Apple Bundt Cake with Caramel Sauce

Happy Rosh Hashanah!
At our family celebration last year I was asked to bring an apple cake to the meal. I couldn't decide what to make so I made 2 different cakes. This recipe was voted the winner. So I made it again this year and probably will next year too...

See the chunky apple goodness inside? My house smelled AMAZING while baking this!

 Apple Bundt Cake with Caramel Sauce
Ingredients:

• Nonstick vegetable oil spray
• 3 cups all purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 pound Golden Delicious apples, peeled, cored, cut into 1/3-inch cubes
• 1 cup (packed) golden brown sugar
• 1 1/2 cups vegetable oil
• 1 cup sugar
• 3 large eggs
• 4 teaspoons vanilla extract

• 1/2 cup parve unsalted butter
• 1/4 cup coffee creamer
• 1 Teaspoon Vanilla
• 1 cup brown sugar

Directions:

Preheat oven to 350°F. Spray 12-cup Bundt pan with nonstick spray. Sift flour, cinnamon, baking soda, and salt into medium bowl. Transfer 3 tablespoons flour mixture to Bundt pan and tilt to coat. Set pan aside. Place apples and 2 tablespoons flour mixture in another medium bowl; toss to coat apples. Combine 1 cup brown sugar, vegetable oil, 1 cup sugar, eggs, and 3 teaspoons vanilla in large bowl. Using electric mixer, beat until mixture is thick, about 4 minutes. Gradually beat in remaining flour mixture. Fold apple mixture into batter; transfer to prepared Bundt pan.

Bake cake until tester inserted near center comes out clean, about 1 hour. Transfer cake in pan to rack. Let stand while making caramel.

Melt butter in heavy small skillet over medium heat. Whisk in remaining 1 cup brown sugar, then creamer. Continue to whisk until topping is smooth and blended and comes to boil, about 5 minutes. Whisk in remaining 1 teaspoon vanilla. Turn cake out onto platter. Pour warm topping over cake. Let stand until cool, at least 1 hour. (Can be made 1 day ahead. Cover with cake dome. Let stand at room temperature.)