French-Style Viral Apple Yogurt Cake with Almond-Cinnamon Crunch

A sophisticated take on the beloved viral apple cake, this French-inspired version balances tart apples with a luxuriously tender crumb, enriched by yogurt and olive oil. Finished with a shimmering cinnamon-sugar almond crust, it’s an elegant yet approachable dessert perfect for entertaining.

By @Jess • Recipes • Time Spent Outdoors

Original recipe source

Cook time: 60 minutes

Servings: 10

Ingredients

• 0 butter for greasing pan
• 0 parchment paper for lining pan
• 5 apple tart variety, peeled, cored, thinly sliced
• 0 lemon juice optional, for tossing apples
• 3 egg large
• 120 g sugar
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 150 g butter softened
• 150 g yogurt plain whole-milk
• 20 ml olive oil
• 280 g flour
• 2 tsp baking powder
• 0 apple sliced, from earlier
• 2 tbsp sugar
• 1 tsp cinnamon
• 30 g sliced almonds
• 0 powdered sugar for dusting
• 0 crème fraîche or whipped cream, optional

Instructions

1. Preheat your oven to 350°F (180°C) with a rack in the center. Line a 9-inch (23cm) round cake pan with parchment paper on the bottom and lightly butter the sides.
2. Peel, core, and thinly slice the apples. Arrange the slices in a large bowl, tossing gently with a splash of lemon juice to prevent browning.
3. In a large mixing bowl, combine eggs, sugar, cinnamon, and vanilla extract. Whisk until the mixture is pale, thick, and lightly ribbons off the whisk.
4. Add the softened butter and yogurt to the egg mixture. Whisk until fully incorporated and smooth, scraping down the sides as needed.
5. Pour in the olive oil and whisk briefly until well blended with the wet ingredients.
6. In a separate bowl, sift together the flour and baking powder. Gradually add to the wet mixture, folding gently with a spatula until just combined and no streaks of flour remain.
7. Gently fold the apple slices into the batter, ensuring they are evenly distributed without breaking them.
8. Transfer the batter into the prepared cake pan. Smooth the top gently with an offset spatula, pressing apples into an even layer for uniform appearance.
9. In a small bowl, mix sugar and cinnamon for the topping.
10. Sprinkle the cinnamon-sugar topping evenly over the cake, then scatter sliced almonds on top for crunch.
11. Bake in the preheated oven for 40–45 minutes, rotating the pan halfway through. The cake is done when golden on top and a skewer inserted in the center comes out with only moist crumbs.
12. Let the cake cool in the pan for 15 minutes, then run a thin knife around the edge and release onto a wire rack to finish cooling completely.
13. For an elevated presentation, dust the cooled cake with powdered sugar. Slice and serve with a dollop of crème fraîche or whipped cream, if desired.