Preheat the oven at 350*F / 180*C. Line a 8x8 inches or 9x9 inches cake pan with a parchment or butter paper.

Preparing the Apples

• Take 3 medium apples. Wash them and peel them. Core and remove the seeds. Cut them into small 1/2 inch cubes.
• Take a bowl. Add all the apple cubes, cinnamon powder and brown sugar to the bowl. Give it a good toss and mix well. Set aside.

Making Cake Batter

• Take a large bowl. Add all purpose flour, baking powder, salt and sugar to it. Mix well with a fork.
• Now add vegetable oil, greek yogurt or thick yogurt, milk and vanilla essence to the bowl with flour mix. Mix well with a fork. It will be a slightly tight batter.
• Add 2/3rd of the apple cinnamon mix to the batter. Fold it gently into the batter.
• Pour this cinnamon apple cake batter into the cake pan. Spread it out gently in the cake pan.
• Now spread the remaining 1/3rd of the cinnamon apple mix over the cake batter. Spread it evenly. Apples will create apple cinnamon syrup, while soaked in the brown sugar. Pour this syrup at the top of the cake, evenly. This syrup will provide sticky toffee kind of texture and taste to the cake.
• Now sprinkle the almond flakes or small pieces of walnuts on top of the cake batter.

Baking the cake

• Put this cake batter pan in the oven. Bake it at lower shelf.
• Bake the cake for about 55-65 minutes. Start checking for done-ness at about 55 minutes.
• This cake takes good 60 minutes to bake. The wooden tooth pick test will not be exact for this cake since the soft and mushy apples mixed in the cake will always leave crumb on the tooth pick.
• Take the cake out. Switch off the oven. Let the cake sit in hot pan for 10 minutes.
• Now take the cake out with parchment paper and keep on the cooling rack.
• Let it cool for 10 more minutes and then place it directly on cooling rack minus the parchment paper. Handle this cake carefully since it is a delicate cake with all that apples going on.
• Once it is cooled further, Slice it into squares further, with a sharp serrated knife in one stroke. Cutting the cake with continuous motion will spoil the cake.

NOTES

• Important thing to know is that it is a square cake and baked almost like a blondie, so this cake is not high in height. It is rather a flattish cake, but with tonnes of flavors.
• The edges of this cake are slightly crispier due to that cinnamon apple sugar syrup.

STORAGE

• Once cooled completely, you can store it in an air tight container at the room temperature. It should be finished in 2-3 days.

SERVING SUGGESTION

• It is enjoyed very well when served warm with cold vanilla ice cream. You may drizzle it with some caramel sauce or cinnamon sugar syrup for more flavors.