Notes from the Test Kitchen:
I just loved this cake. It turned out to be so moist. And the flavors, well they just melded so well together. A perfect cake for fall. And, caramel? Well that doesn't hurt the recipe either!
FOR CARAMEL APPLES
golden delicious apples, peeled and sliced (3 if very large)
For caramel, in a saucepan on medium heat, heat sugar and corn syrup, stirring occasionally until it reaches an amber caramel color(10 minutes). Reduce heat to medium and add the 2 Tbsp butter and milk - this will splatter, BE CAREFUL. Stir until combined. Pour caramel about 1/2-3/4 inch deep in the tube pan. Reserve any other caramel for topping the cake. Let set for about 15 minutes.
Place sliced apples in a decorative pattern in the caramel at the bottom of the pan. Make sure to fill all cracks.
FOR CAKE: Preheat oven to 350 degrees. In mixer, beat butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time until evenly combined. Meanwhile, combine flour, cinnamon, nutmeg, salt, powder, and soda and whisk in one bowl. Mix the yogurt, vanilla, and orange juice in another bowl.
Alternately add yogurt mixture and flour mixture in two batches to the butter, sugar, and eggs, finishing with the flour mixture.
Fold in chopped apples by hand. Spread the cake mixture in the pan over the apples and caramel. Bake at 350 degrees 45 minutes to one hour.
Cool completely. To unmold: set cake in bottom of a skillet with simmering water 3-5 minutes to soften caramel. Invert onto plate. Slice and serve with vanilla ice cream and remaining caramel sauce.