This Apple Fritter Greek Yogurt Cake is everything you love about warm bakery-style apple fritters—soft, cinnamon-spiced apples, buttery crumb topping, and that cozy aroma that fills your kitchen as it bakes. The Greek yogurt adds moisture and a light tang that balances the sweetness perfectly, making each bite tender and satisfying. It’s the kind of cake you’ll want to serve warm with coffee on a crisp morning or as a comforting dessert after dinner.
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Why You’ll Love This Recipe
- Deliciously moist texture thanks to Greek yogurt
- Naturally sweetened with monk fruit for a lighter option
- Filled with warm cinnamon apple flavor in every bite
- Simple to make using everyday ingredients
- Perfect for both breakfast and dessert
Equipment You’ll Need
- Standard loaf pan
- Large and medium mixing bowls
- Whisk and rubber spatula
- Skillet for cooking apples
- Pastry cutter or fork for topping
- Measuring cups and spoons
Ingredients
Apples:
- 2–3 Honeycrisp apples (thinly sliced, about 4 cups)
- 2 tbsp butter (grass-fed)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
Cake (Wet):
- 1/2 cup almond milk
- 3/4 cup Greek yogurt (plain nonfat)
- 2 tsp vanilla extract
- 4 tbsp butter (grass-fed, melted, could also try ghee or coconut oil)
- 2 eggs (large, room temperature)
Cake (Dry):
- 1 1/4 cups flour
- 2 tbsp corn starch
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Topping:
- 1/4 cup oat flour
- 1/8 cup brown monk fruit sweetener (or sweetener of choice, such as coconut sugar)
- 1 tbsp grass-fed butter (softened)
- 1/4 tsp cinnamon
How To Make It
- Prepare the apples: In a large skillet over medium heat, melt the butter. Add the sliced apples, cinnamon, and nutmeg. Cook for 8–10 minutes, stirring occasionally, until the apples soften and release their juices. Remove from heat and let cool slightly.
- Make the crumb topping: In a small bowl, combine oat flour, monk fruit, butter, and cinnamon. Cut the butter into the mixture with a fork or pastry cutter until it forms coarse crumbs. Set aside.
- Mix dry ingredients: In a large mixing bowl, whisk together flour, corn starch, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add wet ingredients: Add the almond milk, Greek yogurt, vanilla extract, melted butter, and eggs & whisk until smooth. Stir gently until just combined. Avoid overmixing.
- Fold in apples: Gently fold in the cooked apples, reserving about ½ cup for the topping.
- Assemble the cake: Pour the batter into a greased or parchment-lined 9-inch cake pan. Smooth the top, then scatter the reserved apples and sprinkle the crumb topping evenly.
- Bake: Bake at 325°F for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before slicing and serving.
Dietary Information
This recipe is refined sugar-free, using monk fruit as a natural sweetener. It can easily be made gluten-free by swapping the flour for a 1:1 gluten-free baking blend. The Greek yogurt and almond milk make it lighter in fat without sacrificing flavor or texture.
Tips or Variations
- For extra indulgence, drizzle a simple glaze made from powdered monk fruit and almond milk over the cooled cake.
- Use tart apples like Granny Smith for a tangier twist.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Warm slices briefly in the microwave before serving for that “fresh from the oven” feel.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream, a spoonful of Greek yogurt, or a drizzle of maple syrup. It also pairs beautifully with chai tea or fresh-brewed coffee.
Fun Fact
Traditional apple fritters date back to medieval Europe where they were fried in butter or lard. This baked version captures the same flavor and warmth without the oil, making it a modern comfort favorite.
FAQ
Can I use a different sweetener?
Yes, coconut sugar or brown sugar will both work well in place of monk fruit.
Can I freeze this cake?
Yes. Slice and freeze for up to 2 months. Reheat before serving.
What apples work best?
Honeycrisp, Fuji, or Pink Lady apples hold their shape and provide natural sweetness.
Can I use regular milk instead of almond milk?
Yes, any milk will work in this recipe.
Time & Yield
Prep Time: 20 minutes
Cook Time: 50–55 minutes
Total Time: 1 hour 15 minutes
Yield: 8–10 servings
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This Cinnamon “Sugar” Donut Greek Yogurt Loaf Cake is everything you love about cinnamon sugar donuts in a lighter, more nourishing package. It’s fluffy, sweet, spiced just right—and so satisfying for just 140 calories a slice. Whether you’re enjoying it for breakfast, as a snack, or dessert, this loaf fits perfectly into a balanced lifestyle.
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Description
Ingredients
Apples:
Cake (Wet):
Cake (Dry):
Topping:
Instructions
-
Prepare the apples: In a large skillet over medium heat, melt the butter. Add the sliced apples, cinnamon, and nutmeg. Cook for 8–10 minutes, stirring occasionally, until the apples soften and release their juices. Remove from heat and let cool slightly.
-
Make the crumb topping: In a small bowl, combine oat flour, monk fruit, butter, and cinnamon. Cut the butter into the mixture with a fork or pastry cutter until it forms coarse crumbs. Set aside.
-
Mix dry ingredients: In a large mixing bowl, whisk together flour, corn starch, baking powder, baking soda, salt, cinnamon, and nutmeg.
-
Add wet ingredients: Add the almond milk, Greek yogurt, vanilla extract, melted butter, and eggs & whisk until smooth. Stir gently until just combined. Avoid overmixing.
-
Fold in apples: Gently fold in the cooked apples, reserving about ½ cup for the topping.
-
Assemble the cake: Pour the batter into a greased or parchment-lined 9-inch cake pan. Smooth the top, then scatter the reserved apples and sprinkle the crumb topping evenly.
-
Bake: Bake at 325°F for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before slicing and serving.
Nutrition Facts
Nutrition Facts
Servings 10
Serving Size 1 slice
- Amount Per Serving
- Calories 159kcal
- % Daily Value *
- Total Fat 7.1g11%
- Saturated Fat 3.8g19%
- Cholesterol 59.3mg20%
- Sodium 144.6mg7%
- Total Carbohydrate 19g7%
- Dietary Fiber 1.6g7%
- Sugars 5g
- Protein 5.1g11%
* 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.
