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Apple Cider Greek Yogurt Loaf

Apple Cider Greek Yogurt Cake Loaf

If you're a fan of cozy, comforting Fall sweets that don’t compromise on health, you’re in for a treat! My Apple Cider Greek Yogurt Loaf is just the thing to satisfy your sweet tooth while adding a nutritious twist. This loaf is so moist thanks to the Greek yogurt and packed with all the Fall flavors. Arguable one of my greatest creations yet!

What sets this loaf cake apart is its balance of flavors and health benefits. Greek yogurt not only adds a rich creaminess but also boosts the protein content, while apple cider infuses the cake with a deliciously tangy sweetness that’s simply irresistible. I also use organic, wholesome ingredients that will nourish your body. You can not beat the macros of this cake!!! One slice is only 108 calories. It's low fat and high protein too.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Ingredients

For the Loaf:

  • 1 cup organic apple cider, NOT apple cider vinegar
  • 3/4 cup organic nonfat Greek yogurt
  • 2 tsp organic vanilla extract
  • 4 tbsp grass fed butter 
  • 2 large organic eggs at room temperature
  • 1/2 cup brown monk fruit (or brown sugar substitute of choice)
  • 1 1/4 cup organic all purpose or oat flour
  • 2 tbsp corn starch
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

For the Donut Topping:

  • 1 tbsp grass fed unsalted butter
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • Pinch of salt
  • 1/4 cup monk fruit
apple cider greek yogurt loaf
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How To Make It

  1. Preheat oven to 325°F. Spray a 9x5 loaf pan and line with parchment paper.
  2. Add the apple cider to a small saucepan and bring to a boil. Boil for about 8 minutes, or until the cider has reduced to 1/2 cup. You can totally skip this step if you want and just use 1/2 cup of apple cider, but the apple taste won't be as strong. It's worth it I promise haha!
  3. Pour the apple cider into a large glass measuring cup or small mixing bowl with a spout and set aside to slightly cool. Stir in the Greek yogurt and vanilla extract once the apple cider is not steaming hot.
  4. Melt the butter in the same saucepan. Allow to cool slightly & set aside.
  5. In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  6. In a stand mixer, beat the eggs and brown monk fruit until smooth and frothy.
  7. Slowly pour in the melted butter into the egg mixture, while your stand mixer is running on low speed.
  8. Add the dry ingredients to the egg mixture, alternately with the cider/greek yogurt mixture. Mix just until combined. Don't over mix!
  9. Pour the batter into your prepared pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let the pan cool for 20 minutes, then remove the loaf from the pan.
  11. For the donut coating, mix the monk fruit, cinnamon, nutmeg, and salt in a small bowl.
Brush the outside of the cake with melted butter and coat thickly with the cinnamon donut “sugar”. Immediately slice and enjoy!
apple cider greek yogurt loaf
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How Long Are Leftovers Good For?

You can keep your leftover loaf at room temperature, covered for up to 5 days. I have not tried freezing this loaf before (it never lasts me long enough). I am not sure how the coating would hold up after freezing.

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I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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Cooking Method
Cuisine
Courses ,
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 50 mins Total Time: 1 hr
Cooking Temp 325  °F
Servings 10
Calories 108
Dietary Nut Free, Soy Free
Description

If you're a fan of cozy, comforting Fall sweets that don’t compromise on health, you’re in for a treat! My Apple Cider Greek Yogurt Loaf is just the thing to satisfy your sweet tooth while adding a nutritious twist. This loaf is so moist thanks to the Greek yogurt and packed with all the Fall flavors. Arguable one of my greatest creations yet!

Ingredients
    For the Loaf:
  • 1 cup apple cider (organic, NOT apple cider vinegar)
  • 3/4 cup Greek yogurt (organic, nonfat)
  • 2 tsp vanilla extract (organic)
  • 4 tbsp butter (grass fed, unsalted - I prefer the brand Kerrygold)
  • 2 eggs (large organic, at room temperature)
  • 1/2 cup brown monk fruit (or brown sugar substitute of choice)
  • 1 1/4 cup all-purpose flour (organic, or oat flour works too)
  • 2 tbsp corn starch
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt (fine)
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
    • For the Donut Topping:
  • 1 tbsp butter (grass fed, unsalted)
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp salt
  • 1/4 cup monk fruit (granular, or granular sweetener of choice)
Instructions
  1. Preheat oven to 325°F. Spray a 9x5 loaf pan and line with parchment paper.
  2. Add the apple cider to a small saucepan and bring to a boil. Boil for about 8 minutes, or until the cider has reduced to 1/2 cup. You can totally skip this step if you want and just use 1/2 cup of apple cider, but the apple taste won't be as strong. It's worth it I promise haha!
  3. Pour the apple cider into a large glass measuring cup or small mixing bowl with a spout and set aside to slightly cool. Stir in the Greek yogurt and vanilla extract once the apple cider is not steaming hot.
  4. Melt the butter in the same saucepan. Allow to cool slightly & set aside.
  5. In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  6. In a stand mixer, beat the eggs and brown monk fruit until smooth and frothy.
  7. Slowly pour in the melted butter into the egg mixture, while your stand mixer is running on low speed.
  8. Add the dry ingredients to the egg mixture, alternately with the cider/greek yogurt mixture. Mix just until combined. Don't over mix!
  9. Pour the batter into your prepared pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let the pan cool for 20 minutes, then remove the loaf from the pan.
  11. For the donut coating, mix the monk fruit, cinnamon, nutmeg, and salt in a small bowl.
Brush the outside of the cake with melted butter and coat thickly with the cinnamon donut “sugar”. Immediately slice and enjoy!
Nutrition Facts

Servings 10

Amount Per Serving
Calories 108kcal
% Daily Value *
Total Fat 2.1g4%
Saturated Fat 1g5%
Cholesterol 136.9mg46%
Sodium 136.9mg6%
Total Carbohydrate 16.8g6%
Dietary Fiber 0.6g3%
Sugars 3.6g
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Did you make this recipe?

The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

Please note that my nutrition label is approximate and can have slight rounding.

Keywords: breakfast, high protein, low calorie, cake, loaf, apple cider, Greek yogurt
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Tag @cookingkatielady & use the hashtag #cookingkatielady so I can see your creations!

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Read it online: https://cookingkatielady.com/recipe/apple-cider-greek-yogurt-loaf/