This moist apple loaf cake is made with yogurt, fresh apples, and raisins for a soft, light crumb. It's simple enough for breakfast, but sweet enough to serve with coffee or as an easy apple cake for dessert.
Why You'll Love This Apple Loaf Cake
- Soft, moist texture with fresh apples in every slice
- Made with simple pantry ingredients
- Easy to prepare with everyday ingredients
- Perfect for breakfast, coffee breaks, or dessert
- Tastes even better the next day
One afternoon, I made this loaf with the kind of apples that were still firm but just starting to lose their shine in the fruit bowl. Instead of chopping them into the batter, I sliced them thinly and pressed them into the top, which gave the cake a beautiful finish and kept the apples soft as they baked. It reminds me of the same simple apple comfort I love in my Apple Hand Pies with Puff Pastry, but in an easier loaf cake form.
What I like most about this moist apple loaf cake is how balanced it feels. The yogurt keeps the texture tender, the raisins add small sweet bites, and the apple slices make the top look special without needing extra decoration. It has the warm feel of a cinnamon apple loaf, but the soft texture of an apple yogurt loaf cake. If you enjoy soft homemade cakes like my Fluffy Yogurt Cake or cozy apple desserts like Apple Crisp in Air Fryer, this one fits right in.
Why This Apple Loaf Cake Stays Soft and Moist
What makes this loaf cake so soft is the combination of yogurt and fresh apples. The yogurt keeps the batter creamy and light, while the apples release moisture into the cake as it bakes. Unlike heavier butter cakes, this moist apple loaf cake stays fluffy without feeling dense.
The eggs also play an important role in the texture. Beating them with the sugar until pale and airy helps create a lighter crumb, while the small amount of oil keeps the loaf tender for days. It's one of those cakes that somehow tastes even softer the next morning.
Key Ingredients in Apple Loaf Cake
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Eggs, Sugar & Vanilla: I use eggs, granulated sugar, and vanilla extract to build the base of the apple loaf cake. The eggs help the loaf rise light and fluffy, while the vanilla gives it that simple homemade flavor.
- Yogurt & Oil: Plain yogurt keeps the crumb soft and tender, and a little vegetable oil helps the loaf stay moist without making it heavy.
- Flour, Baking Powder & Salt: All-purpose flour gives the loaf structure, baking powder helps it rise, and a small pinch of salt balances the sweetness.
- Apples & Raisins: I like using thinly sliced apples on top because they soften beautifully as the loaf bakes. The raisins add little sweet bites throughout the cake.
How to Make Apple Loaf Cake
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Mix the Wet Ingredients: Beat the eggs, sugar, and vanilla with a hand mixer, then whisk in oil and yogurt until smooth.
2. Fold in the Dry Ingredients: Fold in the sifted flour, baking powder, and salt until just combined.
3. Add Raisins and Apples: Mix in the raisins, pour into a buttered and floured loaf pan, and press apple slices gently into the top.
4. Bake and Cool: Bake the apple loaf cake at 350°F / 180°C (320°F convection / 160°C fan) for 40-50 minutes, cool in the pan for 30 minutes, then transfer to a rack, slice, and serve.
Tips for a Better Apple Loaf Cake
Use Apples That Hold Their Shape: I like using firmer apples like Honeycrisp, Pink Lady, or Fuji because they soften nicely without turning mushy on top of the loaf.
Keep the Oven Door Closed Early On: I try not to open the oven during the first 30 minutes because the loaf rises better when the heat stays steady.
Cover the Top If Needed: If I see the top browning too quickly, I loosely cover the loaf with foil so the center can finish baking without the apples getting too dark.
How to Store Apple Loaf Cake
Keep the loaf covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. I like warming a slice slightly before serving because it brings back the soft texture and apple flavor beautifully.
Try These Apple Recipes Next!
Recipe
Moist Apple Loaf Cake
Ingredients
- 4 large eggs - at room temperature
- 200 g granulated sugar
- 1 teaspoon vanilla extract
- 50 ml vegetable oil
- 125 g plain yogurt
- 300 g all-purpose flour
- 8 g baking powder
- ⅛ teaspoon salt
- 50 g raisins
- 2 apples - thinly sliced
Instructions
- In a large bowl, beat 4 large eggs, 200 g granulated sugar, and 1 tsp vanilla extract with an electric mixer until pale, light, and fluffy. Pour in 50 ml vegetable oil and 125 g plain yogurt, then whisk again until smooth and creamy.
- Sift in 300 g all-purpose flour, 8 g baking powder, and ⅛ tsp salt. Fold the mixture gently with a spatula until no dry flour remains, then fold in 50 g raisins.
- Pour the batter into the prepared loaf pan and smooth the top. Thinly slice 2 apples and gently press the slices into the batter.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
- Let the apple loaf cake cool in the pan for 30 minutes, then carefully transfer it to a wire rack to cool completely before slicing and serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
This apple loaf cake is a slice of heaven. It's so soft and fluffy, and the apples add a delightful tartness. My family devoured it!