Prepare the Pan: Generously grease and flour a 10-12 cup bundt pan. Make sure to get into all the nooks and crannies to prevent the cake from sticking. You can also use baking spray with flour for this step.

Brown the Butter: In a light-colored saucepan over medium heat, melt the butter. Continue to cook, swirling occasionally, until the butter turns a golden-brown color and has a nutty aroma. This usually takes about 5-7 minutes. Watch it carefully, as it can burn quickly. Pour the browned butter into a heatproof bowl and let it cool slightly.

Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This ensures that all the spices and leavening agents are evenly distributed.

Cream Sugars and Butter: In a separate large bowl, cream together the cooled browned butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.

Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.

Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake.

Fold in Apples: Gently fold in the diced apples until they are evenly distributed throughout the batter.

Pour into Pan: Pour the batter into the prepared bundt pan and spread it evenly.

Bake the Cake: Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.

Cool the Cake: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This helps the cake release from the pan without breaking.

Dust with Powdered Sugar (optional): Once the cake is completely cool, dust it with powdered sugar for a beautiful finishing touch.