Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.

In a large bowl, whisk together the flour, sugar, cinnamon, nutmeg, baking soda, and salt.

In a separate bowl, whisk together the eggs, vegetable oil, sour cream, and vanilla extract.

Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.

Gently fold in the chopped apples.

Pour the batter into the prepared bundt pan.

Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

In a medium saucepan, melt the granulated sugar over medium heat, stirring occasionally until it turns an amber color.

Carefully whisk in the butter until melted.

Slowly pour in the heavy cream while whisking constantly. The mixture will bubble up.

Continue to cook and stir until the sauce is smooth and slightly thickened.

Remove from heat and stir in the vanilla extract.

Drizzle the warm caramel sauce over the cooled bundt cake.