Preheat the oven to 325 ºF. Prepare your bundt pan by evenly greasing the inside with a solid fat like shortening or butter, then dust with flour, OR you can spray the inside with a baking spray like Baker's Joy (NOT cooking spray). Set aside.
In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, brown sugar and granulated sugar for at least 5 minutes, until the mixture is light and fluffy. Scrape down the bowl with a spatula.
Add the eggs, one at a time, mixing each one in very well before adding the next.
Add the vanilla extract and the sour cream, and mix them in for another minute.
Add the dry ingredients, half at a time, mixing on low to incorporate it without overmixing.
When the flour has almost disappeared into the batter, take the mixer bowl off the stand and remove the paddle. Switch to a spatula.
Drop in the chopped apples and fold them in with the spatula, making sure that the ingredients are evenly mixed, lifting the batter up from the bottom to ensure there's no flour hidden down there.
Dollop the batter into the prepared pan, smoothing the surface with an offset spatula. Bang the pan a few times, or run a knife through the batter to make sure that there are no air pockets.
Bake the cake on the middle rack for 90 minutes, checking after 75 minutes to see how it's doing. Use a skewer to test if the cake is done or not, making sure to poke through cake, not apple. The skewer should come out clean when the cake is baked. The edges of the cake will be a deep golden brown colour, and the surface will feel firm and slowly bounce back when gently pressed with your fingertips.
Let the bundt cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely, then transfer it to a serving plate.