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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. Try to avoid over-mixing.
Carefully fold in the apple chunks. If you feel 3 large apples is too much, feel free to cut down to 2 apples.
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 and ready to serve.
As the cake cools, prepare the brown sugar glaze. Combine the butter, brown sugar, and heavy cream in a medium saucepan over medium heat.
Stir constantly until the butter has melted, and then stop stirring and let the mixture come to a rapid boil. Boil for 1 minute.
Turn the heat down to low, give it a quick stir, 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.