3 1/2 sticks unsalted butter (room temp)

1 1/4 cups granulated sugar

1 1/4 cups light brown sugar

3 eggs

3 cups all-purpose flour

1 tsp. baking soda

3 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp kosher salt

5 Granny Smith apples, peeled, cored, & diced

1 1/4 cups chopped pecans

2 1/4 tsp vanilla extract

1/2 cup heavy cream 

 

(I used salted butter and cut back on the salt.

I also sprayed the pan w/Pam).

 

For the cake:  Heat oven to 325.  Using an electric

mixer, beat 3 sticks of butter, 1 cup each of granulated

sugar and brown sugar until light & fluffy (3-5 min.).

Add eggs 1 at a time.  Combine flour, soda, cinnamon,

nutmeg, & salt.  Stir flour mixture into egg mixture.

Add apples, pecans, & vanilla.  Pour into buttered &

floured 9 x 13 baking dish.  Bake about 50 min.  Using

a toothpick, poke holes in the cake.  Cool 10 min.

 

For the caramel glaze:  In a pan over medium heat,

heat remaining butter and both sugars w/a pinch of salt. Cook, stirring 2 min.  Add cream and bring to a boil. Cook, stirring 2 more min.  Pour glaze over cake and serve warm (or room temp.  Would refrigerate leftovers).