Prepare the Apple:Peel, core, and slice the apple into thin wedges. Place them in a small bowl and drizzle with lemon juice to keep them from browning. Sprinkle 2 tablespoons of sugar over the slices and mix gently. Set aside to let them absorb a bit of sweetness while you prepare the batter.

Make the Batter Base:In a large mixing bowl, crack in the egg and add the granulated sugar, vanilla extract, and pinch of salt. Whisk together until the mixture becomes pale and slightly fluffy. This helps create a light and airy texture for the cake.

Add the Wet Ingredients:Pour in the vegetable oil, milk, and vanilla yogurt. Mix until smooth. The yogurt adds both moisture and a subtle tang that balances the sweetness of the apple.

Incorporate the Dry Ingredients:Sift the flour and baking powder together, then gradually add them to the wet mixture. Stir with a spatula or whisk until just combined—avoid overmixing to keep the cake tender.

Assemble the Cake:Pour the batter into a greased or parchment-lined 20 cm (8-inch) round baking pan. Smooth out the top, then arrange the sugared apple slices neatly on top in a circular pattern. Sprinkle the brown sugar and cinnamon mixture evenly over the apples for a lovely golden crust and extra flavor.

Bake to Perfection:Place the cake in a preheated oven at 180°C (355°F) and bake for about 35–40 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and slightly crisp, while the inside remains soft and moist.

Cool and Serve:Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack. Serve warm or at room temperature. A dusting of powdered sugar or a drizzle of honey takes it to the next level.