Preheat oven to 350. Grease and flour a 9-inch round cake pan with removable bottom.
As soon you cut the apples, add them to a small bowl and squeeze on the juice of one lemon so they won’t brown; set aside.
In a small skillet on medium heat, toss in the apples, raisins (with the liquid it soaked in). Add the strawberry jam. Cook the apples in the mixture for about 5 minutes. Set aside to cool while you make the batter.
In a large bowl, sift together the flour, baking powder and salt.
In a large bowl with an electric mixer, beat the sugar and eggs until creamy (about 5 minutes). Beat in the vegetable oil and buttermilk. Mix well.
Add flour mixture into the yogurt mixture a half up at a time. Scrape down the sides of the bowl with spatula and mix well after every addition.
Mix 1/2 of the apples into the batter. Pour the batter into prepared pan. Arrange the rest of the apple mixture over the batter (carefully if it’s still hot).
Sprinkle the turbinado sugar and bake for about 45-55 minutes, or until skewer inserted in the center comes out clean.
Check cake at about 40 minutes. Every oven is different. If cake is browning, cover with aluminum foil for remainder of baking time. Let cool for about 20 minutes before removing from cake pan. Best served warm.