French Vanilla Apple Yogurt Bundt Cake

French Vanilla Apple Yogurt Bundt Cake — if you’re looking for a moist, flavour‑bursting dessert that feels effortlessly elegant, you’re in the perfect place. This cake features creamy plain yogurt, fragrant vanilla bean, tender apple pieces, and the rustic charm of a Bundt pan. Whether you’re baking for a casual afternoon coffee or a special occasion, this cake brings warmth, texture, and taste in a way that’s comforting and memorable. It’s easy enough for a weeknight treat, yet special enough to serve when you want to impress.

Why You’ll Love This Recipe

You’ll love this French Vanilla Apple Yogurt Bundt Cake because it hits all the right notes:

• The yogurt keeps the crumb incredibly moist and soft
• The vanilla bean adds a pure, aromatic flavor that elevates the cake beyond your average apple cake
• The apples bring natural sweetness, texture and slight tartness (especially if you choose the recommended firm baking varieties)
• It incorporates a little twist with the caramelised apple topping
• Mixing happens in one bowl, and it uses simple pantry ingredients
• It’s versatile: perfect for brunch, dessert, snack or coffee time

Ingredients

• Plain yogurt: 125 g
• All‑purpose flour: 225 g
• Sugar (for cake batter): 150 g
• Olive oil: 75 g
• Eggs: 3
• Baking powder: 8 g
• Vanilla beans (scraped): 1
• Salt: 1 pinch
• Apples (Golden or Elstar): 4
• Melted butter (for caramelisation): 50 g
• Sugar (for caramelisation): 50 g

Step‑by‑Step: How to Make the Recipe

1. Pre‑heat your oven to 170 °C. Butter a 20 cm Bundt cake pan and coat it with sugar (instead of flour) — this will help create a delicate caramelised crust.
2. In a mixing bowl, whisk together the yogurt, eggs and olive oil until the mixture is smooth. Then add the scraped vanilla bean and stir to combine.
3. Add the 150 g sugar into the wet mixture and whisk until fully combined.
4. In a separate step (or directly), add the dry ingredients — salt, baking powder, and flour. Mix until the batter is smooth and free of lumps.
5. Peel and core 2 of the apples, cut them into small cubes, and fold them into the batter gently.
6. Take the remaining 2 apples: thinly slice them and arrange the slices at the bottom of the prepared Bundt pan. Brush the slices with the melted butter (50 g).
7. Pour the batter into the pan over the apple slices and spread it evenly.
8. Bake for approximately 45 minutes or until golden brown and a skewer inserted comes out clean. After baking, let the cake sit for about 10 minutes in the pan, then unmould it. Immediately brush the top of the cake with melted butter, sprinkle with 50 g sugar, then return to the oven (or use the grill/top‑broil if your oven has that) until the apple slices on top are gently caramelised (just a few minutes, watching carefully).
9. Remove from the oven and let the cake cool completely at room temperature on a wire rack before slicing and serving.

Helpful Tips

• Make sure your apples are firm and good for baking (e.g., Golden or Elstar) so they hold shape and provide texture.
• Keep the quantities exact (especially flour & baking powder) as the yogurt influences the batter’s moisture.
• When mixing flour into the wet ingredients, do so gently and avoid over‑mixing to prevent a tough cake.
• When coating the Bundt pan, using sugar instead of just flour creates a nice slightly crunchy exterior.
• After baking, the caramelisation step has to be watched carefully — ensure you don’t burn the apple slices.
• Let the cake cool before slicing; the texture sets better and you’ll get cleaner slices.

Substitutions And Variations

• Yogurt: You can use plain Greek yogurt for a slightly denser crumb.
• Oil: Olive oil is used here for its flavour and moisture; you could substitute with a neutral‑flavour vegetable oil if preferred.
• Vanilla bean: If you don’t have a vanilla bean, substitute with 1½ teaspoons of pure vanilla extract.
• Apples: You could mix apple varieties (e.g., combine sweet and tart) for flavour contrast; just ensure they’re firm.
• Spice twist: Add a pinch of cinnamon or nutmeg into the batter for a warming spice note.
• Pan swap: If you don’t have a Bundt pan, you can use a loaf pan or springform and adjust baking time accordingly (though the caramel top may vary).
• Glaze variation: Instead of the sugar‑butter caramel layer, you could after cooling drizzle a light vanilla icing or caramel sauce.

Storage Instructions

• Store the cooled cake at room temperature in an airtight cake box or container, away from direct sunlight. This type of yogurt‑apple cake can keep for about 5 days.
• If you want to freeze: it’s advised against freezing this cake because of the fresh fruit (apples) inside that may release water and make the texture soggy when defrosted.
• If you do freeze, wrap well in cling‑film + foil, thaw slowly, and serve as soon as possible.

Nutritional Information

While exact nutritional values will depend on apple variety, yogurt fat content, olive oil brand and slice size, a rough estimation: this cake is moderate in sugar and fat (mostly from yogurt and oil), and includes fruit. If you divide into ~10 servings, you might expect around ~280–300 kcal per slice.

Serving Suggestions

• Serve slices at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
• This cake is ideal for a late‑afternoon coffee, brunch, or as dessert after a nice meal.
• Garnish with a light dusting of powdered sugar if you like a pretty finish.
• Pair with a hot drink (tea or black coffee) for contrast to the sweet‑apple and vanilla flavour.

Frequently Asked Questions About French Vanilla Apple Yogurt Bundt Cake

Q: Can I use flavored yogurt instead of plain?
A: While plain yogurt is recommended because it allows you to fully control the flavor (especially vanilla bean and apple) and ensures the cake’s moisture and texture are ideal, you could use a lightly flavored vanilla yogurt. But be aware that it may slightly alter the flavour balance and sweetness.

Q: Do I need to use a vanilla bean or can I use vanilla extract?
A: You can absolutely substitute vanilla extract if you can’t get a vanilla bean. The bean provides a more nuanced, aromatic result, but 1½ teaspoons of good‑quality pure vanilla extract will work well.

Q: Can I make this cake in a different pan?
A: Yes. Although this is written for a 20 cm Bundt cake pan (which gives a nice circular shape and finished look), you can use a loaf pan or springform pan. You may need to adjust the baking time slightly and your topping caramelisation step may differ in effect.

Q: What apples are best for this cake?
A: Firm baking apples such as Golden or Elstar are recommended because they hold their shape and don’t turn to mush during baking. You can experiment with other baking‑friendly varieties like Honeycrisp, Pink Lady or Granny Smith too.

Q: My cake came out dense or under‑cooked in the middle. What happened?
A: Possible reasons: the baking powder may not have been fresh, the batter may have contained lumps or been over‑mixed (which reduces rise), or the oven temperature may have been inaccurate. Also ensure you inserted a skewer or toothpick to test doneness: it should come out clean or with just a few moist crumbs. After removing from the oven, allow the cake to sit in the pan briefly before unmoulding to finish cooking and settle.

Conclusion

Thank you so much for trying out this French Vanilla Apple Yogurt Bundt Cake recipe — I hope you find it as comforting and delicious as I do. It’s one of those cakes that brings warmth, flavour, and a little bit of fun with its caramelised apple topping. It’s straightforward, uses simple ingredients, and yields a result that’s both elegant and homey. I can’t wait for you to enjoy that first moist slice, packed with vanilla and apple goodness. Wishing you a joyful baking experience, happy slicing and warm moments shared around this tasty cake. Thank you for being part of our food‑loving community — enjoy every bite!

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