Grease the bundt tin with butter and dust with ground almonds while preheating a warming drawer to 28°C.
Warm milk and 25ml of water in a heatproof bowl over simmering water until it reaches 45°C.
Cream sugar and butter together then add flour, cinnamon, salt, zest, and yeast to the mixer bowl.
Combine the warm milk and eggs into the flour mixture and mix for five minutes until sticky.
Fold in diced apples and sultanas then transfer to the tin and prove for 70 minutes until doubled.
Preheat the oven to 190°C.
Boil 40g butter, calvados, cinnamon, vanilla, honey, lemon juice, and 120ml water in a pan.
Simmer apples in the liquid for eight minutes until tender then stir in remaining butter and cool.
Bake the cake for 35 to 40 minutes and let it cool in the tin for five minutes.
Roast blanched almonds on a tray until golden-brown.
Turn the cake out onto a plate and cool for five minutes.
Prick the cake and drizzle with the apple sauce.
Decorate with almonds and serve with the honeyed apples and extra sauce.