• Preheat oven to 325 degrees F and grease and flour a bundt pan.
• Peel apples and slice into small pieces. You will need 2 cups. (For us, this was 2 large granny smith apples).Set aside.
• In a separate bowl whisk the all purpose flour, baking powder, apple spice, and salt to combine, set aside for later.
• Mix the butter on medium speed until smooth (using paddle attachment if you have a stand mixer). Gradually add the white and brown sugar and mix on medium speed until light and fluffy (3 to 5 minutes).
• Add the eggs one at a time, blending after each to incorporate.
• In a small bowl or measuring cup, combine the sour cream and vanilla extract.
• While mixing on low speed, add the flour mixture alternately with the sour cream mixture to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. (I add the flour mixture three times and the sour cream mixture twice). Mix just until incorporated.
• Fold in the two cups of diced apples. Scoop into prepared bundt pan.
• Bake at 325 degrees for 1 hour, 10-15 minutes. Check on the cake as it nears the 1 hour mark and adjust additional time as needed. When an inserted toothpick or skewer comes out clean or with just a few moist crumbs attached, it is ready.
• This recipe makes approximately 8-8.5 cups of batter.

For the Caramel Glaze

• Using a medium size saucepan (deep enough to prevent boil over) melt the butter over medium heat.Add the brown sugar and the remaining ingredients and heat on medium high heat.
• Stir to blend, try to keep mixture off the sides of the pan. Once the mixture begins to boil, reduce the heat to low. Simmer for 6 minutes, checking often to make sure that it is not going to boil over. It should still be bubbling.
• After 6 minutes, remove from heat.Keep in mind that the caramel with thicken up a bit as it cools. You can pour it into a long glass casserole dish if you want it to cool more quickly. We often refrigerate to cool it off as well.
• Makes about 1 cup caramel sauce. It can be kept in the refrigerator in an airtight container up to 2 weeks.
• Once the cake and caramel have cooled, you can either spoon the caramel over the cake, or for more control, add to a disposable piping bag with the tip snipped away or to a ziplock bag with a bit of the corner snipped away and drizzle onto the cake.
• Topped with crushed pecans if you'd like.