Apple and Yogurt Cake
Adapted from The New Spanish Table and Smitten Kitchen

Unsalted butter, for greasing the pan
2¼ cups all-purpose flour, plus more for dusting the pan
1¼ teaspoons baking powder
4 large eggs
1 ¼ cups granulated sugar (I used demerara sugar as we’ve gone totally natural with our sweeteners!)
1 cup lemon yogurt*
¼ cup Calvados
½ cup plus 2 tablespoons light olive oil
3 cups finely diced or shredded peeled and cored baking apples (I used a seasonal variety called Ginger Gold)
Confectioners sugar, (for dusting the cake)
Raspberry preserves (if your name is KS and you were craving an icing equivalent)

1. Butter and flour and 9-inch spring-form pan. Position the baking rack in the center of the oven and preheat 350 degrees F.

2. Sift the flour and baking powder together.

3. Place the eggs and sugar in a large mixing bowl and, with an electric mixer, beat for about 1 minute until fluffy and pale yellow. Mix in the yogurt and liqueur until completely blended and smooth. Beat in the sifted flour dropping 1/3 cup at a time and alternating it with the olive oil. Gently but thoroughly fold in the apples.

4. Scrape the batter into the prepared springform pan, tap it on a counter to level the batter.

5. Bake for 55 to 65 minutes until the top is golden, a toothpick inserted into the center comes out clean without dough stuck to it, and the cake bounces back upon touch. Remove from the oven and let the cake cool on a rack.

6. Run a thin knife around the side of the cake to loosen it. Remove the side and the bottom of the pan, then place the cake on a cake platter. (The cake can be baked up to 3 days ahead.) Wrap it loosely in a kitchen towel until ready to eat. (I am not an advocate of plastic, as I think it makes such cakes perspire). Serve the cake sprinkled with confectioners sugar.