1. Start with the apples. Peel, core, and cut them into small pieces. Add them with the water to a saucepan and bring everything to a boil. Combine the cornstarch, sugar, and ground cinnamon, add the mixture to the apples, and stir to combine. Reduce heat and let the apples simmer for about 6-8 minutes, stirring frequently to prevent them from burning. The apples should have softened, but not yet fallen apart. Remove from heat and let cool down.

2. Preheat the oven to 180°C (350°F). Grease a 2.4 liter (10 cups) bundt cake pan* well and set it aside.

3. Mix sunflower oil, sugar, and eggs in a large bowl until light and fluffy. Add the yogurt, vanilla extract, and lemon zest and stir to combine. Mix the flour with baking powder, baking soda, ground cinnamon, and salt and add to the large bowl – stir until just combined.

4. Transfer about half of the batter to the prepared bundt cake pan and spread the apple filling on top – the apples should stay in the center and not touch the sides of the cake pan. Pour the remaining batter on top and spread evenly. Bake the cake for about 60-70 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. Take the cake out of the oven and let it cool down inside the pan for about 20-30 minutes, then remove carefully and let cool down completely on a wire rack.

5. For the glaze, mix the confectioners’ sugar with lemon juice and a bit of heavy cream – gradually add more heavy cream until the glaze has a nice and thick consistency. Decorate the cake with it and sprinkle with some chopped pecans (optional).