Whole-Grain Apple Cake with Yogurt Cream

The texture here is amazing, as the buttery-crunchy filling is combined with a silky-smooth yogurt cream on a moist and tender cake. By using whole-grain baking flour instead of all-purpose flour, we triple the amount of fiber per slice to a satisfying 4 grams. For a denser cake texture, use sliced apples instead of crushed ones. This pie is great to serve warm or at room temperature.
Preheat the oven to 350 degrees.To make the pie, place the first 5 ingredients (including eggs) in a large bowl; beat with a mixer on medium speed for 30 seconds or until smooth. Spoon the flour into dry measuring cups; flatten with a knife. Combine the flour and the following 5 ingredients (with the addition of ginger) in a medium bowl, mixing well with a whisk. Add the flour mixture to the sugar mixture; beat on low speed until smooth. Add the apples manually. Place the batter on a 9-inch spring-loaded baking dish greased with baking spray.To make the streusel, combine the oat flakes and the following 4 ingredients (with a pinch of salt) in a small bowl; mix well. Sprinkle the streusel powder evenly over the dough.Bake at 350 ° C for 45 minutes or until a wooden stick inserted in the middle comes out with wet crumbs sticking to it. Cool in the pan for 10 minutes on a wire rack; remove the sides of the pan.To make the cream, combine the yogurt, whipped cream, and 1 tablespoon of sugar in a bowl; beat with a mixer on medium speed until soft peaks form. Serve with a warm pie.