Preheat oven to 350 degrees and generously grease a bundt pan.

Mix the brown sugar, cinnamon and tapioca in a medium sized bowl. Add the peeled apple chunks, toss to coat and set aside.

In a medium sized bowl, sift the baking mix, baking powder, baking soda, salt, nutmeg and pudding mix three times (or use a triple sifter once). Set aside.

Cut butter into 1 inch pieces and put them in a large bowl. Soften with a mixer on low speed. Increase the speed to medium high and cream until light in color, about 1 minute. Add the sugar 1 tablespoon at a time, taking about 4 minutes to blend it well.

Add the egg, blend for 30 seconds. Scrape bowl. Add the vanilla and sour cream, blend for 30 seconds.

With the mixer on low, add about half of the dry ingredients. When incorporated, add the coconut yogurt. Once incorporated, add half of what is remaining of the dry, mix. Add 3/4 cup of apple cider, mix and then add the remaining dry. In other words, alternate between the dry and wet, starting and ending with the dry mix. Mix JUST until incorporated after each addition. Scrape the sides of the bowl as necessary.

Add in the apple cider vinegar. Mix for a minute or two.

Spread half of the batter into the prepared pan. Add half of the apple mix, pressing the apples in lightly. Spread with the remaining cake batter. Spoon the remaining apples over the batter. Bake for 80 minutes, or until a pairing knife inserted comes out clean. Cool on a wire rack for 30 minutes.

GLAZE: In a small pot, melt the butter. Add in a tablespoon of apple cider and 1/4 cup of the powdered sugar, the salt and cinnamon to the pot. Whisk. Add in remaining 1/4 cup powdered sugar to thicken.

Drizzle the glaze over the cooled cake.