Apple Bundt Cake Drizzled with Caramel Sauce

Preheat the Oven: Set your oven to 350°F (175°C) and grease a Bundt pan generously with butter or nonstick spray.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Combine Wet Ingredients: In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, then mix in the vanilla extract.
Incorporate Dry Ingredients: Gradually mix in the dry ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Stir until just combined.
Fold in Apples and Nuts: Gently fold in the chopped apples and nuts (if using).
Bake the Cake: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 2: Make the Caramel Sauce
Melt the Sugar: In a medium saucepan over medium heat, combine sugar and water. Stir gently until the sugar dissolves, then stop stirring and let it cook until it turns a deep amber color.
Add the Cream: Carefully whisk in the warmed heavy cream (the mixture will bubble vigorously).
Incorporate Butter and Flavor: Remove from heat and stir in the butter, salt, and vanilla extract. Mix until smooth.
Step 3: Assemble the Cake
Drizzle the Caramel: Once the cake has cooled, drizzle the warm caramel sauce over the top.
Serve and Enjoy! Slice and serve with extra caramel sauce if desired.
Serving and Storage Tips