time, and mix until combined. Stir in yogurt, lemon juice, and vanilla (don’t worry, it’s supposed to look a bit lumpy at this stage). Add the apples and stir to combine.

Add flour, baking powder, baking soda, salt, nutmeg, and 1/2 tsp cinnamon to the bowl and stir until there are no lumps. In a small bowl, combine brown sugar,remaining 2 tbsp butter, and 2 tsp cinnamon.

Pour half the batter into the cake pan. Sprinkle with half the cinnamon-sugar mixture, and top with remaining batter. Sprinkle the rest of the cinnamon sugar on top of the cake.

Bake 45-55 minutes, until a cake tester comes out clean. If the top is getting a bit too brown in the last 10 minutes, cover with foil. Let cool 15 minutes before cutting. This cake is delicious eaten warm or at room temperature.

If you like this recipe, check out my blog, Meg’s Food, for more tasty vegetarian recipes!




  1. Jaralyn says:

    That looks great, can’t wait to try this recipe! 🙂

  2. kaley says:

    gahh, this looks SO good! 😀

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