Add all of the ingredients into a small bowl (minus the caramel sauce), and using a table fork, mix well; it should resemble wet sand. Set aside.

Place a medium skillet over medium-low heat, add apples, light brown sugar, unsalted butter, and ground cinnamon.

Stir ingredients until the apples are coated with light brown sugar, butter, and cinnamon mixture.

Continue to stir over heat for five minutes without browning.

Spoon apples into a small bowl to cool. Set aside.

In a small bowl, combine 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, begin spooning the wet mixture into the dry ingredients until the wet ingredients are fully incorporated into the dry ingredients. Do not overmix.

Coat a clean and dry 9-inch springform pan with canola oil spray, making sure to spray the inside wall of the container as well as the bottom.

Assemble the coffee cake. Pour half of the batter into the prepared 9-inch springform pan. Spread evenly with a spatula. Evenly sprinkle half of the sautéed apples over the batter. Add half of the streusel mixture on top of the apples. Spoon the remaining batter gently over the streusel, smoothing it out into an even layer. Scatter the remaining apples evenly over the batter.  Finish with the remaining streusel sprinkled on top.

Place onto the center rack of a 350-degree 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.