Pre heat the oven to 350 degrees. Butter and flour the bottom and sides of an 8 inch cake pan. Sprinkle the sides and bottom with the extra 1 TBSP of granulated sugar.

Take the small red apple and slice it thinly crosswise. leaving on teh peel for color. Sprinkle the thinly sliced apples with a dash of the lemon juice to coat then line the bottom of the cake pan with the thinly sliced apples. See photo above. Set aside.

Peel, core and coarsely chop the remaning two large apples. Place the peeled and cored apples into a bowl and toss with the remaining lemon juice to prevent browning. Coat the apples with the cinnamon and ginger. Set aside.

In the bowl of a stand mixture, cream the eggs and sugar until light and fluffy. Add in the oil and beat until well incorporated. Add in the yogurt and vanilla and mix well .

Fold in the flour, baking powder and baking soda. Mix until just incorporated. There may be a few streaks. Fold in the chopped apples and lemon zest. Pour gently into the prepared pan.

Bake at 350 for 45 minutes or until a cake tester inserted in the center of the cake comes out clean.

Let cool for 15 minutes.

Invert the cake onto a serving platter and dust with sifted confectioner's sugar.

Serve with fresh whipped cream if desired.