Simple Cinnamon Apple Cake
1 cup (210g) thinly sliced red apple, between ⅛” to ¼” thick (about 1 large)
1 ¾ cups (210g) white whole wheat or gluten-free* flour (measured correctly)
2 tsp ground cinnamon
½ tsp ground nutmeg
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
1 large egg, room temperature
1 tbsp (15mL) vanilla extract
½ cup (120g) plain nonfat Greek yogurt
½ cup (120mL) pure maple syrup or agave syrup
6 tbsp (90mL) nonfat milk
Preheat the oven to 350°F, and lightly coat a 9”-round springform pan with nonstick cooking spray.
Place the apple slices in a microwave-safe bowl, and cover the top with plastic wrap. Microwave on HIGH for 1 minute 45 seconds. Carefully remove the plastic wrap, and set aside.
In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, egg, and vanilla. Mix in the Greek yogurt, stirring until no large lumps remain. Stir in the maple syrup. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
Spread the batter into the prepared pan. Arrange the apple slices in a circular pattern, beginning with the outer rim before finishing with the interior, and gently press each into the batter. (See the photos in the blog post above.) Bake at 350°F for 45-50 minutes. Place the cake pan onto a wire rack, and let the cake cool in the pan for 10 minutes before removing the sides of the pan. Let the cake cool completely before serving.