Preheat the oven to 350° F and liberally grease your Bundt pan.
In a large bowl, mix together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside
Peel, core and shred enough apples to fill three cups. Add to a mixing bowl along with the eggs, sugars, canola oil and buttermilk. Stir until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined.
Add four heaping tablespoons of apple butter to the batter and using large sweeping motions, swirl the apple butter throughout the batter. Pour the cake batter into the prepared Bundt pan and bake for about 50 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then tip the cake out onto a wire rack to cool the rest of the way.
When the cake is cool, make the glaze. Add the butter and sugar to a skillet and stir until the butter is melted. Add the whole milk and stir some more. Cook the caramel until it is a nice deep brown color. Remove the caramel from the heat and immediately pour it into a glass bowl to cool.
Let the glaze cool for about 3-4 minutes, then pour it over the Bundt cake making sure to fill the large grooves in the cake.
Let the cake and glaze set for about 10 minutes before slicing and serving. Enjoy!
