For the Crumble Topping
65g brown sugar
25g caster sugar
1/2 tsp cinnamon
Pinch of salt
57g melted butter (substitute with vegan block)
85g plain flour
For the Cake
260g plain flour
1 tsp bicarbonate of soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
160g yogurt (any plain yogurt)
100g brown sugar
120ml neutral oil
60ml pure maple syrup
2 medium apples (peeled and cored)
2 tsp lemon juice
Preheat the oven to 175°C. Grease and flour an 8-inch/20cm square cake pan.
Prepare the crumble topping: In a medium bowl, combine brown sugar, caster sugar, cinnamon, and a pinch of salt. Stir in melted butter or vegan block using a fork. Add plain flour and stir until just moist (avoid overmixing). Set it aside.
Make the cake batter: In a large bowl, whisk together plain flour, bicarbonate of soda, baking powder, salt, and cinnamon.
In another medium bowl, whisk together yogurt, brown sugar, neutral oil, and maple syrup. Finely chop or grate one apple and fold it into the wet ingredients.
Take the other apple, cut it into thin slices, toss them in lemon juice, and set aside.
Gently fold the dry ingredients into the wet ingredients until just combined (do not overmix). The batter will be thick. Pour the batter into the prepared pan and smooth it out.
Arrange the apple slices on top of the cake's surface. Sprinkle the crumble topping over the apples.
Bake for 50 minutes or until a toothpick comes out clean. Allow the cake to cool for at least 10 minutes before cutting and serving. Enjoy warm or at room temperature.