Preheat the oven to 375 degrees F (190 degrees C). Grease and prepare your bundt pan.
In one large mixing bowl combine by sifting
All-Purpose Flour (1 1/2 cups)
Whole Wheat Flour (1 1/2 cups)
Baking Powder (1/2 Tbsp)
Salt (1/4 tsp)
Ground Cloves (1/4 tsp)
Ground Cardamom (1 tsp)
Whole Nutmeg (1 tsp)
Ground Cinnamon (1 tsp)
. Keep in mind that you will need to mix in the apples as well, so grab yourself a big bowl!
Using a pastry cutter or your fingers, cut the
Unsalted Butter (3/4 cup)
into your dry ingredients until the butter appears as fine crumbs. Finally, add your
Raw Sugar (3/4 cup)
Peel and slice your
into small cubes, and add them into your flour mixture, tossing to coat every apple cubes.
In a separate bowl, whisk the
Vanilla Extract (1 tsp)
Buttermilk (1 1/4 cups)
together. Add to the apples and flour and mix in with a large spatula until just combined and your batter is thick and dough-like.
Transfer the dough into the prepared bundt pan or pans and flatten the top surface using the back of your spatula.
Bake for approximately 50-55 minutes, testing doneness with a toothpick and looking for a golden brown top to the cake.
Meanwhile, to make the honey caramel bring the
Honey (1/2 cup)
Salt (1 pinch)
Heavy Cream (1/2 cup)
to a boil over medium-high heat in a medium-sized saucepan. Reduce the heat to medium and simmer for 5-6 minutes, or until mixture has reduced by half and is thick enough to coat the back of the spoon, and then remove from your caramel from heat.
Allow the caramel to cool for about 10 minutes.
After allowing the cake to cool in the bundt pan for about 10 minutes, remove it from the pan and drizzle honey caramel over the top!