Moist as it should be [Photograph: Yvonne Ruperti]

As much as I loved my great grandmother's baking, I never liked her apple cake. I feel bad about that, but I guess compared to chocolate, a fruit cake was a difficult sell. These days, I'll take any dessert thank you, especially ones that contain fruit. For this cake, I made sure that it was as pleasing as an apple cake could be. The top is chock full of tender, perfectly cooked cinnamon sugared apples; the cake is moist and delicious.

To make sure that the fruit doesn't sink into the cake during baking, this style of cake is not of the fluffy variety but closer to a coffee cake. Tangy yogurt provides a nice rich taste and applesauce keeps the cake moist, as well as adding an extra touch of apple flavor. To keep it simple, the entire batter is stirred together in one bowl.

Which apple is best? Though my go-to fruit dessert apple is usually the tart and firm Granny Smith, here, a softer, faster baking apple is ideal. I prefer Cortland, Macintosh, or Gala. After fanning the apples over the top, a brush with butter keeps them from drying out. For a simple, rustic apple dessert that'll fill your kitchen with the smell of warm cinnamon, this moist, buttery apple cake is hard to beat.

About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.

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