1. To make the Brown Butter Apples. In a small sauté pan over medium heat, add butter, and swirl until it starts to bubble and starts to brown 2. Peel and small dice apples. 3. Add to browned butter, along with allspice, and cook about 3 minutes until apples are slightly softened 4. Remove from heat, and set aside. 5. To make the Coffee Cake Batter and Topping. Preheat oven to 350°F. 6. In a small bowl, mix together the ingredients Cinnamon Almond Topping, set aside. 7. Line an 8x8 baking dish with parchment paper. 8. In the bowl of a stand mixer cream butter and sugar together until soft and fluffy 9. Sift flour, baking soda, baking powder, and salt in a small bowl, set aside. 10. In a separate bowl mix Ellenos Real Greek Yogurt with vanilla extract, set aside. 11. Add eggs to the creamed butter and sugar mixture in the stand mixture one at a time, mixing completely after each addition. 12. Add flour mixture and greek yogurt mixture to the creamed butter, sugar, and eggs. Alternating between the flour and greek yogurt, starting and ending with the flour mixture. 13. Mix until just combined. Make sure all ingredients are incorporated with a spatula. Careful to not over-mix. 14. Add half of the coffee cake batter to the 8x8 baking dish, use a spatula to spread evenly. 15. Add brown butter apples and spread out evenly. 16. Add the remaining half of the coffee cake batter on top of the brown butter apples. 17. Top with the cinnamon almond topping, and use a toothpick to swirl the topping onto the coffee cake. Top with some additional almonds. 18. Bake for 40 to 45 minutes until a toothpick inserted comes out clean. 19. Let cool for 5 minutes before slicing and serving.