Serves 10 – 12
1 cup sugar
pinch of cream of tartar
¼ cup fresh apple cider
¼ cup pareve whipping cream
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
¼ teaspoon kosher salt
Nonstick vegetable oil spray
1¼ cups (2½ sticks) unsalted margarine
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
2⅓ cups all-purpose flour
1¼ cups slivered almonds
2 teaspoons baking powder
2 teaspoons kosher salt
1½ teaspoon freshly grated nutmeg
1½ teaspoon ground cinnamon
1 teaspoon ground allspice
¾ teaspoon ground ginger
½ teaspoon freshly ground black pepper
½ teaspoon ground cloves
1 cup (packed) dark brown sugar
1 cup sugar
¾ cup powdered sugar plus more for dusting
1 teaspoon finely grated lemon zest
3 large eggs
5 large egg yolks
1 cup pareve soy milk or non-dairy creamer
Combine sugar, cream of tartar, and ¼ cup water in a medium saucepan over medium heat, stirring until sugar dissolves. Cook, without stirring and occasionally swirling pan for even cooking, until mixture turns a dark amber color. Remove from heat; slowly add apple cider, pareve cream, vinegar, vanilla, and salt (mixture will bubble vigorously), whisking to combine. Return pan to medium heat and bring to a vigorous boil. Reduce heat to a simmer and cook, stirring to dissolve any caramel bits, for 1 minute. Remove from heat and let cool. Set aside. Caramel sauce can be made 1 week ahead. Cover and chill. Rewarm slightly before using.
Arrange a rack in middle of oven and preheat to 350°. Generously coat Bundt pan with nonstick spray. Place margarine in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Carefully remove vanilla bean; pour brown butter into a medium bowl and chill until slightly firm, about 45 minutes.
Pulse flour and almonds in a food processor until almonds are finely ground. Transfer to a large bowl. Whisk in baking powder and next 7 ingredients; set aside.
Using an electric mixer on medium speed, beat brown butter, brown sugar, sugar, and ¾ cup powdered sugar in a large bowl, frequently scraping down sides and bottom of bowl and beaters, until light and fluffy, about 5 minutes. Mix in lemon zest. Add eggs and yolks one at a time, beating to blend between additions; beat mixture until fluffy, about 3 minutes.
Reduce speed to low. Add half of dry ingredients; mix until almost blended. Add soymilk and mix until almost blended. Add remaining dry ingredients; mix until batter is blended and smooth. Scrape into prepared pan. Tap pan gently on counter to even out.
Bake until a tester inserted near the center of cake comes out clean and cake is dark golden brown and has begun pulling from sides of pan, 65–70 minutes.
Transfer pan to a wire rack. Let cake cool in pan for 25 minutes. Invert cake onto rack and let cool completely, about 1 hour. Cake can be made 2 days ahead. Store airtight at room temperature.
Dust cake lightly with powdered sugar. Drizzle caramel sauce over cake, allowing it to drip down sides and into grooves and crevices. Serve remaining sauce alongside.