Cherry and Apple Yogurt Cakes are delightful and comforting desserts that combine the tartness of cherries and apples with the creaminess of Greek yogurt. Baking these cakes offers a fantastic way to indulge in seasonal flavors while keeping things light and satisfying. The unique texture of yogurt keeps the cakes moist, while the fruits add a burst of sweetness. Whether you’re hosting a gathering or simply treating yourself, these cakes are sure to please.
Often, I find that making two varieties at once not only saves time but also gives you the chance to enjoy a mix of flavors. Here are the recipes for both the Cherry Yogurt Cake and the Apple Yogurt Cake, each easy enough for any home baker.
Recipe 1: Cherry Yogurt Cake
Ingredients
- 500 g (17.5 oz) frozen cherries
- 150 ml (5 fl oz) water
- 70 g (½ cup) cornstarch, divided
- 150 g (¾ cup) sugar, divided
- 3 egg yolks
- A pinch of salt
- 80 g (⅓ cup) powdered sugar
- 80 g (⅓ cup) melted butter
- 1 tsp vanilla extract
- 200 g (1 ⅔ cups) all-purpose flour
- 1 tsp baking powder
- 500 g (17.6 oz) Greek yogurt
- 3 egg whites
Instructions
- In a saucepan, combine the frozen cherries, 40 g (⅓ cup) of the sugar, 70 g (½ cup) of the cornstarch, and water. Cook over medium heat, stirring occasionally, until the mixture thickens—about 8-10 minutes. Set aside to cool slightly.
- In a mixing bowl, whisk together the egg yolks, salt, powdered sugar, melted butter, vanilla extract, flour, and baking powder until well combined.
- Take a small piece of dough and wrap it in plastic. Place it in the freezer while continuing with the recipe.
- For the yogurt layer, mix Greek yogurt with 30 g (¼ cup) of cornstarch and 1 tsp of vanilla extract in a bowl. In a separate bowl, beat the egg whites with the remaining pinch of salt until stiff peaks form. Gently fold the egg whites into the yogurt mixture until just combined.
- In a greased baking dish, layer the cherry mixture at the bottom. Spread the yogurt layer evenly over the cherries. Grate the frozen dough over the top for a crumble-like finish.
- Bake in a preheated oven at 180°C (350°F) for about 40 minutes, or until the top is golden and the cake has risen evenly. Allow to cool before serving.
Tips
- Use ripe cherries for a deeper flavor. If frozen, let them thaw slightly before cooking.
- Grating the frozen dough directly over the yogurt layer creates a lovely texture on top.
Recipe 2: Apple Yogurt Cake
Ingredients
- 3 apples, peeled and sliced
- 40 g (¼ cup) sugar
- Juice of 1 lemon
- 5 g (1 tsp) cornstarch
- 50 g (⅓ cup) hazelnuts, ground
- 100 g (1 cup) almonds, ground
- 1 tsp cocoa powder (unsweetened)
- 1 tsp cinnamon
- 20 g (2 tbsp) sugar
- 3 eggs (separated)
- A pinch of salt
- 80 g (⅓ cup) powdered sugar
- 120 g (½ cup) melted butter
- 1 tsp vanilla extract
- 250 g (2 cups) all-purpose flour
- 5 g (1 tsp) baking powder
- 200 g (7 oz) Greek yogurt
- 30 g (¼ cup) cornstarch
- 1 tsp vanilla extract
- 3 egg whites
Instructions
- In a frying pan, arrange the apple slices and sprinkle with the lemon juice, 40 g (¼ cup) of sugar, cornstarch, and a pinch of salt. Sauté gently for about 5 minutes until the apples are just tender but still intact.
- In a mixing bowl, whisk egg yolks, the remaining sugar, powdered sugar, melted butter, and vanilla extract until pale. Gradually add flour, baking powder, ground hazelnuts, ground almonds, cocoa, and cinnamon, mixing until smooth. Reserve a portion of this dough in the freezer.
- For the yogurt mixture, blend Greek yogurt, cornstarch, and vanilla in a bowl. Beat egg whites with the remaining salt until stiff peaks form, then gently fold into the yogurt mixture.
- In a greased baking dish, layer the sautéed apples at the bottom. Pour the yogurt layer over the apples, smoothing it out. Grate the frozen dough over the top. Optionally, sprinkle additional almonds on top.
- Bake at 180°C (350°F) for 40 minutes, or until golden on top and a toothpick comes out clean. Allow to cool before slicing.
Tips
- Choose firm apples; varieties like Granny Smith or Honeycrisp work best for baking.
- Let the yogurt mixture sit at room temperature for a bit before adding the egg whites; this helps with folding them in!
These cakes are the perfect way to showcase the delicious flavors of summer fruits. Serve them warm or chilled for a delightful treat any time of the year!