Apple and cranberry yogurt cake

I hate waste and I often find myself with some yogurt nearing its use by date. This cake is perfect for using it up. It’s sugar-free though I like to sprinkle Demerara sugar over the top but that’s personal choice. Although a strange addition ground coriander is something I add to several of my cakes as it does add a certain sweet, aromatic taste with a touch of citrus.

The apples are cut into quite chunky slices so they keep a bit of a crunch, but if you prefer a softer apple, slice them thinner. 

The cranberries can be replaced with raisins and for a nutty finish you can sprinkle the top with flaked almonds before baking. 

Apple and cranberry cake

A moist fruity cake packed with flavour......and no sugar!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes


  • 225 g self-raising flour
  • 1 tsp ground cinnamon
  • 1/2 ground coriander
  • 1 tbsp lemon juice
  • 150 ml greek or natural yogurt
  • 2 large eggs
  • 100 ml sunflower oil
  • 225 g dessert apples peeled, cored and sliced in 1 cm slices
  • 100 g dried cranberries
  • 2 tbsp Demerara sugar optional


  • Preheat oven 180C / gas mark 4.
  • Grease and line a deep 20cm round cake tin with baking parchment.
  • Sift the flour, cinnamon and coriander into a large mixing bowl.
  • Beat the lemon juice, yogurt, eggs and oil together and add to the flour. Beat well to combine.
  • Stir in the apples and cranberries and spoon into the prepared cake tin. If using, sprinkle Demerara sugar over the top.
  • Bake in the preheated oven for about 1 hour until risen and golden.
  • Allow to cool for 5 minutes in the tin and turn out onto a rack to cool.


Delicious served warm or cold with clotted cream.

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