Preheat the oven to 325° F.

In a small bowl, stir the vanilla extract and coffee grounds (if using) into the heavy cream and set aside.

Caramelize the honey: place the honey in a deep pot with tall sides (the honey will foam A LOT). Set the pot over medium-low heat and bring the honey up to a boil, stirring regularly. Once foaming, stir constantly and cook to 285° F, about 5-8 minutes. Slowly (and carefully!) whisk in ⅓ of the cream, vanilla and coffee (if using) mixture and stir to combine. Mix in the remaining cream and set aside to cool slightly.

In a medium bowl, combine the granulated sugar and brown sugar breaking up any lumps with your fingers. Whisk in the oil, buttermilk, and eggs to thoroughly combine.

In a large bowl, place the flour, baking powder, baking soda, sea salt, cinnamon and clove and whisk to combine. Make a well in the center and add the wet ingredients and the caramelized honey mixture.

Use a large whisk to slowly pull the dry ingredients into the wet and whisk until combined into a smooth, thick batter.

Using nonstick spray or melted butter and a pastry brush, coat the inside of a 10 inch (12 cup) bundt pan very thoroughly. Don't miss the inner column - this batter is sticky!

Fill the prepared bundt pan and bake at 325°F until a toothpick inserted into the center comes out clean and the cake springs back to the touch, about 50-55 minutes.  

Cool for 20 minutes before unmolding, then let cool completely and dust with powdered sugar. Enjoy with fresh whipped cream and a dollop of apple butter!