1. Preheat oven to 350F/180C and grease a 10-cup bundt pan.
2. In a large bowl whisk together the flour, baking soda, salt, cinnamon, nutmeg, cardamom, and cloves.
3. In another large bowl whisk together the melted butter, vegetable oil, sugars, applesauce, and eggs. Making sure to whisk until fully combined. 
4. Add the dry ingredients to the butter mixture, mix until just combined, add the apples and mix until just combined, over mixing can create a tough cake. 
5. Pour apple cake batter evenly into the prepared pan and bake for 45-60 minutes, or until a toothpick inserted comes out clean. Depending on the shape of your bundt pan your cake may be wider or taller, a wider cake pan will bake quicker than a taller bundt pan. Let cool in cake pan for 10 minutes then invert into a wire rack.

Toffee Drizzle

1. In a large pot add the butter and brown sugar. Whisk constantly over medium heat for 3-4 minutes. Add one tablespoon of cream at a time.
2. Whisk each tablespoon of cream until it's fully combined then add the next. Let the mixture come to a roaring boil for 2-3 minutes. Let the sauce sit in the pot and thicken for 10-15 minutes, mixing every so often. 
3. Using a spoon gently drizzle the sauce all over the cake. Store cake in an air-tight container at room temperature for up to 5 days.