Combine the dry ingredients. Add the butter and ½ cup yogurt; mix until the mixture starts to come together but is still crumbly. Add the yolks and remaining yogurt, then mix until the color lightens to a pale yellow.

Spread half the batter into a greased and parchment lined (please do) 9” round cake or springform pan. Arrange half of the apples on top.

Dot the remaining half of the batter on top, then gently spread it to cover the apples. Arrange the rest of the apples on top, then press the almond-oat crumble into the spots on top of the cake where there’s no apples.

Put the cake in the oven with a sheet tray on the rack underneath for assurance against drips. Bake at 375F for 30 minutes, then at 350F for 30 more minutes, until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean. Cool for at least 30 minutes before unmolding.

Serve the cake drizzled with the cranberry caramel.

Mix everything until combined.

In a food processor, purée the cranberries.

In a dry saucepan, cook the sugar over moderate heat, stirring with a fork, until melted. Then cook, without stirring and only swirling the pan, until it becomes a uniform golden color. Remove from heat and carefully add the cranberry purée and ¼ cup water. Return pan to heat and simmer, stirring, 10 minutes, or until caramel is dissolved. Pour through a fine sieve into a bowl, pressing hard on solids, and cool completely.