Moist Apple Yogurt Cake with Cinnamon & Lemon

Method

1. Preheat the oven to 355°F and place a rack in the middle. Line the bottom of a 21–23 cm springform pan with parchment paper. Alternatively, grease the pan with butter and dust with flour, tapping out the excess. Set aside.
2. Peel, core, and slice the apples into 1/2 to 1/4 inch (1.25–0.6 cm) slices. In a medium bowl, toss the apple slices with the lemon juice and cinnamon. Set aside.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. In a stand mixer or with an electric hand mixer, beat the eggs and sugar for 3–4 minutes until pale and fluffy.
5. Reduce the speed and gradually add the vegetable oil, yogurt, and vanilla extract, mixing until smooth. Then add the flour mixture and fold gently with a spatula until just combined; a few lumps are fine—do not overmix.
6. Add about one-third of the apple slices to the batter (you can chop them into smaller pieces if desired) and fold them in gently with a spatula.
7. Pour the batter into the prepared pan, level the surface with the back of a spoon, and arrange the remaining apple slices on top.
8. Bake for 30 minutes without opening the oven door. After 30 minutes, insert a toothpick into the center; if it comes out clean, the cake is done. If not, bake for another 3 minutes and test again.
9. Once baked, immediately transfer the cake to a wire rack and let it cool for 10 minutes. Then carefully remove it from the pan, place on a serving plate, and brush the top with warm apricot or lemon jam for a glossy finish. Serve plain or with vanilla ice cream.