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Easy Apple Rose Yogurt Cake

Easy Apple Rose Yogurt Cake

A soft and moist yogurt cake with grated apple in the batter and thin apple slices arranged in an elegant rose pattern.
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Ingredients

  • 2 large eggs
  • 50 g caster sugar
  • 55 g unsalted butter melted and cooled
  • 75 ml whole milk
  • 170 g plain full-fat yogurt
  • 180 g plain flour
  • 10 g baking powder
  • 1 g fine salt
  • 1 small apple peeled, cored, and grated
  • 5 ml vanilla extract optional
  • Apple Topping
  • 2 medium apples thinly sliced
  • 10 g sugar
  • 1.5 g ground cinnamon
  • 5 ml lemon juice
  • 10 g melted butter optional
  • Optional Glaze
  • 20 g apricot jam
  • 5 ml hot water

Instructions
 

  • Preheat the oven to 180°C conventional or 160°C fan. Line and grease a 22 cm round cake tin.
  • Core the topping apples and cut them into 1–2 mm slices. Toss with lemon juice. Microwave for 45–60 seconds if the slices are too firm to bend.
  • Peel, core, and grate the small apple. Gently remove only the excess juice.
  • Whisk the eggs and sugar for two minutes, until smooth and lightly foamy.
  • Whisk in the cooled melted butter, milk, yogurt, and vanilla.
  • Mix the flour, baking powder, and salt in a separate bowl. Fold them into the wet ingredients just until combined.
  • Fold in the grated apple. Pour the batter into the prepared tin and smooth the surface.
  • Arrange the apple slices in overlapping circles, beginning at the outside edge and working toward the centre.
  • Mix the sugar and cinnamon and sprinkle over the apples. Brush lightly with melted butter if desired.
  • Bake for 30–35 minutes, until the centre is set and a skewer inserted into the batter comes out clean or with a few moist crumbs.
  • Cool in the tin for 15 minutes, then remove and cool for at least another 15 minutes before slicing.
  • For the optional glaze, mix the apricot jam with hot water and brush a thin layer over the warm apples.

Notes

  • Use firm apples that hold their shape during baking.
  • Keep the apple slices very thin so they bend without breaking.
  • Do not overmix the batter after adding the flour.
  • Insert the testing skewer into the cake batter, not through an apple slice.
  • A 20 cm tin may require an additional 5–10 minutes of baking.
  • Store covered for one day at room temperature or for three to four days in the refrigerator.