Apple Yoghurt Cake Recipe

Another yummy recipe pulled from Pinterest.  I was a bit dubious as to whether it'd turn out or not - but it did, and according to my panel of taste testers (neighbours, friends at the barn and the posse at hubby's office), it's great!  As always, my comments in italics.  Let's cook!

Apple Yoghurt Cake

• 1 1/3 cups (150 grams) all purpose flour
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup (115 grams) granulated sugar
• 7/8 cup (200 grams) unsalted softened butter plus a little for greasing the pan (I never have unsalted butter, so all of my recipes are with salted butter.  Rebel!)
• 2 large eggs
• 1/2 cup (125ml) yoghurt (I used plain Greek full fat yoghurt.)
• 2 apples, peeled, cored and thinly sliced (I used my mandolin to slice them.)
• Zest of 1 lemon
• 1/3 cup (75 grams) granulated sugar for the topping (I used that vanilla sugar I bought in Paris that I told you about in another recipe.)

1. Preheat oven to 350f/180c
2. Butter 8 inch round pan (I discovered that I don't have any round pans, it's an outrage!  So I used a loaf pan.)
3. In a medium bowl, whisk together flour, cinnamon and salt
4. In the bowl of an electric mixer fitted with the paddle attachment (I don't have a paddle attachment), beat 1/2 cup of sugar and softened butter until it has lightened
5. Add the eggs, one at a time, beating between each addition and scraping down the bowl as needed.
6. Reduce the mixer speed to low and add the flour mixture alternately with the yoghurt, beginning and ending with the flour mixture
7. Stir in the sliced apples and the lemon zest
8. Pour batter into prepared pan (It doesn't pour very well, it's more of a "scrape".)
9. Sprinkle the 1/3 cup of sugar evenly over the top of the cake
10. Bake for around 45 minutes in preheated oven, or until a skewer (I now own skewers, yay!) inserted comes out clean