First, preheat the oven to 350° Fahrenheit and generously grease a 10-cup bundt pan with room temp butter (not melted) then set aside. In a large bowl, whisk together the butter, sugar, brown sugar, eggs, sour cream, vanilla, and calvados or other apple brandy. Add in the flour, almond flour, baking powder, salt, and all spices and stir until fully combined. Finally, peel and core your apples, and cut half of them into 1/2 inch chunks, and grate the rest. Add all of the grated and chunked apples into the batter and stir until smooth.
Pour batter into the bundt pan and smooth top, then bake for 70-85 minutes or until a skewer inserted into the center of one side of the cake comes out clean. Let the cake cool nearly completely before turning out onto a serving platter.
To make the caramel sauce:
In a small saucepan, constantly stir the white sugar over medium heat until the sugar begins to melt and clump. Continue stirring constantly until sugar has completely melted, then add in the room temp butter and stir vigorously until butter is completely combined. It may be easier to take the pan off of the heat to finish stirring this together then put back on the heat while drizzling in the heavy cream and stirring until smooth. Continue to boil for one minute until slightly thicker, then remove from heat, add in the apple brandy, and stir until smooth. Pour caramel into a bowl and leave in the fridge to cool and thicken.
To make the caramel apple brandy glaze:
In a cereal bowl, combine 1 1/2 cups of sifted powdered sugar with three Tbsp of apple brandy, and 1/4-1/2 cup of the cooled caramel sauce. Stir with a spoon or whisk until smooth, and add more caramel sauce if the glaze is too thick to pour.
Once cake has cooled a bit, turn out onto a platter and pour glaze over the top - then serve!