Preheat to oven to 350°F (175°C).

Grease an 8 inch round loose bottom or springform cake pan. I like to line the bottom of the pan with a circle of baking parchment as well.

Cream the butter and ¾ cup sugar together until light and fluffy.

Beat in the eggs, one at a time.

Sift together the flour, baking powder, salt and 1 teaspoon ground ginger.

Peel, core, quarter and chop the one apple into small pieces.

Stir the apple pieces into the flour mixture.

Add the flour and apple mixture to the butter, sugar and egg mixture alternately with the yogurt.

Beat for one minute.

Pour into the prepared pan, smoothing the top.

Core, quarter and thinly slice the red skinned apple(s). Don't peel them!

Arrange the apple slices on top of the cake in a loose circular formation.

Combine the topping ingredients (sugar and ginger) and sprinkle over top of the apples.

Bake for 30 to 35 minutes or until a skewer inserted in the centre of the cake comes out clean.

Allow to cool in the pan for 20 minutes before carefully removing the cake from the pan and cooling completely on a wire rack.

If glazing the cake, wait until it is completely cool and mix together the icing sugar, vanilla or ginger if using, and enough of the water to make a thick, pourable glaze.

Drizzle over the cake and allow to set.