Step 1

Cake:

Step 2

Preheat oven to Spray a 15-cup bundt pan with non-stick baking spray with flour. Set aside.

Step 3

In a medium bowl combine apples and lemon juice; set aside.

Step 4

In a large bowl, whisk together flour, both sugars, cinnamon, baking soda, salt and ginger. Make a well in the center and add eggs, stirring to combine. Stir in oil. Fold in apples and vanilla. Set aside.

Step 5

Cream Cheese Swirl:

Step 6

In a small bowl, mix together cream cheese, powdered sugar, flour, egg until smooth. (I use my hand mixer.)

Step 7

Pour half of batter into prepared pan. Spoon cream cheese mixture in big dollops over batter, avoiding edges as best you can. Top with remaining batter and using a knife, pull blade back and forth through batter to swirl cream cheese layer. Smooth top.

Step 8

Bake for 60 to 70 minutes, or until a wooden toothpick inserted near center of cake comes out clean. Let cool on a wire rack for 20 minutes. Remove from pan, and let cool completely. Drizzle cake with caramel sauce and then slice and serve with additional caramel sauce.

Step 9

Caramel Sauce:

Step 10

In a medium saucepan, melt butter over medium/medium-low heat.

Step 11

Add brown sugar and whisk for 1 minute. Add the salt and cream and bring mixture to a boil, stirring constantly. Boil for 4 minutes.

Step 12

Remove from heat and stir in vanilla. Serve warm or at room temperature.