Preheat oven to 350°F and grease mini bundt pan with non stick cooking spray and set aside.

In a medium bowl, combine the almond flour, coconut flour, tapioca flour, baking soda, salt and ground sinnamon. Set aside.

In a medium sauce pan, combine the Crazy Richard's Cashew Butter, coconut oil, maple syrup, pecans and apples. Heath on medium-high heat until cashew butter melts and apples begin to soften, about 5 minutes.

In a larger bowl, with a stand mixer fitted with the paddle attachment or a hand mixer, beat together the eggs, maple syrup, almond milk, apple cider vinegar, coconut oil and vanilla on medium speed for 1-2 minutes. Add the dry mixture to the wet and beat on low speed until fully combined.

Place 2 tablespoons of the caramel apple mixture in the bottom of each prepared bundt cup. Reserve the leftover paleo caramel to serve on top of the cakes after baking. Spoon about ⅓ cup of the cake batter into each cup on top of the caramel apple mixture, filling each about 2/3 of the way full.

Bake in prepared oven for 18-20 minutes or until a wooden toothpick inserted comes out clean. Cool cakes in pan on a rack for 5 minutes. Using a sharp knife, loosen the cakes from the sides of the pan. Place wire rack on top and invert, flipping the cakes upside down. Spoon any remaining pecan and apple mixture on top of cakes. Serve warm or let cool.