Instructions

• Preheat the oven to 350°F (180°C). Grease an 8- or 9-inch cake pan or line it with parchment paper and set aside.
• Prepare the apples: Peel (optional) and dice the apples into roughly ½-inch pieces to yield about 1 cup. In a small bowl, toss the diced apples with ¼ cup (50g) light brown sugar and 1 teaspoon ground cinnamon. Set aside.
• Whisk the dry ingredients: In a medium bowl, whisk together 1 and ½ cups (190g) all-purpose flour and 1 and ¾ teaspoons baking powder. Set aside.
• Combine the wet ingredients: In a large mixing bowl, beat ½ cup (65g) granulated sugar with ½ cup (120ml) oil until combined. Add 2 large eggs (room temperature), ½ cup (125ml) yogurt or sour cream, and 1 teaspoon pure vanilla extract; beat until smooth.
• Add the dry ingredients to the wet ingredients in two additions, stirring gently with a spatula or whisk until just combined. Do not overmix—the batter should be smooth with no large streaks of flour.
• Fold in the apple mixture gently and evenly, taking care not to overwork the batter.
• Pour the batter into the prepared pan and spread it evenly.
• Bake at 350°F (180°C) for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Remove the cake from the oven and place it on a wire rack. Let it cool in the pan for about 10–15 minutes, then remove it from the pan and continue cooling on the rack.
• Allow the cake to cool at least 30 minutes before slicing and serving.