Whisk together flour, cinnamon, allspice, baking powder, baking soda and salt; combine the dry ingredients with the wet just until just mixed. Gently stir in the chopped apples. Pour into greased 10 inch (3L) bundt pan.
Bake at 325°F (160°C) until an inserted toothpick comes out dry, about 40-50 minutes. Let cool in the pan for 10 minutes, then turn onto a rack.
Once the cake has completely cooled, place on serving plate and drizzle with slightly warmed Chinook Honey Caramel Spread.