1 1/2 cups granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
1 tsp nutmeg
1 tsp cinnamon
3 cups chopped and paried apples *small chunks, aout 2 1/2 med apples
1/2 cup roughly chopped pecans
Caramel Topping:[/b]
1 1/2 cups light brown sugar *lightly packed
2 tbsp milk *or half and half
3 tbsp butter
Cake: Preheat oven to 350℉ and grease a 9 inch springform pan. Set aside. Cream butter with sugar. Add eggs and vanilla, beat well. In a separate medium bowl sift flour, salt, spices and baking soda. Stir well. Working in 2 batches add dry mixture to wet. Mix just until mixed making sure to scrape down sides of bowl. Stir in apples and nuts. Bake for 40 mins before adding topping. Caramel Topping: After 30 mins of baking add caramel topping ingredients to a small sauce pan. Heat on low until butter is melted and sauce is well blended. (Note: The sugar in the sauce doesn not have to be melted. The ingredients just need to be well incorporated.) Once the first 40 mins of baking is done, remove cake from oven and place springform pan onto sided cookie sheet (to help prevent any spillage from caramel sauce). Pour caramel topping evenly over the top of cake and return cake to oven. Bake for an additional 20 minutes. Let cool enough to eat. Serve either warm or cool.