Let all refrigerated ingredients come to room temperature.

Brush a 9” springform pan with butter and line the bottom with parchment paper, brush the parchment paper with butter as well.

Preheat oven to 350°F.

To make the streusel, combine flour, sugar, cardamom and cinnamon in a small bowl, mix together thoroughly with a whisk.

Cut the cold butter into small cube and add to the dry mixture.

Use a pastry blender to cut the butter into the dry mixture until coarse crumbs form. Cover and refrigerate until ready to use.

In another small bowl, measure out flour, salt, and baking powder, mix together thoroughly with a whisk and set aside.

Add soften butter and dark brown sugar in the stand mixer bowl and beat with the paddle attachment until combined an light.

Add the eggs and vanilla extract, beat to combine.

Stir in a third of the dry ingredients and then half of the yogurt, alternate until everything is combined.

Fold the apple into the batter and pour into prepared pan, use the spatula to distribute the batter evenly and create a flat surface.

Sprinkle the cold streusel over the top evenly.

Bake for 45 - 50 minutes until an inserted toothpick comes out clean.

Let cool on a wire rack until cool enough to handle before unmolding the cake.