Preheat your oven to 350º F and grease a bundt pan with cooking spray. Set it aside.
Prepare the apples by melting the butter in a large pan over medium-high heat. Add the apples and saute them for 5-8 minutes. Add the sugar, cinnamon, cloves, salt, and brandy, and cook for another 2 minutes until the apples are slightly browned and softened. Remove the pan of apples from the heat and set it aside to slightly cool.
In a large bowl, combine the yogurt, sugar, eggs, and oil and whisk everything together. Then add the flour, baking soda, and baking powder and use a spatula to mix everything together until well combined and the flour is fully incorporated into the mixture.
Fold in the slightly cooled apples, then add the batter to the greased bundt pan. Bake the cake for 45-50 minutes. Check if the cake is done by sticking a toothpick into the cake. If it comes out clean, the cake is done.
Allow the cake to cool for 60 minutes inside the bundt pan before flipping it onto a serving dish. Top the cooled cake with powdered sugar just before serving.
The cake will stay moist and tender for several days, so feel free to prepare it a day ahead of time. The cake will still taste great. You could also freeze it and defrost it before you're ready to serve it, making this truly a versatile, no-fuss cake.If you don't have or want to use brandy, you could use white grape juice instead.To make it dairy free, use dairy-free butter and dairy-free yogurt. Bob's Red Mill flour is dairy-free. If using a different flour blend, make sure it is dairy-free too. I have not tested this recipe with other flour blends.