chef kellie thompson
3 cups all-purpose flour
2 cups sugar
1 tsp cinnamon
¼ tsp clove
¼ tsp allspice
2 tsp baking powder
½ tsp baking soda
1 tsp salt
4 cups granny smith apples, peeled, cored, and roughly chopped
½ cup vegetable oil
½ cup sour cream
½ cup buttermilk
1 tablespoon pure vanilla extract
Preheat oven to 350 degrees F. Generously coat the bundt pan with pan release or shortening and flour.
Combine together the spices in a small bowl. Whisk the flour, 1 cup of the sugar, 1 teaspoon of the combined spices, baking powder, baking soda, and salt together in a large bowl.
Toss the apples with the remaining sugar and spices and set aside.
Whisk the eggs and oil together in another bowl. Whisk in the sour cream, buttermilk and vanilla. Pour the egg mixture into the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy. Stir in any juices from the apples.
Pour one cup of the batter into to prepared pan. Top with 1 cup of the apple. Repeat until all of the batter is used.
Bake the cake until it pulls away for the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Cool 10 minutes and invert onto a rack placed over a baking sheet. Cool. Drizzle with caramel.