Reminisent of bonfire night toffee apples this bundt cake is the taste of Autumn
Preheat your oven to 160°C and grease a bundt tin very well using butter.
Begin by peeling, coring and chopping your apples and then leave them to one side in some lemon water to stop them going brown.
In a blender, add the oil, yoghurt, vanilla, eggs, brown sugar and caster sugar and blend on a low setting until well combined.
In a large bowl add the flour, spices and baking powder and mix them together.
Gradually add the flour one tablespoon at a time into the blender and blitz slowly until all the flour is well incorporated.
Pour the batter into a large bowl and fold through the apples.
Add the batter into the bundt tin, smoothing it out as you go. Then before putting into into the oven to bake tap it twice on your work surface to release any air bubbles.
Bake for 40-45 minutes until well risen and golden brown.
For the brown butter toffee glaze melt the brown sugar, butter and cream in a saucepan over a low heat and stir until completely melted
Bring to the boil and stir constantly for 1 minute then turn down to simmer for 30 seconds.
Remove from the heat and then add the icing sugar and whisk the mixture until fully combined. Leave to cool slightly, it will thicken as it cools.
Once the bundt is baked and cooled slightly, pour over the thickened glaze. If it has thickened too much you can reheat gently before serving.