Preheat oven to 350F/175C and Grease a 10-cup capacity Bundt Cake
In a small bowl, melt the butter in the microwave, and let cool.
In a large mixing bowl mix together the flour, cinnamon, nutmeg, baking powder, salt, baking soda, brown sugar, and granulated sugar.
Add the cooled butter, eggs, and vanilla. Mix until smooth. The batter should be easily stirred. If too thick, mix in the milk.
Fold in the apples and spoon the batter into the bundt pan.
Bake 50-60 minutes until a tester inserted into the center of the cake comes out clean.
After the cake cools in the pan for 10 minutes, invert onto a cooling rack to cool completely.
For the glaze:
Melt butter in a medium saucepan over medium-low heat. Add the brown sugar to the melted butter and cook, stirring constantly, for 1 minute (be sure the butter and sugar are completely combined and you can't see any separated butter in the mixture). Bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes.
Add the milk and vanilla. Bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes.
Remove from heat and set aside to cool. The longer it cools, the thicker it becomes. When it's at your desired consistency, drizzle over the cooled cake and serve.
After shredding the apples, coat them with a bit of citrus juice to keep them from turning brown before using. Lemon works best.
Don't have citrus juice? No problem. The batter is quite dark so brown apples won't matter and it doesn't affect the taste.
The longer The Caramel Glaze cools, the thicker it becomes. If you accidentally allow it to cool too much, heat it up again (until fluid) and start over.
When glazing the cake, place the cake on a cooling rack with baking paper under it to catch any glaze that drips from the cake. You can scrape it off the paper and glaze again.
For a salted caramel glaze- Add a teaspoon of salt to the glaze.
For a Caramel Pear Cake - swap out the apples for pears.