Apple Yogurt Cake with Cinnamon-Sugar Streak from the Kitchn

I made this on a whim because I had seven Gala apples slowly rotting away on my counter, and a ton of Greek yogurt sitting in the fridge. Plus a hankering for something cinnamon flavoured. I find a lot of the things I make start out with surplus of ingredients that I must use before they go bad -- I've begun to call them kitchen sink recipes in my head. :P

I made this as is except with vegetable oil, and I omitted the butter from the streak and just sprinkled it over every half. I also half heartedly attempted to swirl, because I've made a quick bread sort of similar to this a few times, and I guess it's become a force of habit. This was the best tasting cake I've made in a loooong time. It really surprised me because I didn't think I liked chopped apples in my baked goods. I think the next time I make this, and there will definitely be a next time, I'll cut down the cinnamon sugar to 1/3 cup of brown sugar. And if I'm making it for company, I might replace the oil with melted butter, because why not?

This cake smells like cinnamon rolls. A definite recommendation, especially if you have a bunch of Greek yogurt and apples lying around!

P.S. I was also in trepidation about the 1/4 cup lemon juice in the batter, so I tasted it before it went in the oven and it was the best batter ever. It lent a tangy taste that I don't think was in the final product, so my theory is the acid reacts with other things in the cake that makes it more tender.

Recipe: https://www.thekitchn.com/recipe-apple-yogurt-cake-with-cinnamon-sugar-streak-dessert-recipes-from-the-kitchn-141995

Apple Yogurt Cake with a Cinnamon-Sugar Streak
Serves 12

INGREDIENTS:
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 teaspoons vanilla extract
1 1/2 pounds apples (preferably tart, such as Granny Smith)
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Pinch freshly ground nutmeg
2 1/2 teaspoons ground cinnamon, divided
1/2 cup packed light or dark brown sugar
2 tablespoons unsalted butter, at room temperature

INSTRUCTIONS:

1. Arrange a rack in the middle of the oven and heat to 350°F. Lightly coat a 9x13-inch baking pan with baking spray or olive oil.
2. 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.
3. Add the flour, baking powder, baking soda, salt, nutmeg, and 1/2 teaspoon of the cinnamon. Stir just until no dry pockets of flour remain; set aside. Place the remaining 2 teaspoons cinnamon, brown sugar, and butter in a small bowl and smash with a rubber spatula to combine.
4. 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.
5. 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.

Recipe Notes
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.