Preparation

• Preheat oven to 325°F (163°C). Spray a 10-to-12-cup Bundt pan with nonstick spray. Set aside.
• Whisk the flour, baking soda, cinnamon, nutmeg, and salt together in a large bowl until combined. Set aside.
• In a medium bowl, whisk the oil, yogurt, brown sugar, granulated sugar, eggs, and vanilla together until combined and creamy.
• Pour the wet ingredients into the dry ingredients and slowly whisk until no large lumps remain. Carefully fold in the apple chunks.
• Spoon/pour the thick batter into the prepared bundt pan.
• Bake for 55–75 minutes or until a toothpick inserted in the cake comes out clean.
• Allow the cake to cool in the pan set on a wire rack, then invert onto a serving plate once cooled.
• Prepare the brown sugar glaze by combining the butter, brown sugar, and heavy cream in a medium saucepan over medium heat. Stir constantly until the butter has melted, then let the mixture come to a rapid boil.
• Boil for 1 minute, then turn the heat down to low, stir quickly, and let simmer for 1 minute.
• Remove from heat and whisk in the sifted confectioners’ sugar. Allow glaze to cool and slightly thicken for at least 10 minutes.
• Spoon glaze over the cake right before serving.
• Store leftovers at room temperature for 3 days or in the refrigerator for up to 5 days.