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Apple Cake With Caramel Glaze
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| Serves 16| Hands-On Time: 35m | Total Time: 1hr 45m Ingredients | |
| 1 1/2 cups (3 sticks) | unsalted butter, at room temperature, plus more for the dish |
| 1 cup | granulated sugar |
| 1 cup | light brown sugar |
| 3 | eggs |
| 3 cups | all-purpose flour, plus more for the dish |
| 1 teaspoon | baking soda |
| 3 teaspoons | ground cinnamon |
| 1/2 teaspoon | freshly grated nutmeg |
| 1/2 teaspoon | kosher salt |
| 5 | Granny Smith apples, peeled, cored, and cut into a 1/2-inch dice |
| 1 1/4 cups | coarsely chopped pecans |
| 2 1/4 teaspoons | vanilla extract |
| Caramel Glaze (optional) | |
| vanilla ice cream, (optional) | |
Directions
Heat oven to 325° F. In a large bowl, using an electric mixer on medium-high, beat the butter and the granulated and brown sugars until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, beating after each addition.
In another bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Using a wooden spoon, gradually add the flour mixture to the egg mixture. The batter should be very thick. Stir in the apples, pecans, and vanilla. Scrape the batter into a buttered and floured 9-by-13-inch baking pan.
Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Transfer to a wire rack. Let cool for at least 10 minutes while you make the Caramel Glaze, if using. With a spatula, loosen the sides of the cake. If you want to remove it from the pan, invert it onto a baking sheet, then invert it again, right-side up, onto a platter. With a toothpick or fork, poke holes all over the surface. Pour on the warm sauce. Serve warm or at room temperature, with ice cream, if desired.
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