• Begin by preheating your oven to 325°F and preparing a bundt pan by thoroughly greasing and flouring it. Set the pan aside while you work on the batter.
• Peel and dice your apples, aiming for a fine chop that will amount to 2 cups (two large Granny Smith apples work well). Once prepared, set these aside for later use.
• In a separate mixing bowl, combine the all-purpose flour, apple pie spice, baking powder, and salt. Whisk these dry ingredients together and reserve them for later.
• In your stand mixer, use the paddle attachment to beat the softened butter on medium speed until it reaches a smooth consistency. Gradually add the white and brown sugars, continuing to mix on medium speed until the mixture is light and fluffy, which should take approximately 3 to 5 minutes.
• Add the eggs one at a time, ensuring that each egg is fully incorporated before adding the next. This will help achieve a smooth batter.
• In a smaller bowl, blend the sour cream with the vanilla extract until well combined.
• Now, with your mixer on low speed, alternate adding the flour mixture and the sour cream mixture into the butter, sugar, and egg batter. Begin and end with the dry ingredients. Add the flour mixture in three parts and the sour cream mixture in two parts, mixing just until everything is incorporated. Avoid overmixing.
• Carefully fold in the diced apples by hand, ensuring they are evenly distributed throughout the batter. Transfer the batter into your prepared bundt pan, smoothing out the top.
• Bake at 325°F for 1 hour and 10-15 minutes. Keep an eye on the cake as it approaches the 1-hour mark, testing for doneness by inserting a toothpick or skewer into the center. It should come out clean or with a few moist crumbs when ready.
• This recipe yields about 8 to 8.5 cups of batter.

For the Caramel Glaze

• In a medium-sized saucepan, melt the butter over medium heat. Once melted, add the brown sugar, heavy cream, salt, vanilla extract, and light corn syrup. Stir everything together, being careful to prevent the mixture from splashing onto the sides of the pan.
• As the mixture heats up, it will begin to boil. Once boiling, reduce the heat to low and allow it to simmer for 6 minutes, stirring occasionally and ensuring it doesn't boil over. The glaze should still bubble gently during this process.
• After 6 minutes of simmering, remove the pan from the heat. Be aware that the caramel will thicken as it cools. For quicker cooling, transfer it to a glass dish or refrigerate if necessary.
• This caramel sauce makes about 1 cup and can be stored in an airtight container in the refrigerator for up to two weeks.

Assembling the Cake

• Once both the cake and caramel glaze have cooled, drizzle the caramel generously over the cake. You can either spoon it over or use a piping bag for more precision. If desired, sprinkle chopped pecans on top for an extra crunch.