Preheat oven to 325, and lightly grease a fluted pan.
In a large bowl, mix together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a separate large bowl, combine oil, applesauce, yogurt, and sugars. Mix together until well combined.
Beat in eggs and vanilla until creamy.
Pour mixture into dry ingredients and stir until just incorporated. Do not over mix here.
Fold in apple chunks.
Spoon mixture into prepared pan and bake for 55-65 minutes, or until a wooden toothpick inserted into the center comes out clean. It may be necessary to cover the edges of the cake with foil towards the end to avoid over-browning.
For the Caramel Glaze
Melt butter over medium heat
Stir in brown sugar, vanilla and cream and whisk together until fully mixed.
Bring mixture to a boil, stirring often.
Let boil for 1 minute with no stirring.
Reduce heat and let simmer 1 minute.
Remove from heat and let cool slightly to thicken (about 2 minutes)
Whisk in powdered sugar (sifted) and mix until smooth.
Assembly
Remove the finished apple cake from the bundt pan and place it on a wire rack to cool.
Spoon the caramel glaze mixture on top of the finished cake.
Let it finish cooling before slicing and serving.
Notes
** Sifting the powdered sugar helps prevents clumps of sugar in the glaze