Here is a cake that you don't have to feel guilty about making and feeding to your baby! It's full of ingredients that are (relatively) good for you. It makes a very moist cake that is even good for breakfast! :-)
1 1/2 c. whole-milk yogurt (I used Greek yogurt)
2/3 c. olive oil
1/4 c. lemon juice
1 c. sugar
3 large eggs
1 1/2 tsp. vanilla
4 c. peeled and diced Granny Smith apples (about 4 large)
2 1/2 c. all-purpose flour
2 1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
Pinch freshly ground nutmeg
2 1/2 tsp. cinnamon, divided
1/2 c. brown sugar
2 T. softened butter
Heat oven to 350 degrees. Lightly grease a 9x13 pan with olive oil.
Whisk together the yogurt, olive oil. lemon juice, sugar, eggs and vanilla in a large bowl. Stir in the chopped apples.
Add the flour, baking powder, baking soda, salt, nutmeg and 1/2 tsp. cinnamon right into the liquids and stir just until no lumps remain. In a small separate bowl, mix the remaining 2 tsp. cinnamon with the brown sugar and butter.
Pour half of the batter into the cake pan. Sprinkle the batter with half of the cinnamon-brown sugar mixture, dropping it on the batter in small lumps. Spread the rest of the batter over the top and sprinkle with the remaining cinnamon-brown sugar.
Bake for 45 to 55 minutes, covering with foil at the end if the top is browning too much. Cake is done when a tester comes out clean. Let it cool in the pan for at least 15 minutes before cutting. Serve the cake warm or at room temperature.
This keeps very well for several days, and it gets even moister as it sits.