Apple Cinnamon Crumb Cake

Here is the original recipe from Tasty Kitchen.

FOR THE CRUMB TOPPING: 
1 cup firmly packed light brown sugar 
½ cup granulated sugar
½ tsp salt 
1½ tbsp cinnamon 
1 cup unsalted butter, melted 
2½ cups flour

FOR THE CAKE: 
3 cups chopped granny smith apples
1 tsp cinnamon 
2½ cups flour 
¾ tsp baking powder 
1 tsp baking soda 
½ tsp salt 
¾ cups unsalted butter, softened at room temperature 
1½ cup granulated sugar
2 whole large eggs 
1¼ cup plain greek yogurt 
1 tsp vanilla extract


Preheat oven to 350ºF. Grease a 13×9 glass baking dish with butter or nonstick cooking spray; set aside.

Prepare the crumb topping. In a medium bowl, stir together sugars, salt and cinnamon. Whisk in melted butter. Stir in flour until it is completely absorbed. Spread topping mix out on a large sheet of parchment paper and set aside.

Prepare cake. In a medium bowl, combine chopped apples and cinnamon; set aside. In a separate medium bowl, sift together flour, baking powder, baking soda and salt; set aside.
In the large bowl of an electric mixer, beat butter until smooth and creamy. Scrape the sides of the bowl with a spatula and add the granulated sugar. Beat for several minutes until light and fluffy. Scrape the sides of the bowl with a spatula again and then add the eggs, one at a time, mixing on medium speed in between. Beat just until incorporated. Scrape the bowl again and add yogurt and vanilla and mix on medium speed just until combined.
Add 1/3 of the dry ingredients into the creamed mixture and stir on low speed just until combined. Repeat with remaining dry ingredients, adding them in two parts. Do not over mix. Remove bowl from mixer and fold in apples.

Spread the batter into the prepared baking dish. Drop chunks of the topping over the top of the cake layer until completely covered with a thick layer of topping.
Bake for about 55 minutes or until a knife or toothpick comes out clean from center. If topping starts to brown too much while cooking, lightly cover the cake with a layer of tin foil and continue to bake as directed.
Cake recipe adapted from Fake Ginger.