Preheat the oven to 350 degrees F.

Grease and flour a bundt pan and set aside.

For the apples:

In a large bowl, mix together the apples, cinnamon, and sugar. Set aside.

For the cake batter:

Add all the ingredients for the batter to a large bowl and whisk until the batter is smooth and incorporated.

Transfer half of the batter into a greased and floured tube pan.

Place one layer of apples over the batter, then layer with the rest of batter and then top with apples.

Bake for 1 hour 50 minutes to 2 hours or until a toothpick inserted comes out clean.

Allow cake the cool completely before removing it from the pan.

For the salted caramel sauce:

In a medium saucepan, heat the sugar over medium heat.

Whisk every so often until the sugar begins to brown, clump up, and dissolves into a caramel color. The longer the sauce cooks, a deeper and more bitter taste will be achieved. This step takes about 5-10 minutes.

Once the sugar has dissolved completely, remove the sauce from the heat and let sit for 30 seconds.

Return sauce to the heat and carefully whisk in the butter and stir until combined.

Gently add the heavy cream and whisk until combined.

Finally, add the whiskey and a heaping pinch of salt.

Let cool, about 10-15 minutes, before transferring to an airtight container and stored in the fridge until needed.

When ready to use, heat in the microwave at 30-second intervals until warm and smooth.

Drizzle over sliced cake pieces and serve immediately.