Apple and Maple Yogurt Cake

This recipe comes from Chocolate and Zucchini, a French blogger, who posts a number of really good recipes. This one seems to be no different. I might have to work it into the repertoire.

Apple Maple Yogurt Cake

• 240 ml (1 cup) plain yogurt (I used fromage blanc this time)
• 180 grams (1 cup minus 2 tablespoons) finely ground maple sugar*, divided
• 2 eggs
• 80 ml (1/3 cup) vegetable oil (I use grapeseed oil)
• 220 grams (2 cups minus 2 tablespoons) flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• a good pinch salt
• one large apple of a variety that holds its shape when cooked (I used a Charden, which is a cross between the Clochard and the Golden, as the name implies)

Preheat the oven to 180° C (360° F) and line a 25-cm (10-inch) cake pan with parchment paper.

Set aside 1 rounded tablespoon of the maple sugar for topping.

In a medium mixing bowl, whisk together the yogurt, the remaining maple sugar, eggs, and oil. In another mixing bowl, combine the flour, baking powder, baking soda, and salt. Peel the apple, then core, quarter, and slice it thinly. Add the flour mixture to the yogurt mixture and whisk it in quickly, until just combined. Don't worry about lumps and do not overmix.

Pour the batter into the prepared pan, arrange the apple slices on top, starting from the outside, and sprinkle with the reserved maple sugar.

Put into the oven to bake for 40 minutes, until the top is golden and a cake tester inserted in the center comes out clean. If you feel the apple slices might be browning too quickly, cover with a piece of parchment paper.

Let cool on a rack and serve, warm or at room temperature.

* If maple sugar is unavailable, substitute 3/4 cup maple syrup and use just 3/4 cup yogurt to make up for the extra moisture.