Apple Cider Syrup:

• 1 cup apple cider
• Two 3-inch strips of orange zest, plus 1/4 cup freshly squeezed orange juice
• 2 tbsp. honey, divided
• 3-inch cinnamon stick

In a small saucepan add the cider, orange zest, juice, 1 tbsp. honey and the cinnamon stick. Bring to a simmer over medium-high and cook, stirring occasionally, until reduced to 1/2 cup, about 8-10 minutes. Transfer to a bowl and whisk 1 tbsp. of the syrup with the remaining tbsp. of honey and set aside for glazing the cake. Cool for 20 minutes.

Cake:

• 1-1/4 cups white sugar, plus 2 tbsp. divided
• 2-1/2 cups AP flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. table salt
• 3 large eggs
• 1/2 cup EVOO
• 1/2 cup plain whole-milk Greek yogurt
• 1 lb. firm, crisp, sweet-tart apples such as Honeycrisp or Gala, peeled, cored and cut into 1/4-inch pieces
• 1 tsp. nutmeg, grated
• 1/2 tsp. ground cinnamon
• powdered sugar to serve (optional)

Preheat the oven to 350 degrees. Mist a 9-inch springform pan with cooking spray and line the bottom with a round of parchment.

Whisk together the sugar, flour, baking powder, baking soda and salt. To the syrup in the medium bowl, sdd the eggs, oil and yogurt; whisking to combine. In a large bowl toss together the apples, nutmeg, ground cinnamon and remaining 2 tbsp. sugar.

Add the egg mixture to the dry ingredients and stir until mostly smooth. Add the batter to the apples and fold until the fruit is evenly distributed. Transfer to the prepared springform pan; shake the pan to level the batter. Bake until well-browned and a toothpick inserted in the center comes out clean, 60 to 65 minutes.

Cool completely in the pan on a rack for 2 hours.

Run a knife around the edges. Invert the cake onto the rack and lift off the bottom; peel off the parchment. Be careful so as not to cut into the cake edge. I might grease the sides next time I make it so the cake will be released clean. Re-invert onto a serving platter; brush evenly with the glaze.

Leave plain, dust with powdered sugar, or top with Maple Whipping Cream if desired.

Recipe by cookingwithauntjuju.com