Caramel Apple Bundt® Cake

Prepare the caramel sauce: In a small saucepan, combine heavy cream, butter, vanilla, and salt. Cook over medium-low heat, stirring occasionally, until the butter is melted and the mixture begins to bubble gently (about 5 minutes). Remove from heat and keep warm.

Make the caramel: In a large, light-colored saucepan with high sides, combine sugar, corn syrup, and water. Cook over medium heat, swirling the pan occasionally (do not stir), until the mixture turns a deep amber color (15 to 20 minutes). Reduce heat to low and carefully whisk in the warm cream-butter mixture. Be cautious, as the caramel will bubble vigorously. Stir constantly until smooth. Continue cooking over low heat, stirring occasionally, for 5 minutes more. Remove from heat.

Set aside 1/2 cup of the caramel sauce for the cake batter. Reserve the remaining caramel for the topping. Allow both to cool to room temperature.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan thoroughly to prevent sticking.

Prepare the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and nutmeg until well combined.

Prepare the wet ingredients: In a large bowl, beat together brown sugar, butter, and white sugar until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in applesauce, sour cream, the reserved 1/2 cup caramel sauce, and vanilla until thoroughly combined.

Combine wet and dry ingredients: Gradually add half of the flour mixture to the wet ingredients, mixing until just combined. Mix in the remaining flour mixture until just combined. Be careful not to overmix.

Fold in the apples: Gently fold in the diced apples until they are evenly distributed throughout the batter.

Pour the batter into the prepared Bundt® pan, spreading it evenly. Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out with just a few moist crumbs attached (55 to 60 minutes).

Cool the cake: Allow the cake to cool in the pan for 30 minutes. Then, gently run a knife around the edge of the pan to loosen the cake. Invert the cake onto a wire rack to cool completely (15 to 30 minutes).

Drizzle with caramel: Just before serving, pour the remaining caramel sauce over the top of the cake, allowing it to drizzle down the sides. If the caramel has thickened too much, gently reheat it in the microwave or on the stovetop until it reaches a pourable consistency.