Apple Yogurt Breakfast Cake

• Batter
• 1 1/2 cups All Purpose Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1 teaspoon Cinnamon
• 1/2 teaspoon Ground Cloves
• 1/2 Salt
• 1 egg
• 1 egg yolk
• 1/2 cup Grapeseed oil
• 1/2 cup Evaporated Cane Sugar
• 1 teaspoon Pure Vanilla Extract
• 1 cup Diced Granny Smith Apple
• 1/2 tablespoon Evaporated Cane Sugar
• 1-2 pinches Cinnamon
• 3/4 cup Greek Yogurt
• Lemon Zest Whipped Cream
• 1/2 pint Heavy Cream
• 2 teaspoons Evaporated Cane Sugar
• zest Of one Lemon
• 1 teaspoon Lemon Juice

1. Pre-heat oven to 350F
2. Combine all flour, baking powder, baking soda, 1 teaspoon cinnamon, cloves, salt, and 1/2 cup of sugar, in a medium bowl and set aside. Reserving the extra 1/2 tablespoon of sugar and pinch of cinnamon until the end.
3. Whisk together yogurt, egg, yolk, oil, and vanilla until smooth.
4. Pour in the wet ingredients into the dry and mix until fully combined.
5. Pour mixture into cast iron skillet and be sure to spread the mixture evenly in the skillet, the batter will be quite thick.
6. Sprinkle diced apples over the cake and push them in to the batter just a bit.
7. Sprinkle the top of the cake with the extra 1/2 tablespoon of sugar and pinch of cinnamon.
8. Bake at 350F for about 28-33 minuets. Test for doneness by inserting a toothpick into the center of the cake, the cake will be down when the tester pulls out clean.
9. Serve warm, topped with a dollop of lemon zested whipped cream.
10. Combine all ingredients in a medium bowl and whip, by hand, or in a mixer, until stiff peaks form.

batter, flour, baking powder, baking soda, cinnamon, ground cloves, salt, egg, egg yolk, grapeseed oil, sugar, vanilla, sugar, cinnamon, greek yogurt, lemon zest whipped cream, heavy cream, sugar, zest of one lemon, lemon juice

Taken from food52.com/recipes/27436-apple-yogurt-breakfast-cake (may not work)