In The Kitchen

Moist Apple Yoghurt Cake, Dappled with Cinnamon and Brown Sugar

Makes 8 large portions to have for dessert with lashings of double cream or can be cut into 16 slender slices to have with morning coffee or afternoon tea.

1 1/2 cups plain or Greek yoghurt
2/3 cup sunflower oil
1 lemon, juiced (about 1/4 cup) 
1 cup sugar
3 large eggs
1 1/2 teaspoons vanilla
4 small tart apples
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Pinch freshly ground nutmeg
2 1/2 teaspoons cinnamon, divided 

3 tablespoons ground almonds
3/4 cup brown sugar 3 tablespoons ground almonds
2 tablespoons unsalted butter, softened

Heat the oven to 350°F. Lightly grease a 9x13-inch baking pan.

Whisk together the yoghurt, oil, lemon juice, sugar, eggs, and vanilla in a large bowl. Peel and core the apples, and chop into chunks. Stir the chopped apple into the liquid ingredients.

Add the flour, baking powder, baking soda, salt, nutmeg, and 1/2 teaspoon of the cinnamon right into the liquids and stir just until no lumps remain. In a small separate bowl, mix the remaining 2 teaspoons cinnamon with the brown sugar, butter and almonds.

Pour half of the batter into the cake pan. Sprinkle the batter with half of the cinnamon-brown sugar mixture, dropping it on the batter in small lumps. Spread the rest of the batter over top, and sprinkle with the remaining cinnamon-brown sugar.

Bake for 45 to 55 minutes, covering with foil at the end if the top is browning. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for at least 15 minutes before cutting. Serve the cake warm or at room temperature with double cream.