To Make The Batter:

1. Set your oven to a true 325°F.  An oven thermometer is extremely useful here, since most ovens will not reach 325°F when set to 325°F.
2. Sift together the all-purpose flour, kosher salt, and baking soda in a medium bowl.  Set aside.
3. Add the room-temperature butter, vegetable oil, and honey to the bowl of your stand mixer or a large mixing bowl.  Mix with your hand mixer or stand mixer until the mixture is completely smooth and combined. Add the granulated sugar and cream until the mixture is light and fluffy.
4. Add the eggs, one at a time, mixing each egg until completely incorporated into the mixture.  Scrape the sides and bowl as needed to ensure even mixing.
5. Add the pure vanilla extract and mix thoroughly.
6. Add half of the flour mixture and mix until just combined.
7. Add all of the buttermilk and mix until just combined.
8. Add the second half of the flour mixture and mix until just combined.  Using a rubber spatula, give the sides and bottom of the bowl a final scrape to ensure that the batter is evenly mixed.
9. In a medium bowl, place the diced apples and two tablespoons of flour.  Stir gently to coat.  Then, very gently fold the apples into the batter.
10. Prep a 10- or 12-cup bundt pan as you normally would (I use butter and flour to prep pans for this cake)
11. Bake for 65-75 minutes in a true 325°F oven, or until an instant-read thermometer reads 212°F-215°F.

To Make the Brown Sugar Cinnamon Caramel Sauce:

1. Start with caution.  Caramel is hot sugar and the steam it produces can cause burns, so please do this step when you’re fully engaged.  I don’t want you to get burned!
2. Place brown sugar in the bottom of a large (at least 2.5-qt), heavy-bottomed saucepan.  Turn heat to high medium and watch sugar carefully as it begins to melt.
3. Once the sugar begins to melt, stir constantly with a balloon whisk like this one.  It’s important that the whisk not have a metal handle, since a metal handle will conduct heat from the pan.
4. Turn the heat down to medium and stir constantly until all of the lumps of sugar melt and the sugar has a slightly nutty smell.
5. Add all of the butter and continue whisking.  The mixture will bubble A LOT when you add the butter and there will be a lot of steam, so be careful with this step.
6. Stir butter into the mixture gently until it’s fully incorporated, then remove the mixture from the heat.
7. Add all of the heavy cream at one time while the mixture is off the heat.  Again, the mixture will bubble so be careful!  Stir the mixture until everything is fully combined.
8. Add the salt and cinnamon and stir to combine.  Caramel will be very loose at this point and that is normal!
9. While the caramel sauce is still hot, use a pastry brush to brush on the cake.  Allow the remaining caramel sauce to cool for about 10-15 minutes, then drizzle atop the cake.
10. Enjoy!