Preheat oven to 180°C. Grease a round 20cm loose-bottomed cake tin, and line the base with baking parchment.

Place the apples in a large bowl, add 25g of the sugar and mix well to coat. Arrange the slices in the tin,overlapping them slightly to form circles.

Beat the butter and remaining sugar until light and fluffy, using an electric hand whisk or wooden spoon. Add the eggs, a little at a time, until the mixture is smooth. If it begins to curdle, add a spoonful of flour.

Fold in the remaining flour and yogurt, then spoon the mixture over the apples. Place the cake tin on a baking tray and bake for about 1 hour, or until golden and springy to touch. When cool, turn the cake out onto a wire rack and leave to cool completely.

Beat the honey and cinnamon together, then stir gently through the crème fraîche. Chill. Serve the cake in slices, with the honeyed crème fraîche.