Apple Breakfast Cake

Yogurt is added to this recipe in place of some of the fat, which along with the chopped apples creates a really light and moist cake. As this cake is not too sweet, it is also perfect with a cappuccino for a mid-morning or afternoon coffee break. I used a fluted bundt pan for my cake, but a tube pan would work just fine. I prefer to use Granny Smith apples for baking as I love their tart flavor, but feel free to use your personal favorite baking apple in this recipe.

Why Healthy

  • Apples are are a good food source of vitamin C which is important for supporting a healthy immune system, forming collagen and enhancing iron absorption and rich in healthy carbohydrates needed for energy.
  • Yogurt replaces a good deal of the fat in this cake, reducing calories from fat and increasing nutritional value.



Apple Breakfast Cake

A moist apple cake that stores very well.

Yield: Serves 12

Prep Time: 20 mins

Cook Time: 35 mins


2/3 Cup Sugar
1/2 Cup Softened Unsalted Butter (1 Stick)
2 Large Eggs
1 Teaspoon Vanilla
2 1/4 Cups All-purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1 (8 Ounce) Container Plain or Vanilla Low Fat Yogurt
2 Cups Peeled And Finely Chopped Apples


Preheat oven to 350 degrees F.
Grease and flour a 12 inch bundt pan.
Beat together the butter and sugar until light and fluffy.
Add eggs and and vanilla and mix until smooth.
In a separate bowl, mix together the flour, baking powder, baking soda, and cinnamon.
Add this dry mixture 1/3 at a time, alternating with yogurt.
Mix after each addition just until combined.
Fold in the apples and pour into the prepared pan.
Bake for about 35 to 40 minutes or until a skewer comes out clean.
Cool, and if desired, sift a little powdered sugar on top before serving.


3 Responses to “Gingerbread Snacking Cake”

  1. Carla — November 21, 2013 @ 11:15 am

    Hello Deborah,

    I am reading this website regularly and I love your approach to food. I’m Dutch and I’m curious about other cultures and their food/recipes. I’ve made this gingerbread cake and it turned out alright but I have a question for you. I never used molasses before and to me it taste and smells like licorice! (we Dutch like our licorice or “drop” as we call it but as candy not in a cake). The taste of the cake for us (my family) is overpowered by the taste of molasses. I like the light structure of the cake and its moistness and want to make it again only with half the amount of molasses. Do I need to substitute the other half with an other ingredient for the balance in the recipe? And what would you recommend to substitute it with? I’m looking forward to read your answer.


    recipe Reply:

    You could use honey in place of some of the molasses.


    Carla Reply:

    thank you! I’ll give it try.

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