Go Back
–+ servings

Apple Breakfast Cake

Ania
Sweeten up your mornings with apple breakfast cake! This cake has sweet apples and tons of cinnamon sugar in every bite. This is a classic that is delicious for all seasons.
5 from 2 votes

Ingredients
 
 

For the cake

For the topping

Instructions
 

  • Preheat the oven to 350℉/180℃. Line the pan with parchment paper and set aside. Cut the apples, about 2 cups total skin on or off, up to you.
  • In a medium sized bowl, add in flour, cornstarch, cinnamon, baking powder, baking soda. Stir to combine and set aside.
    2 cups all-purpose flour, 1 tbsp cornstarch, 1 1/2 tsps baking powder, 1/2 tsp baking soda, 1/4 tsp cinnamon
  • In a large bowl, add softened butter and white sugar. Beat on medium speed for 2-3 minutes until it’s light and fluffy. Make sure to scrap the sides of the bowl.
    1/2 cup butter, 3/4 cups white sugar*
  • Add in the egg, egg yolk, vanilla, and yogurt. Continue mixing on medium speed until smooth.
    1 large egg, 1 large egg yolk, 1 tbsp vanilla, 2/3 cups yogurt
  • Add the dry ingredients into the wet. Using a spatula, gently fold until a batter forms. Do not over-mix! Once you see no flour streaks, stop mixing
  • Slice the apples into small cubes and add into the bowl. Gently mix until JUST combined, don't over-mix!
    2 cups apples
  • Spread the batter into the prepared pan evenly. In a small cup, add white sugar and cinnamon and mix together. Then sprinkle it on top of the cake evenly
    2 tbsp white sugar, 1/4 tsp cinnamon
  • Bake for 35-45 minutes, depending on your oven. It took me 45 minutes. After 30 minutes, I would start checking with a toothpick. A toothpick inserted in the middle of the cake will come out clean. Allow it to cool, slice, and enjoy!
  • This cake is best eaten day of or next day. Store it in the fridge for up to 5 days in an airtight container.

Notes

White sugar - If you're using very sweet apples, use 3/4 cups sugar. If you're using tart apples, use 1 cup of sugar.