Brooklyn-based blogger Yossy Arefi shares her recipe for a dense, fruity cake perfect for breakfast or snack time.

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Apple Yogurt Cake

Yield: One 8-inch cake



2 ¼ cups all-purpose flour
1 ¼ teaspoons baking powder
½ teaspoon salt
4 large eggs
1 ¼ cups sugar
½ teaspoon orange zest
2 tablespoons bourbon whiskey
1 cup plain yogurt
⅔ cup olive oil
3 cups thinly sliced tart apples such as ginger gold, mutsu or jonagold
Confectioner’s sugar (for dusting)


1. Preheat oven to 350ºF (175 ºC) and butter and flour an 8-inch (20 cm) cake pan with high sides, or an 8-inch springform pan.

2. Stir the flour, baking powder and salt together in a bowl and set aside.

3. In a large bowl with an electric mixer, beat the eggs and sugar until pale and fluffy. Beat in the orange zest, yogurt and bourbon.

4. Stream in the olive oil, then stop the mixer and fold in the flour mixture.

5. Gently fold in the apples and spoon the batter into the prepared pan, smoothing the top. Bake the cake until golden and a toothpick comes out clean, 55-65 minutes.

6. Let the cake cool on a rack in the pan for 15 minutes, then invert the cake onto a rack to cool completely. Dust with confectioner’s sugar before serving.

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[Portrait picture: Christine Han]

Sweeter Off the VineAbout Apt. 2B Baking Co.

Originally from Seattle, Yossy Arefi moved to New York City in 2007, where she worked in restaurant kitchens honing her baking skills before hanging up her apron and picking up her camera full time in 2012. Apt. 2B Baking Co. first started in 2010 and is now an award-winning blog. Yossy also runs the Project Dessert column on Food52, and her work has been featured in T MagazineBon Appétit, SaveurModern Farmer and Pure Green Magazine, among others. Her first cookbook, Sweeter Off the Vine, will be released on 22 March, 2016. Visit

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