Preheat the oven to 165 degrees C.

Grease a fluted tube pan or Bundt pan. I usually use margarine for greasing or the butter wrapper.

Beat yogurt, white sugar, 1 cup brown sugar, eggs, and vanilla extract (all the wet ingredients) together in a bowl using an electric mixer until it is smooth.

In a separate bowl, combine flour, flax seed, cinnamon, salt, cloves, and nutmeg (all the dry ingredients)

Make a well (my favorite part) in the middle of the flour mixture and pour in the yogurt mixture.

Stir yogurt mixture into flour mixture just until batter is combined;

Fold apples into the batter.

Pour batter into prepared greased pan.

Bake in the preheated oven for 70-75 minutes

Insert a toothpick in the center of the cake, if it comes out clean, it is done!

Turn cake onto a serving plate. Let it cool.

Melt butter, brown sugar, and milk together in a saucepan over medium heat until sugar is dissolved (liquid form), 2 to 3 minutes.

Remove the saucepan from heat and cool until sauce is thickened, about 10 minutes.

Pour sauce over cake. Make sure the whole cake surface is covered with it. The sweet taste of the caramel makes the cake more yummy!

Whisk the dry ingredients together in a saucepan (cornstarch, flour blend, sugar, salt).

Add milk and continue whisking until smooth.

Cook over medium-high heat and continue whisking until it is thick.

Remove the saucepan and put the mixture in a bowl.

Put the bowl on top of ice just to stop the heat (or you can put it inside the fridge for a minute).

Whisk in the vanilla, and let it cool down.

When it has cooled down (room temp), put it in in a mixing bowl of a stand mixer and mix it on medium speed until smooth.

Cut the butter into 3 parts, add it (while the mixer is still running on medium speed), then turn it to high speed.

Continue until the mixture turns white, light and fluffy.

Apply it how you like on your cake!