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- 2/3 cup (4 5/8 ounces) firmly packed dark brown sugar
- 3/4 cup ( 3 3/8ounces) all purpose flour
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup coarsely chopped walnuts
- 4 tablespoons unsalted butter, melted and cooled
- For the Cake:
- 2 cups (9 ounces) all purpose flour
- 1 1/4 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon table salt
- 8 tablespoons (4 ounces) unsalted butter, softened
- 1 1/4 cups (8 3/4 ounces) firmly packed light brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs, at room temperature
- 1 cup yogurt, at room temperature
- 3 baking apples, peeled, cored and sliced; divided
- 1 tsp of butter
- Caramel sauce, purchased or see link after recipe for Espresso Caramel Sauce
View Full Recipe at Creative Culinary
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