Preheat the Oven:
Preheat your oven to 180°C (350°F) for a standard oven or 160°C (320°F) for a fan-forced oven. Grease and line an 8-inch round cake pan with baking paper or parchment paper to ensure easy removal of the cake.
Prepare the Dry Ingredients:
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar. Stir in the chopped apple until evenly distributed. This helps prevent the apple pieces from sinking to the bottom during baking.
Prepare the Wet Ingredients:
In a separate bowl, whisk the eggs, vanilla extract, vegetable oil, and Greek yogurt until smooth and well combined. This mixture will add moisture to the cake.
Mix the Wet and Dry Ingredients:
Gradually add the wet ingredients to the dry ingredients and gently mix with a wooden spoon until just combined. Be careful not to over-mix; you want the batter to stay light and airy. Once combined, spoon the batter into the prepared tin.
Make the Cinnamon Topping:
In a small bowl, mix together the cinnamon, sugar, and melted butter. The mixture will be lumpy and wet—perfect for sprinkling on top of the cake to create a delicious cinnamon crust.
Top the Cake:
Sprinkle the cinnamon topping evenly over the cake batter, ensuring it’s spread out in a thin layer.
Bake the Cake:
Place the cake in the oven and bake for 30–35 minutes, or until a skewer inserted into the middle of the cake comes out clean. The cake should be golden brown and slightly firm to the touch.
Cool the Cake:
Once baked, transfer the cake to a wire rack and allow it to cool completely in the pan. This helps the cake set properly and ensures a moist texture.
Make the Glaze:
In a small bowl, mix together the icing sugar and 1 tablespoon of milk. Stir until smooth. If the glaze is too thick, add an extra tablespoon of milk to reach your desired consistency.
Glaze the Cake:
Drizzle the glaze evenly over the cooled cake. Allow the glaze to set for a few minutes before slicing.
