Ingredients:

  • 4 tbsp (57g) unsalted butter, melted
  • 1/2 cup (100g) packed light brown sugar
  • 2 medium (300g) Granny Smith apples, peeled, cored, and sliced
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) salt
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (4g) baking powder
  • 1/2 tsp (1g) salt
  • 1/2 tsp (1g) ground nutmeg
  • 1/2 cup (115g) unsalted butter, softened
  • 1/3 cup (65g) maple syrup
  • 1 large (50g) egg
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (120g) plain Greek yogurt

Instructions:

  1. Preheat your oven to 350°F (175°C). Pour the melted butter into your 9 inch skillet and sprinkle the brown sugar evenly over the top to create a smooth layer.
  2. Toss your apple slices with cinnamon and salt in a small bowl. Arrange them in an overlapping circular pattern over the sugar, packing them in tightly.
  3. In a large bowl, whisk the flour, baking powder, salt, and nutmeg.
  4. In a separate bowl, cream the softened butter and maple syrup until fluffy.
  5. Beat in the egg and vanilla extract.
  6. Fold in the Greek yogurt until the mixture is smooth.
  7. Gradually stir in the dry ingredients until just combined. Note: Don't overmix or the cake will be tough.
  8. Spoon the batter over the apples and smooth the top with a spatula.
  9. Bake for 35-40 minutes until a toothpick comes out clean and the edges are golden brown.
  10. Cool in the pan for 5 to 10 minutes. Run a knife around the edge, place a plate over the skillet, and quickly flip it.