Mix all ingredients before eggs. Then beat in one egg at a time. Then add sour cream.
Bake at 350 in 8/9 inch layer pans for 30-35 mins or a bundt pan for 50-55 minutes.
Before frosting, freeze each layer of cake to keep it clean from crumbs while frosting. Once chilled, frost and serve. Store in fridge.
With stand or hand mixer beat together butter, powdered sugar, and milk until fluffy white buttercream forms.
Then pour in caramel sauce and beat until incorporated. Top on cake once it’s chilled.
Unwrap caramels and heat in microwave for 2-3 minutes until caramel has been bubbling for a minute.
Quickly dip apples in until caramel coats sides of apples. Set on a parchment paper until set.