Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with baking spray. Combine flour, baking soda, salt and cinnamon in a large bowl. Add apples; toss to coat. Whisk brown sugar, buttermilk, oil, eggs and vanilla in a separate large bowl.Advertisement
Microwave dulce de leche in a small microwavable bowl on High until warm and loosened, about 30 seconds. Fold the flour-apple mixture into the brown sugar-buttermilk mixture until just combined. Pour half of the batter into the prepared pan. Spoon 1/2 cup of the warmed dulce de leche over the batter in the pan; swirl with a knife. (Reserve the remaining dulce de leche in bowl.) Pour the remaining batter into the pan; smooth the top.
Bake until golden brown and a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Cool in the pan on a wire rack for 15 minutes. Remove from the pan and invert onto the rack; let cool completely, about 1 hour.
Add heavy cream to the reserved 1/4 cup dulce de leche. Microwave on High until hot, 30 to 45 seconds. Stir until completely smooth; let cool for 5 minutes. Drizzle over the cooled cake, and serve.
Equipment: 12-cup Bundt pan
Tip: Look for canned dulce de leche in 13.4-ounce cans in the baking section of your grocery store near the sweetened condensed milk; brands include Nestle.
1 1/2 fat, 1 1/2 other carbohydrate, 1 starch