Pre heat your oven to 350 degrees. Butter and flour a 9-inch spring form pan. Place on a parchment lined rimmed baking sheet. Do not use an insulated baking sheet.

Combine chopped nuts, brown sugar, cinnamon and 1/3 cup flour in a medium bowl. Cut in the 1/2 cup butter until the mixture resembles coarse pebbly sand. Set aside.

Toss the apples and raisins with the brandy ( or lemon juice). Set aside.

In a medium bowl combine 1 3/4 cups flour, baking powder, baking soda and salt. Set aside.

In the bowl of a stand mixer, beat 2 sticks of softened butter until fluffy- about 2 minutes. Add in 1 cup of granulated sugar. Beat until smooth. Add in the eggs slowly and beat another minute. Add in 1/2 the flour mixture and then 1/2 the yogurt. Beat on low speed for 15 seconds. Add in the remaining flour and yogurt and beat on low until all the flour is incorporated, but do not over beat the batter.

Spread about 2/3's of the batter into the prepared spring form pan. Sprinkle with 1/3 of the nut crumble mixture and top with 1/2 of the apple mixture. Repeat with the remaining batter, 1/3 nut mixture and remaining apples. Top the cake with the remaining nut crumble mixture.

Bake at 45-50 minutes or until a cake tester comes out clean. Let the cake cool on a wire rack for 10 minutes and then remove the outer ring of the springform pan. Serve with whipped cream if desired.