Whole-Wheat Apple Cake

1 9-inch cake

Using whole-milk yogurt yields the best results for this cake. You will need a spring form pan.


  • 3 Granny Smith apples, peeled, cored, and cut into ½-inch pieces

  • ¾ cup packed light-brown sugar

  • 2 teaspoons ground cinnamon

  • Pinch of ground cloves

  • 1 ¼ cups all-purpose flour

  • 1 ¼ cups whole-wheat flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • ¼ teaspoon coarse salt

  • 10 tablespoons (1 ¼ sticks) unsalted butter, room temperature, plus more for pan

  • 1 cup granulated sugar

  • 3 large eggs

  • 1 teaspoon pure vanilla extract

  • 1 ¼ cups plain whole-milk yogurt


  1. Preheat oven to 350 degrees. In a medium bowl, combine the apples, 1/2 cup light-brown sugar, ground cinnamon, and ground cloves, and set aside. Sift together the flours, baking soda, baking powder, and salt into a medium bowl, and set aside. Butter a 9-inch spring-form pan, and set aside.

  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 4 minutes. Add the eggs, one at a time, until well combined. Add the vanilla extract, and combine. Add the reserved flour mixture and yogurt, and stir just until well combined. Fold in 2/3 of the reserved apple mixture. Spoon half the batter into prepared pan. Sprinkle remaining apples evenly over batter. Top with remaining batter, and smooth with a spatula. Sprinkle top with remaining 1/4 cup brown sugar. Bake until golden brown and a cake tester comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Cover with foil after 45 minutes of baking. Cool 20 minutes before releasing from the pan.

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