For the cinnamon swirl:
In a small bowl, combine the brown sugar, cinnamon maple sugar, and cinnamon. Set aside.
For the streusel topping:
In a medium bowl, combine the oats, sugars, and spices.
Add in the cubed cold butter and squish the pieces together with your fingers until it is fully incorporated. Place in the fridge until ready to use.
For the apple cake:
Preheat the oven to 350 degrees F.
Line a 9"x9" pan with parchment paper long enough to hang over the sides for easy removal.
In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, cloves, and ginger. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar for 2-3 minutes.
Mix in the eggs and vanilla until fully combined.
Add half of the dry ingredients and mix until mostly combined.
Then, mix in the whole milk, yogurt, applesauce, and oil, followed by the remaining dry ingredients.
Lastly, fold in the grated honeycrisp apples.
Pour ⅔ of the batter into the prepared square pan. Top with all of the cinnamon swirl mixture, then gently pour the rest of the batter on top. And the streusel on top and bake for about 1 hour until a toothpick inserted comes out clean.
Allow the cake to cool before removing from the pan and topping with the glaze.
For the glaze:
In a small bowl, whisk together the powdered sugar, yogurt, and milk until smooth.
Drizzle on top of cooled cake and serve!
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