Topping:

½ cup dark brown sugar, packed

1 tsp cinnamon

½ tsp fresh grated nutmeg

½ cup chopped pecans or walnuts

Cake:

2 cups AP Flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

½ tsp ground ginger

¼ tsp ground cloves

1 stick unsalted butter, room temperature

½cup white sugar

2 large eggs, room temperature

¾ cup apple butter

1 tsp vanilla extract

½ cup wheat germ

1 peeled and grated Granny Smith apple

1 cup plain Greek yogurt

Preheat oven to 350 degrees. Butter a 9”x 13” baking pan. Mix the topping ingredients together in a small bowl. Set aside. Sift dry ingredients together into a medium bowl. Mix the butter and sugar together in a bowl with an electric mixer on high speed until light and fluffy. Add eggs one at a time until incorporated. Add vanilla, wheat germ and apple. Fold in dry ingredients and yogurt alternating. Mix until just incorporated. Pour half of mixture into pan. Top with ½ of nut mix. Add remaining batter and top with remaining nuts. Cook in center of oven for 40 minutes until a tester comes out clean. Serve warm or at room temperature. Keep in an airtight container for up to 3 days. Great for breakfast or a snack.