Caramel-Glazed Apple Cake

Ingredients:

• Cake
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 1 1/2 cups vegetable oil
  • 3 eggs
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp fresh-ground nutmeg
  • 1/2 tsp salt
  • 5 Washington Granny apples, cored, peeled and cut in 1/2-inch pieces
  • 2 1/4 tsp vanilla extract
  • 1 1/4 cups chopped pecans or walnuts (Optional)
• Caramel Glaze
  • 4 tbsp unsalted butter
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • Pinch of salt
  • 1/2 cup heavy cream

Tools:

• Stand mixer
• Food preparation gloves
• Medium saucepan
• Oven
• Skewers or toothpicks

Directions:

Preheat oven to 325°F. Butter and flour a 9-by-13-inch pan.

To prepare the cake, combine both sugars and oil in mixer and beat on low until very well blended. Add eggs one at a time, beating on medium-low after each addition until the egg is no longer visible. In a separate bowl sift together flour, baking soda, cinnamon, nutmeg and salt. Stirring by hand using a stiff spatula or a large spoon, gradually add the dry ingredients to the wet ingredients. Stir only long enough to combine ingredients–batter will still be lumpy. Add apples, pecans and vanilla to the bowl, don gloves, and mix using hands until apple pieces are thoroughly integrated. Pour into pan.

Bake for 50-75 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan while preparing the glaze.

To prepare the glaze, melt butter in a saucepan over low heat. Stir in both sugars and salt. Cook over medium-low heat for 2 minutes. Add cream and boil for 2 minutes, stirring constantly.

Poke a large number of holes in the cake with a skewer or toothpick. Pour on the glaze.

Serve warm or at room temperature.