Editor’s Note: If you’ve cooked this beloved recipe before, it might look a little different these days! We recently improved it to make it even easier to follow and more delicious.
Ingredients
Cooking spray or olive oil
2 tablespoons unsalted butter, at room temperature
1/2 cup packed light or dark brown sugar
2 1/2 teaspoons ground cinnamon, divided
1 1/2 pounds apples (preferably tart, such as Granny Smith)
1 cup granulated sugar
1 cup plain whole-milk regular or Greek yogurt
1/2 cup olive oil
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon kosher salt
2 1/2 cups all-purpose flour
Pinch freshly ground nutmeg
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
Instructions
Heat the oven to 350°F. Lightly coat a 9x13-inch baking pan with cooking spray or olive oil. Place 1/2 cup packed brown sugar, 2 tablespoons room temperature unsalted butter, and 2 teaspoons of the ground cinnamon in a small bowl. Smash and mix with a fork until combined and the texture of wet sand.
Peel and core 1 1/2 pounds apples, then chop into rough 1/2-inch chunks (about 4 1/2 cups). (Do not grate the apples or the batter will be too wet.)
Whisk 1 cup granulated sugar, 1 cup plain yogurt, 1/2 cup olive oil, 3 large eggs, 1 1/2 teaspoons vanilla extract, and 1/2 teaspoon kosher salt together in a large bowl. Stir in the apples.
Add 2 1/2 cups all-purpose flour, the remaining 1/2 teaspoon ground cinnamon, and 1 pinch ground nutmeg. Sprinkle 2 1/2 teaspoons baking powder and 3/4 teaspoon baking soda evenly over everything. Stir just until no dry pockets of flour remain.
Dollop half of the batter (about 3 cups) into the pan and spread into an even layer (it will just cover the bottom). Sprinkle half of the cinnamon-brown sugar mixture over the top (about 1/3 cup), dropping it on the batter in small lumps. Dollop and spread the rest of the batter over the top, then sprinkle with the remaining cinnamon-brown sugar mixture.
Bake until a tester inserted in the center comes out clean, 40 to 45 minutes. Place the pan on a wire rack and let cool for at least 1 hour. Serve warm or at room temperature.
