Preheat your oven to 350°F (175°C). Grease a 9-inch round or square cake pan with butter and lightly dust with flour, or line it with parchment paper for easy removal.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a large bowl, use an electric mixer to cream the softened butter and brown sugar until light and fluffy, about 3 minutes.

Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Alternate adding the flour mixture and yogurt to the butter mixture, beginning and ending with the flour. Mix gently until just combined.

Fold in the chopped apples and nuts if using, ensuring even distribution.

Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. The cake should have a golden-brown top and slightly firm edges.

While the cake is cooling, combine the maple syrup, butter, and vanilla in a small saucepan over low heat. Stir until smooth and slightly thickened to make the glaze.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with maple glaze while still slightly warm. Serve slices as is or with whipped cream or vanilla ice cream.