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Make the cake
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1. Preheat oven to 325 degrees F
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Grease and flour a 12 cup Bundt pan. Combine the flour, baking powder, baking soda and salt in a medium mixing bowl.
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2. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Add the Ricotta cheese and beat until smooth.
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3. With the mixer on medium speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the apple cider, vanilla, and cinnamon.
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4. Turn the mixer to low and add the flour mixture 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed. Fold in diced apples with a wooden spoon.
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5. Scrape the batter into the prepared pan. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.
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6. Cool the cake in the pan for 15 minutes, the invert onto a rack to cool completely.
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Make the Caramel Sauce:
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1. While the cake is baking, combine the sugar and water in a small heavy saucepan. Bring to a boil. Continue to boil the mixture until it turns a light amber color. Do not stir. If part of the syrup is turning darker than the rest, gently tilt the pan to even out the cooking. If needed, you can occasionally wash down the sides of the pan with a pastry brush dipped in very cold water.
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2. When the syrup is a uniform amber color, slowly stir in the heavy cream- slightly warmed, with a long handled wooden spoon. Mixture will bubble up. When the bubbling has subsided, remove the pot from the heat, and stir in the butter and sea salt until the butter is melted. Transfer to a large heatproof measuring cup and let cool to warm before using.
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3. Pour 1/2 of the sauce over the cake and let drizzle down the sides. Cut cake in wedges and serve with sauce.
