• Peel and core the apples. Slice into about 1/4-inch thick slices
  
• Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven
• Line the bottom of an 8-inch round springform pan with parchment paper. You can also use a regular 8-inch round pan that is at least 2 1/2- 3 inches high
• Whisk yogurt, powdered sugar, eggs, oil, and vanilla extract until they are combined.
  
• 
• Sift in all-purpose flour, ground cinnamon, baking powder, and salt. Use a spatula to fold the dry into the wet until combined, taking care not to overmix, but you shouldn't see any pockets of the dry flour mixture
  
• Scoop the thick batter into the prepared pan. Smooth the top with a rubber spatula.
  
• Arrange the apple slices decoratively like in concentric circles. Don't press them into the batter. Let them just sit on top
  

Baking:

• Put the baking pan in the middle rack and bake for 50-55 minutes. Start checking at 50-minute mark by inserting a skewer into the center of the cake. It should come out with just a bit of crumbs but it shouldn't be wet. If it is, bake another 5 minutes and check again. The cake should bounce back if you press on itlightly
• Remove from the oven and put it on top of a cooling rack. Let the cake cool in pan for 15 minutes or so. Then carefully loosen the edge of the cake. Unhook the latch if you are using springform pan and remove the ring. If you are using regular pan, gently flip the cake onto a cooling rack, remove the pan and flip it back so the right side is facing up again.
  
• You can serve the cake warm or let it continue to cool down to room temperature

Serving:

• You can serve the cake as is, with a light dust of powdered sugar, some whipped cream, yogurt and/or some fresh berries