Caramel Apple Bundt Cake for 16 Slices

Instructions:

1. Thoroughly grease every nook and cranny of the Bundt pan with butter or non-stick spray, then dust with flour, tapping out the excess.
2. In a small bowl, toss the diced apples with 2 tbsp of flour until coated and set aside.
3. Whisk together the 3 cups of flour, baking soda, salt, and cinnamon in a medium bowl.
4. Beat the softened butter and granulated sugar on medium-high until pale and fluffy (about 3 minutes).
5. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
6. Alternately add the dry ingredients and the sour cream to the butter mixture, mixing on low speed just until combined.
7. Gently fold in the floured apples using a spatula.
8. Pour the thick batter into the prepared pan and bake at 350°F (175°C) for 60–65 minutes.
9. Test for doneness by inserting a toothpick into the center of the cake.
10. Allow the cake to cool in the pan briefly before unmolding onto a wire rack.
11. Simmer the remaining unsalted butter, brown sugar, heavy cream, and salt together in a saucepan until thickened, then drizzle the glaze over the cooled cake.