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Add the eggs and sugar to a large bowl and beat together until creamed.
Beat in the vanilla and the butter followed by the sour cream.
Sift together the flour, baking powder and salt and slowly beat into the batter.
Gently fold in the apple pieces.
Butter and flour 6 mini bundt pans and divide the batter equally into each.
Bake in a pre-heated 350 degree oven for 45 minutes or until a cake tester comes out clean.
Allow to cool before removing the cakes from the pans.
Make the sauce by melting the sugar in a pot over a low to medium flame. Do not stir.
When the sugar has completely dissolved, remove it from the heat and add the heavy cream. The mixture will bubble up.
Return to a low heat and stir vigorously until all lumps are gone and the sauce is a light golden brown.
Finish with the butter and sea salt and remove from the heat.
When the cakes have cooled, pour the caramel sauce over each cake and serve the remainder on the side.