1. Set the Stage

Preheat your oven to 350°F (180°C) – this temperature is perfect for even baking without drying out our precious cake. Grease your pan really well, then line with parchment paper. Yes, both! Belt and suspenders, people. Nothing worse than a stuck cake.

2. Mix the Dry Ingredients

In your large bowl, whisk together the flour, sugar, cinnamon, baking powder, and baking soda (if using). Give it a good whisk – we’re basically making sure everyone gets introduced before the party starts.

3. Add the Apples

Here’s where it gets fun. Dump those apple chunks right into the flour mixture and toss them around until every piece is coated. This flour coating prevents the apples from sinking to the bottom – clever, right?

4. Mix the Wet Ingredients

In your medium bowl, whisk the eggs first until they’re happy and combined, then add the oil, yogurt (or sour cream), and vanilla. Whisk until it looks like a creamy, pale yellow dream.

5. The Magic Moment

Pour the wet ingredients over the flour-coated apples and fold gently with your spoon. This is not the time for aggressive mixing! Fold just until you can’t see dry flour anymore. Lumps are totally fine – overmixing is the enemy of tender cake.

6. Optional Topping Time

If you’re going for the crumble (and why wouldn’t you?), mix that melted butter, sugar, and cinnamon until it looks like wet sand. Sprinkle it over your batter – it’ll create the most amazing crunchy top.

7. Into the Oven

Pour that gorgeous batter into your prepared pan, spreading gently to the edges. Bake for 30–35 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. Your kitchen will smell like a cinnamon roll and apple pie had a baby.

8. The Finishing Touch

Let the cake cool in the pan for 10 minutes (patience!), then turn out onto a wire rack. If you’re glazing, wait until it’s completely cool or that glaze will slide right off. Mix powdered sugar with just enough milk to make it drizzly, then go to town.