Ingredients

The following ingredients have 18 Servings
  • 1/3 cup sugar
  • 1/3 cup light brown sugar
  • 3/4 cup flour
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 1/4 cup unsalted butter, melted
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup plus 2 Tbsp sugar
  • 1/4 cup light brown sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 cup plain fat-free Greek yogurt, at room temperature
  • 2 Tbsp milk
  • 2 1/2 cups peeled and diced apples

Instruction

  • Preheat oven to 350°F and butter and flour a 10-inch springform pan. For the crumb topping, combine sugar, brown sugar, flour, cinnamon, and salt in a small bowl; add melted butter and toss mixture with a fork until crumbly. Chill topping in the freezer until needed.
  • For the cake, whisk together flour, baking soda, baking powder, salt, cinnamon, allspice, cloves, and nutmeg in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy. Add eggs one at a time and beat well; beat in vanilla. Combine yogurt and milk in a small bowl. Reduce speed to low and add flour mixture in two additions, alternating with yogurt mixture. Fold in apples.
  • Scrape batter into prepared baking pan (batter will be thick) and smooth with an offset spatula; tap pan sharply to remove air bubbles and sprinkle with crumb topping. Bake for 60 minutes, until edges are golden, cake springs back to the touch, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Transfer to a wire rack and let cool for 15 minutes before removing sides from pan; let cool before serving.