Preheat oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt pan.

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

In another large bowl, cream softened butter with granulated sugar and brown sugar for 3-4 minutes until light and fluffy.

Add eggs one at a time, beating well after each addition, then mix in vanilla extract.

Alternate adding dry ingredients and buttermilk to wet ingredients, beginning and ending with flour mixture, mixing just until combined.

Gently fold in diced apples and chopped pecans until evenly distributed.

Pour batter into prepared bundt pan and tap gently to release air bubbles.

Bake for 55-65 minutes until a skewer inserted in center comes out clean.

Cool in pan for 15 minutes, then invert onto wire rack over baking sheet.

For caramel glaze, combine brown sugar, heavy cream, and butter in saucepan over medium heat, stirring until butter melts.

Bring to gentle boil and cook for 3-4 minutes without stirring to thicken.

Remove from heat, stir in vanilla and salt, then cool for 5 minutes until thick but pourable.

Pour warm caramel over cake, allowing it to drip down sides naturally.

Press whole pecans into top of cake while caramel is still soft.

Let glaze set for 30 minutes before slicing and serving.