• Preparation Time 20 minutes
  • Baking Time 28 minutes
  • Makes 8 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Topping
  • 2 cups peeled and thinly sliced apples
  • 1/4 cup packed brown sugar
  • 1 tbsp lemon juice
  • 3/4 tsp cinnamon
  • 1/3 cup dried cranberries
  • Cake
  • 1 cup Robin Hood® Original All Purpose Flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp butter, softened
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup plain yogurt
  • 2 tbsp slivered almonds, optional

Serving Size: 8 servings


Serving Size: 8 servings

  • Preheat oven to 350ºF (180ºC). Grease an 8” (20 cm) round cake pan.
  • Topping: Combine all ingredients for topping in small saucepan. Cook over medium heat, stirring often, about 5 minutes, or until apples are tender-crisp. Drain.
  • Cake: Combine flour, baking soda, and salt in a bowl.
  • Cream butter and sugar in a separate bowl until blended. Add egg and vanilla extract, beating until smooth. Add flour mixture and yogurt alternately, mixing lightly after each addition. Spread batter evenly in prepared pan.  Arrange apple mixture on top. Sprinkle with almonds.
  • Bake in preheated oven for 23 to 28 minutes, or until a toothpick inserted in centre of cake comes out clean. Cool 10 minutes, then remove to serving plate.


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