Ingredients

• 1 cup heavy whipping cream
• 5 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• 0.25 teaspoons salt
• 1.5 cups white sugar
• 0.25 cups light corn syrup
• 0.25 cups water

Instructions

1. 1 Combine heavy cream, 5 tablespoons unsalted butter, 2 teaspoons vanilla, and ¼ teaspoon salt in a small saucepan. Cook over medium-low heat until butter is melted and mixture begins to bubble, about 5 minutes. Remove from heat; keep warm.
2. 2 Combine 1 ½ cups white sugar, corn syrup, and water in a large, light-colored saucepan with high sides. Cook over medium heat, swirling occasionally, until mixture is amber in color, 15 to 20 minutes. Reduce heat to low, and carefully whisk in reserved cream-butter mixture, stirring constantly. Cook over low heat, stirring occasionally, 5 more minutes. Remove from heat. Reserve ½ cup of caramel sauce for the cake, and the remainder for the topping. Cool.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt pan.
4. 4 Whisk together flour, baking powder, baking soda, cinnamon, ¾ teaspoon salt, and nutmeg in a bowl until combined.
5. 5 Beat brown sugar, ¾ cup unsalted butter, and ½ cup white sugar together in a separate large bowl with an electric mixer until light and fluffy. Beat in eggs, 1 at time, mixing well after each addition. Mix in reserved 1/2 cup caramel sauce, applesauce, sour cream, and 2 teaspoons vanilla until thoroughly combined. Add in ½ of the flour mixture, and mix until just combined. Mix in remaining flour mixture until just combined. Fold in diced apples. Pour batter into the prepared Bundt pan and smooth into an even layer.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool on a wire rack for 10 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release cake onto the rack. Let cool, 15 to 30 more minutes.
7. 7 Pour remaining caramel sauce over the top of the cake.

Nutrition per serving