Preheat oven to 350 degrees F. Grease a 12 cup bundt pan with butter.
Dry ingredients: In a large bowl, combine flour, baking powder, salt, and cinnamon until evenly mixed and distributed.
Wet ingredients: In another large bowl, combine eggs, melted butter, brown sugar, granulated sugar, vanilla extract, and yogurt until evenly combined and smooth.
Add the wet ingredients to the dry ingredients, and using a whisk or a rubber spatula, mix until batter is combined and even, without overmixing. Using a rubber spatula, fold in diced apples. Batter will be thick.
Spoon batter into prepared bundt pan and smooth the top. Carefully, bang the pan on your counter to further distribute the batter and totally fill the pan with batter.
Bake for 50-60 minutes, until a cake tester or toothpick comes out clean. Let cool on a wire rack completely (don’t remove can from pan yet!). Once cooled, very carefully invert cake onto a cake stand or large round plate.
While cake is cooling, make the glaze: melt butter and maple syrup in a small saucepan. Remove from heat whisk in confectioners sugar and a pinch of salt. Let it cool a bit.
Once the cake has cooled down completely, drizzle glaze on cake, top with chopped pecans and crushed sliced almonds.