Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan very thoroughly.

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

In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

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

Pour the batter into the prepared bundt pan and spread evenly. 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 10-15 minutes before inverting it onto a wire rack to cool completely.

While the cake is cooling, prepare the caramel glaze. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, and salt. Bring to a simmer, stirring constantly, and cook for 2-3 minutes until the sugar is dissolved and the glaze is smooth.

Remove the saucepan from the heat and stir in the vanilla extract.

Once the cake is completely cooled, pour the caramel glaze evenly over the top, allowing it to drip down the sides. Let the glaze set before serving.