Preheat the oven to 350°F (175°C).

Peel and core the apples. Cut the apples into quarters and then cut each quarter in half.

In 10-inch oven-safe, non-stick skillet, melt the butter on medium heat. Add the sugars and cook until the mixture slightly browned. Arrange the apple quarters in the skillet. Cook the apples uncovered until the butter mixture is caramelized and turned deep brown color, and apples are soft, about 30 minutes.

To make the coffee cake, in a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, salt and nutmeg.

In a large mixing bowl with paddle attachment, beat the butter and sugar until fluffy, about 2 minutes. Add the eggs one at a time, scraping the sides of the bowl after each addition.

Add half of the flour mixture and mix until just combined. Add Greek yogurt and mix for 1 minute. Add the remaining flour mixture and stir until combined. Stir in the vanilla extract.

Sprinkle cranberries and spices over the apples. Pour the cake batter and smooth it evenly, making sure to cover the apples and cranberries. Transfer the skillet into the preheated oven and bake for 25-30 minutes, or until the inserted toothpick comes out clean. Rest the cake in the skillet on wire rack for 5 minutes. Line a baking sheet with another wire rack, place it over the skillet and quickly, but carefully flip over the cake away from yourself. Make sure to wear your oven mitts, as the cake is still hot and some of the hot juice may drip during the process. Cool the cake completely before serving.

Store the cake in fridge, covered, for up to 3 days.