Glazed Apple Bundt Cake

Originally published in 2014 this deliciously moist and spiced apple Bundt cake is smothered in a buttery brown sugar glaze. Use your favorite apple variety such as Granny Smith or Honeycrisp. Its like a denser more cinnamony technical terms! version of this fresh apple cake.
Ingredients
Apple Bundt Cake
3 cups 375g allpurpose flour spooned leveled
1 teaspoon baking soda
3 teaspoons ground cinnamon
12 teaspoon ground nutmeg
12 teaspoon salt
1 and 14 cups 300ml vegetable oil

12 cup 120g plain yogurt or sour cream at room temperature
1 and 14 cups 250g packed light or dark brown sugar
12 cup 100g granulated sugar
3 large eggs at room temperature
1 Tablespoon pure vanilla extract yes 1 full Tablespoon
3 cups 360g peeled and chopped apples about 23 large apples
Brown Sugar Glaze
1 cup 200g packed light or dark brown sugar
14 cup 4 Tbsp 56g unsalted butter
12 cup 120ml heavy cream
12 cup 60g confectioners sugar sifted
Instructions
Preheat oven to 325F 163C. Spray a 1012 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. Try to avoid overmixing. Carefully fold in the apple chunks. If you feel 3 large apples is too much feel free to cut down to 2 apples. I like a lot of apple chunks in my cake!
Spoonpour the thick batter into the