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Peel and dice the apples.
Add the diced apples, a pinch of sugar and a small splash of oil, and fry until they are tender and golden. Set aside to cool.
In a large bowl, whisk together the oil, yogurt, sugar, and eggs until smooth and well combined.
Fold in the flour and baking powder (if using plain flour), salt, and cinnamon (if using). Stir gently until JUST combined.
Gently fold the cooled caramelised apples into the batter.
Pour the mixture into a greased cake tin.
Bake at 175 degrees Celsius fan for 45–50 minutes, or until a skewer inserted in the centre comes out clean.
Serve warm and plain or add a glaze once the cake has cooled.
To make a glaze, whisk icing sugar with a splash of water and vanilla extract. Drizzle over the cooled cake.
To make it gluten free: swap with gluten free flour and 2 tsp baking powder or add 2 cups ground almonds, 2 tbsp cornflour and 2 tsp baking powder.
To make egg free: replace 2 eggs with 2 grated apples or 1 cup apple sauce.