One-Bowl Apple, Yogurt & Maple Cake

Method

1. 1Prep oven and panPreheat the oven to 350°F (175°C). Line a 9-inch cake pan with parchment, letting some hang over the sides. Stir the coconut sugar with ¼ tsp of the cinnamon and set aside.
2. 2Mix the batterIn a large bowl, whisk the almond flour, brown rice flour, tapioca starch, baking powder, baking soda, salt, and remaining cinnamon. Whisk in the eggs, maple syrup, yogurt, olive oil, and vanilla until smooth. Pour into the pan.
3. 3Slice and arrange the applesSlice the apples lengthwise as thin as possible on a mandoline, removing seeds, stem, and tough bottoms. Too thick and they will not bake through. Layer over the batter, rustic or in concentric circles, and sprinkle with the cinnamon-coconut sugar.
4. 4BakeBake until a toothpick in the center comes out clean, 45 to 50 minutes.
5. 5Cool and finishCool in the pan 20 minutes, then lift out using the parchment. Brush the top with warm maple syrup or apricot jam for a glossy finish.