Classic Apple Cinnamon Cake – Pareve version

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 175°C (345°F) and grease Round pan 26 cm.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Whip the eggs and sugar 3 minutes, until the mixture is pale and fluffy.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Room-temperature eggs whip better than cold eggs. Take them out of the fridge 30 minutes before baking. Warm eggs also make a more stable foam that holds up in the oven.
3. 3
   Add the oil, unsweetened soy yogurt and vanilla extract and mix.
4. 4
   Sift the flour, baking powder and baking soda, combine with the cinnamon and salt, add to the wet mixture and Fold gently, just until no dry flour remains.

   ⚙ FoldingSilicone spatula

   💡Fold in the flour only until there are no pockets of dry flour: overmixing develops gluten, and the cake comes out dense.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
5. 5
   Set aside 5–6 slices of the apples for arranging on top of the cake.
6. 6
   Add the rest of the apples to the batter and Fold gently.

   ⚙ FoldingSilicone spatula
7. 7
   Pour into the pan and arrange the reserved slices in a circle on the batter. Mix the sugar and cinnamon and sprinkle on top.

   Baking pan
8. 8
   Bake 45–50 minutes, until a toothpick inserted in the center comes out clean.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
9. 9
   Let cool completely before slicing.