Go back and read my blog post and expert tips before beginning.

Preheat oven to 350°F / 176°C.

Wash, peel and cut apples into thin slices. Reserve about ¼ cup aside for the topping.Note: If you leave the skin on the apples, it tends to bake with a very undesirable, chewy texture. For best results, peel the skin off!

Add flour, baking powder and salt to a bowl. Whisk to combine and set aside.Note: Toggle between US customary and metric buttons above for exact flour weight in grams.

In a separate bowl, add softened butter and sugar. Use an electric hand mixer to cream together for about 1-2 minutes until pale, fluffy and soft. Then, add in eggs, one at a time and beat until shiny and smooth. Finally, add vanilla extract and Greek yogurt. Mix to combine. It may curdle but that's normal.Note: The method of creaming the butter and sugar together is a simple yet fundamental technique that yields a fluffy and light texture.

Sift the dry ingredients into the wet ingredients - only half at a time. Fold until no more flour is visible. This batter is fairly thick but easily spreadable. This is expected and normal.Note: Lightly fold the dry ingredients with the wet to ensure a light and fluffy texture.

Prepare an 8"x8" pan with parchment paper. Spread ⅓ of the batter on the bottom of the pan. Then, layer the thinly sliced apples and spread the remainder of the batter on top.

Arrange the set aside apples on top and sprinkle with sliced almonds and sugar.

Bake for 37-40 minutes until puffy and golden. Do not overbake. Set aside on a cooling rack to cool before slicing. If you slice too soon, the apples may fall apart. Garnish with powdered sugar.