Apple Yogurt Cake with a Cinnamon-Sugar Streak

 

Cooking spray or olive oil

1 1/2 cups whole regular or Greek yogurt, well-stirred

1 cup granulated sugar

2/3 cup olive oil

1/4 cup freshly squeezed lemon juice

3 large eggs

1 1/2 tsp. vanilla extract

1 1/2 pounds apples (preferably tart, such as Granny Smith)

2 1/2 cups all-purpose flour

2 1/2 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. salt

Pinch freshly ground nutmeg

2 1/2 tsp. ground cinnamon, divided

1/2 cup packed light or dark brown sugar

2 T. unsalted butter, at room temperature

 

Arrange a rack in the middle of the oven and heat to 350°F. Lightly coat a 9×13-inch baking pan with baking spray or olive oil. Place the yogurt, granulated sugar, oil, lemon juice, eggs, and vanilla in a large bowl and whisk to combine. Peel and core the apples, then chop into rough 1/2-inch chunks. (Do not grate the apples or the batter will be too wet.) You should end up with 4 to 4 1/2 cups of apples. Add the apples to the yogurt mixture and stir to combine. Add the flour, baking powder, baking soda, salt, nutmeg, and 1/2 tsp. of the cinnamon. Stir just until no dry pockets of flour remain; set aside. Place the remaining 2 tsp. cinnamon, brown sugar, and butter in a small bowl and smash with a rubber spatula to combine.  Pour 1/2 of the batter into the pan. Sprinkle with 1/2 of the cinnamon-brown sugar mixture on top, dropping it on the batter in small lumps. Spread the rest of the batter over the top, then sprinkle with the remaining cinnamon-brown sugar. Bake until a tester inserted in the center comes out clean, covering with aluminum foil toward the end if the top is browning too much, 45 to 55 minutes. Place the pan on a wire rack and let it cool for at least 1 hour. Cut and serve the cake warm or at room temperature. Storage: This cake can be covered and stored at room temperature for up to 4 days, and it gets even more moist as it sits, due to the apples.