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

1. 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.
2. 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.)
3. 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.
4. 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.
5. 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.
6. 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.