½cupplain yogurt or sour cream, at room temperature
1 ¼cupspacked light or dark brown sugar
½cupgranulated sugar
3large eggsat room temperature
1Tablespoonpure vanilla extract
4medium applespeeled and chopped into small chunks (about 3 ½-4 cups)
For the brown sugar glaze:
1cup190g packed light or dark brown sugar
¼cup60g unsalted butter
½cup120ml heavy cream
½cup62g confectioners’ sugar, sifted
Instructions
Preheat oven to 325°F. Spray a 10-12 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 another bowl, whisk the oil, yogurt, brown sugar, granulated sugar, eggs, and vanilla together until combined and creamy. Pour wet ingredients into the dry ingredients and slowly whisk until no large lumps remain. Try to avoid over-mixing. Carefully fold in the apple chunks.
Pour batter into the bundt pan and bake for 50-60 minutes until a toothpick inserted comes out clean.
Make the glaze: Combine the brown sugar, butter, and heavy cream in a medium saucepan over medium heat. Bring to a boil, stirring often. Then without stirring, allow to boil for 1 minute, then reduce heat to low for another minute. Remove from heat and whisk in the confectioners’ sugar. Allow to cool for a few minutes until it reaches a pourable consistency (about 15 minutes). Spoon all over the cake right before serving.