INGREDIENTS :
- ½ cup butter, room temp
- 1 ⅔ cup sugar
- 2 eggs
- 1 ½ teaspoons vanilla
- 1 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- 3 cups diced & peeled apples (~2 large apples)
- Optional: ¼ cup chopped pecans or walnuts
CARAMEL
- 1 ⅓ cup brown sugar
- 2 tablespoons half & half
- 4 tablespoons butter
PREPARATION :
- Preheat oven to 350 degrees F and thoroughly grease a 9-inch springform pan.
- In a small bowl, sift together flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat butter and sugar until smooth, then add eggs one at a time, followed by the vanilla.
- Slowly mix the dry ingredients into the wet until just combined, then fold in apples and nuts if using.
- Transfer batter to the prepared pan and bake for 35-40 minutes as you prepare the caramel.
- Caramel: when cake has been baking for 30 minutes, start the caramel. Add brown sugar, half & half, and butter to a small saucepan over medium-low heat. Stir often until the mixture is smooth and fully combined, no need to bring to a full boil.
- Remove cake from oven and pour caramel over the top. Return cake to oven for additional 10-15 minutes or until caramel is cracking and cake is cooked through the center.
- Allow cake to cool at least 15 minutes before slicing.
