In a small bowl, add the wet ingredients (vegetable oil, yogurt, pure vanilla extract, and eggs), using a wire whisk mix well until the mixture is well-combined and smooth. Set aside.
Into the bowl of a stand mixer, add the dry ingredients (flour, baking powder, baking soda, Kosher salt, cinnamon, nutmeg, cardamom, clove, and light brown sugar. Mix on low until the ingredients are thoroughly combined.
With the stand mixer on low, start spooning the wet mixture into the dry ingredients until the wet ingredients have been fully incorporated into the dry ingredients. Do not over mix.
Coat a clean and dry 9-inch springform pan with canola oil spray, make sure to spray the inside wall of the container as well as the bottom.
Add half of the coffee cake batter into the springform pan, along with half of the apples and half of the streusel mix.
Spoon in the remaining batter along with the apples.
Top with the remaining streusel mixture.
Place onto the center rack of a 350-degrees preheated oven and bake for 40 minutes or until a toothpick comes out clean.
Remove the coffee cake from the oven and allow it to cool for 15-20 minutes.
Drizzle with salted or unsalted caramel sauce.
Serve.