Instructions

1. Preheat oven to 350F, rack in the middle. Coat the 6-cup Heritage Loaf Pan with butter/flour baking spray or brush with melted butter and coat evenly with flour discard any excess flour.
2. In a separate bowl mix together the flour, baking powder, salt, and cinnamon.
3. In the Better Batter Bowl add the sugar and cooled butter. Using a hand mixer cream the two for 4-5 minutes or until pale in color. Add in the eggs, one at a time until incorporated. Add in the vanilla and yogurt mixing in til blended.
4. Add in 1/3 of the dry mixture, mix just until combined. Add in half of the milk, mix then and another third of the dry mixture mixing again. Add the rest of the milk, mix and then finish with the last of the batter. Be sure to scrape down the sides to incorporate.
5. In a bowl, add the apple slices, 2 teaspoon of water and cover with plastic wrap. Microwave in 30 second intervals. You want to cook just until the apples are soft and pliable but not mushy. You want to be able to bend the apples to put them in to the swirls of the cake.
6. Grab the prepared pan and place an apple slice in each swirl cavity in the pan. Next, carefully pour the batter into the pan. It will fill up about 1/2” from the top. *If you do not have steady hands in carrying something full, place the loaf pan on a rimmed baking sheet then fill the cake pan. This will make it easier carrying it and putting it in the oven.
7. Bake for 43-53 minutes or until a cake tester inserted comes out moist but mostly clean.
8. Remove from the oven and place on a cooling rack. Allow to cool for at least 25-35 minutes before flipping the cake out onto a platter. The pan and cake should be cool to the touch.
9. Drizzle with caramel sauce and dust with confectioners’ sugar. The cake will last 3-4 days covered or 7 days in the fridge.