Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/2 cup (100g) coconut sugar
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs
  • 1/2 cup (120ml) low-fat Greek yogurt
  • 1 tsp (5ml) vanilla extract
  • 3 cups (450g) Granny Smith apples, peeled and thinly sliced
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg
  • 1/4 tsp (1g) ground cloves
  • 1 tbsp (15ml) lemon juice
  • 1/2 cup (60g) rolled oats
  • 1/4 cup (30g) almond flour
  • 3 tbsp (35g) maple syrup
  • 2 tbsp (30g) melted coconut oil
  • 1 pinch salt

Instructions:

  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a large mixing bowl, cream the softened butter and coconut sugar until pale and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and Greek yogurt until the mixture is smooth.
  4. Gradually fold in the all-purpose flour, baking powder, and salt until just combined.
  5. In a separate bowl, toss the sliced Granny Smith apples with lemon juice, cinnamon, nutmeg, and cloves until evenly coated.
  6. Spread half of the cake batter into the prepared pan. Layer half of the spiced apples over the batter, then pour the remaining batter on top.
  7. Arrange the remaining apple slices in a concentric circle on the surface of the cake.
  8. Combine rolled oats, almond flour, maple syrup, melted coconut oil, and a pinch of salt until the mixture resembles coarse breadcrumbs. Sprinkle evenly over the cake.
  9. Bake for 50–55 minutes until the crust is deep golden-brown and the center feels firm. Let the cake cool in the pan for 15 minutes before releasing the sides.