Ingredients:

  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tbsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, softened
  • 0.75 cup coconut sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.5 cup plain Greek yogurt
  • 2 cups peeled and diced Granny Smith apples
  • 0.25 cup salted butter
  • 0.5 cup coconut sugar
  • 0.25 cup heavy cream
  • 0.5 tsp vanilla extract
  • 4 oz low-fat cream cheese, softened
  • 2 tbsp maple syrup

Instructions:

  1. Dice the Granny Smith apples into small, uniform 1/4-inch cubes and toss them in a small bowl with a pinch of cinnamon.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt until well combined and clump-free.
  3. Using an electric mixer, beat the softened unsalted butter and coconut sugar until the mixture is pale and fluffy.
  4. Add eggs one at a time, then stir in the vanilla extract and Greek yogurt, beating on medium speed until the batter is smooth.
  5. Gently fold the dry ingredients into the wet mixture using a spatula until just combined; do not overmix.
  6. Fold in the diced apples and pour the batter into a greased 10-inch Bundt pan.
  7. Bake for 65 minutes or until a toothpick inserted into the center comes out clean.
  8. Prepare the caramel drizzle by melting salted butter and coconut sugar, then stirring in heavy cream and vanilla.
  9. Prepare the frosting by blending softened low-fat cream cheese and maple syrup until smooth.