- 1 3/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
Wet ingredients:
- 1/2 cup butter, melted
- 3/4 cup dark brown sugar
- 2 large eggs
- 1/2 cup Greek yogurt
- 1 1/2 teaspoons pure vanilla extract
- 2 cups peeled and chopped apples
Optional Caramel Glaze:
- 3 tablespoons butter
- 1/3 cup brown sugar
- 2 tablespoons heavy cream
- Pinch of salt
- 1/8 teaspoon pure vanilla
- Line an 8×8-inch baking pan with parchment paper and preheat the oven to 350° Fahrenheit (175° Celsius).
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice.
- In a separate bowl, whisk the melted butter, brown sugar, and eggs until smooth. Whisk in the Greek yogurt and vanilla.
- Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the chopped apples.
- Pour the batter into the prepared pan and smooth the top. Bake for 35 – 40 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Let the cake cool in the pan for 30 minutes.
- To make the optional caramel glaze, combine the butter, brown sugar, cream, salt, and vanilla in a small saucepan over medium heat. Stir frequently until the sugar is dissolved and the mixture is gently bubbling. Remove from the heat and cool for a few minutes.
- Pour the glaze evenly over the cooled cake and allow it to set and cool for 15 minutes then cut into 16 squares, and serve.
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