Apple yogurt cake

My funny guy Sash loves watching cooking shows on YouTube, especially the cake-decorating videos. There is one particularly annoying creative lady who loves adding chocolate ganache to everything. And tons of frosting. Her cakes might look pretty, but the amount of sugar is staggering. Anyway, as long as it keeps my child happy, he  can watch any cake videos to his heart's content.
I prefer to bake easy cakes, with a minimal amount of frosting, or none at all.

Any bake with an added fruit or vegetables is a bonus for me. The last fruit and veg box had several green apples, not sure of the variety, but like small sized Granny Smith, i.e. sharp and sour. I know green apples are supposed to be better for you, as they have health benefits - more fibre, minerals, vitamins, blah blah. But my guys would only eat pink/red apples.
 A cake with apples is a perfect solution, and a crowd pleaser.

An apple yogurt cake is very easy to make, and doesn't use any fancy ingredients.

Apple Yogurt Cake
Ingredients:
180g sugar (I used a mix of demerara and caster sugar, 90g each)
2 medium eggs
1 tsp vanilla essence
1tsp ground cinnamon
125ml Greek style yogurt
2tbsp polenta (optional)
190g self-raising flour
1tsp baking powder
2 medium apples

In a medium sized mixing bowl beat in the sugar and eggs, add the vanilla, cinnamon, yogurt, polenta, sift in the flour and baking powder and mix until well combined. The cake dough is quite thick.
Spoon it into a pre-oiled spring cake tin.
Peel two apples, core and slice into crescents. Arrange the slices on top of the cake.
Place the tin in the oven preheated to 180C.
Bake for about 50+ minutes. You might want to put a foil over the cake, so that the top doesn't brown too much.
Once baked, take out of the tin and place on a cooling rack. Add a sprinkle of sugar or icing sugar.
Serve warm or cold, with tea or coffee.

You can use either caster or demerara,or a mix of both. I've read somewhere (not sure who the celeb chef was) that adding demerara to caster sugar makes for a fudgier taste.
If you don't have polenta, it's not a must ingredient. I like to add a little bit to cakes for an extra texture, and it also helps with the soggier ingredients like apples, carrots etc.

I baked this cake in the evening, when the light wasn't the best for taking photos, and thought I'd take more pictures of the sliced cake the next day. By the time I realised I haven't taken any pics, the cake was almost all gone.