Apples, Oats and Walnuts! A Moist Cake with No Added Sugar
Apples, oats and walnuts make a moist, gently sweet cake without added sugar, honey or syrup. Ripe apples supply the fruit flavor, ground oats form the base, and walnuts add little crunchy pockets. Expect a rustic, close crumb rather than the lightness of a traditional sponge cake.
Set out a 9-inch (22 cm) round cake pan before mixing. This recipe makes 8 slices and takes 15 minutes preparation, about 45 minutes baking, plus at least 40 minutes cooling. Use 350°F (175°C) in a conventional oven, remembering that individual ovens vary. The visual checks below matter more than a timer alone.
Ingredients
- 450 g prepared apples, about 3 medium
- 180 g rolled oats, ground finely
- 2 medium eggs
- 120 g plain unsweetened yogurt
- 60 ml neutral oil
- 70 g shelled walnuts
- 10 g baking powder
- 1 teaspoon cinnamon
- Finely grated zest of half an unwaxed lemon
- A pinch of salt
Preparation
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Prepare the pan
Heat the oven to 350°F (175°C). Line the bottom of the round pan with parchment and lightly grease the sides. Chop the walnuts into small but recognizable pieces. Grind the oats in short pulses, then stir them with the baking powder, cinnamon and salt until evenly combined.
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Prepare the apples
Wash and core the apples, peeling them if the skins are tough. Weigh 450 g after trimming. Coarsely grate 300 g and cut the remaining 150 g into small cubes. Keep the pulp naturally moist, but drain any large puddle of loose juice that separates beneath it.
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Mix the wet ingredients
Whisk the eggs briefly in a second bowl. Add the yogurt, oil and lemon zest and mix until no separate streaks of oil remain. There is no need to beat air into the mixture for several minutes. This batter gets its lift from baking powder rather than whipped eggs.
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Fold and rest
Fold the dry ingredients into the wet mixture in two additions. Add the grated and diced apples and 50 g of the walnuts. Rest for five minutes so the oats can absorb some moisture. The batter should fall slowly from a spatula, remaining thick but easy to spread.
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Bake the cake
Transfer the batter to the pan, level gently and scatter the remaining 20 g walnuts over the top. Bake on the center rack for about 45 minutes, checking after 40. A skewer should come out without raw batter, although moist apple crumbs may cling to it.
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Cool before slicing
If the top darkens early, cover loosely with foil and continue baking. Cool in the pan for 15 minutes, then move to a rack. Allow at least 40 minutes of cooling altogether before slicing with a serrated knife. A hot fruit cake can crumble even when fully baked.
Tips for a reliable result
Choose apples that taste sweet when eaten raw. Tart or underripe fruit produces a sharper cake; extra yogurt will not fix that flavor and can make the center too wet. Keep walnut pieces reasonably chunky so the surface topping does not burn before the cake is cooked.
Measure the ingredients before starting and use the same vessel size described above. A much deeper layer takes longer to cook, while a very shallow layer dries more quickly. Make only one adjustment at a time so you can understand the effect instead of changing several proportions together.
Simple variations
For a smoother crumb, grate all the apples rather than leaving some diced. Keep the same total prepared weight and avoid adding separated juice. Vanilla can replace cinnamon. For individual portions, divide into ten lined muffin cups and begin checking after 22 minutes; use the skewer test rather than the full cake timing.
Storage and reheating
Cool leftovers promptly and refrigerate in a covered container for up to three days. Avoid leaving the finished food sitting out for hours. For longer storage, freeze individual portions, well wrapped, for up to one month. Label the container with the date so the oldest portions are easy to use first.
Thaw frozen portions in the refrigerator. Warm only what you intend to serve, using a moderate oven and checking the center. Covered reheating helps prevent the outside from becoming hard before the middle warms. If the food develops an unusual smell, visible mold or other signs of spoilage, discard it.
Frequently asked questions
Does no added sugar mean sugar free?
No. Apples and plain yogurt contain naturally occurring sugars. This recipe simply adds no table sugar, honey, syrup or other sweetener. The taste depends on the apples you choose. It is a home baking recipe, with no claim about blood sugar, weight or any medical condition.
Can I use Greek yogurt?
Yes, provided it is plain and unsweetened. If it is exceptionally thick, loosen a small amount with a little water until it resembles regular yogurt, then weigh the 120 g needed. Do not automatically pour extra water into the batter because yogurt thickness differs considerably between brands.
Why is the cake fairly dense?
The batter contains a substantial amount of fruit and lacks the structure of wheat flour. A moderately risen, moist and fairly compact cake is the intended result. Check that the baking powder is fresh and use the specified pan size; a smaller pan makes the center deeper and slower to bake.
How do I check the center?
The middle should feel set and should not wobble when the pan is moved carefully. A skewer must not carry creamy raw batter. Apple can leave a little dampness, which is different. If uncertain, bake for another five minutes and check again before removing the cake.
Serve after the resting time, when the texture has had a chance to settle. Keep a note of the cooking time that worked in your oven so the next batch is easier to judge.