Whole-Grain Apple Cake with Yogurt Cream

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Whole-Grain Apple Cake with Yogurt Cream Recipe

Photo: Jennifer Causey; Styling: Claire Spollen

There's a trifecta of textural awesomeness here, as the buttery-crisp topping meets silky-smooth yogurt cream on moist, tender cake. By using whole-wheat pastry flour in place of all-purpose, we triple the fiber per slice to a hearty 4 grams. For a chunkier cake texture, use chopped apples instead of shredded. This cake is great served warm or at room temperature.

Serves 10 (serving size: 1 cake wedge and about 1 tablespoon cream)


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2/3 cup packed brown sugar
2/3 cup nonfat buttermilk
1/3 cup canola oil
1 teaspoon vanilla extract
2 large eggs
7.5 ounces whole-wheat pastry flour (about 1 2/3 cups)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/8 teaspoon ground ginger
2 cups shredded peeled apple (about 2 large; such as Gala or Honeycrisp)
Baking spray with flour
3 tablespoons quick-cooking oats
2 tablespoons chopped walnuts
1 tablespoon brown sugar
1 1/2 tablespoons frozen unsalted butter, grated
Dash of kosher salt
Yogurt cream:
1/2 cup plain 2% reduced-fat Greek yogurt
3 tablespoons heavy whipping cream
1 tablespoon brown sugar


Hands-on: 18 Minutes
Total: 1 Hour, 23 Minutes

1. Preheat oven to 350°.

2. To prepare cake, place first 5 ingredients (through eggs) in a large bowl; beat with a mixer at medium speed 30 seconds or until well ­combined. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through ginger) in a medium bowl, stirring well with a whisk. Add flour mixture to sugar mixture; beat at low speed just until combined. Stir in apple by hand. Spread batter into a 9-inch springform pan coated with baking spray.

3. To prepare streusel, combine oats and next 4 ingredients (through dash of salt) in a small bowl; toss to combine. Sprinkle streusel topping evenly over batter.

4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan 10 minutes on a wire rack; remove sides of pan.

5. To prepare cream, place yogurt, whipping cream, and 1 tablespoon sugar in a bowl; beat with a mixer at medium speed until soft peaks form. Serve with warm cake.

Created date

August 2015

Nutritional Information

Calories 299
Fat 13.5 g
Satfat 3.3 g
Monofat 6.2 g
Polyfat 3.2 g
Protein 6 g
Carbohydrate 40 g
Fiber 4 g
Cholesterol 49 mg
Iron 1 mg
Sodium 252 mg
Calcium 94 mg