Apple Yogurt Cake with Cinnamon-Sugar Streak from the Kitchn: Take 2

Funnily enough, I had seven apples to use up again. I've been wanting to re-make this recipe for ages, since the first time I made it (so... about a year). 

I cut the brown sugar to 1/3 cup this time and decreased the white sugar by 1/10. I think next time I'll switch out the brown sugar for white sugar in the topping, and maybe experiment with using brown sugar in the batter. As well, I will reduce the amount of cinnamon in the topping to reflect the original ratio. Perhaps I could even make the batter into muffins to maximize the caramelized exterior.

The cake came out really delicious! It was the perfect amount of sweetness for me, and the crunchy corner pieces were to die for. I can see this cake with a streusel crumb topping, just to really take it over the top. I think last time I had leftover graham cracker crumbs that I just threw on before baking, and I remember enjoying that added crunch.

I am impressed by how many apples the cake can handle. I didn't measure the apples this time around but I think I used at least 1.5 times the amount they suggested. I did cut them a smidgen smaller, and they all cooked through.

Will definitely make again!

P.S. I never have nutmeg so I didn't use it here.

Link to the first time: https://kccjc.blogspot.com/2018/10/apple-yogurt-cake-with-cinnamon-sugar.html

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.