Apple Gingerbread Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 inch (23 cm) round springform pan. Line the bottom of the pan with parchment paper.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, ginger, cloves, and lemon zest.

In another bowl, stir or whisk together the eggs, oil, yogurt, and molasses. Stir in the sugar. Add the wet ingredients to the dry flour mixture. Stir until just combined. Scrape the batter into the prepared pan, smoothing the top with the back of a spoon or offset spatula.

Peel, core, and cut the apples into thin (1/8 inch) slices. Lay the apple slices on top of the batter, overlapping slightly.
Sprinkle with about 1/2 tablespoon (7 grams) of granulated white sugar.

Bake in preheated oven for about 35 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack.

Apricot Glaze: In a small saucepan heat the apricot preserves until boiling. Remove from heat and strain to get rid of lumps. Add the Cognac or water.  

If desired, place the cake pan under the oven's broiler (top heating element), or use a hand held butane kitchen torch, to brown the apple slices. Then, using a pastry brush, lightly brush the top of the cake, both the cake and apple slices, with the apricot glaze. Sprinkle the cake with chopped nuts, if desired.

Makes about 10 servings.

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