It is fall. Fall means wonderful things like apples at their peak of deliciousness. Fall means things like warm desserts that are taken from the oven and smothered with something buttery, caramely, delicious. Fall means I'd better step up my work out if I plan to eat things as gooey and sweet and satisfying as this. And I will be eating things just like this, many, many times this Fall.
7 small to medium baking apples, such as granny smith, peeled, cored, and cut into 16 slices each (I used 3 medium and 4 large and I think it was too many)
3 c. flour
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. salt
1/2 tsp. nutmeg
1 1/2 c. vegetable oil
1 c. brown sugar
1 c. sugar
2 1/2 tsp. vanilla
1/4 c. chopped pecans
6 Tbsp. butter
1/3 c. dark brown sugar
1/3 c. light brown sugar
1/2 c. heavy whipping cream
1. Preheat oven to 325. Butter and flour a 9X13" baking dish.
2. In a medium bowl stir together the flour, cinnamon, nutmeg, baking soda and salt. In a large bowl combine the eggs, sugars, oil and vanilla.
3. Gradually add the dry ingredients to the wet. Fold in the apples and the pecans just until coated (the batter will be very thick).
4. Spread batter into prepared baking pan. Bake for 50-60 minutes or until toothpick inserted in the center comes out clean. Remove from oven and allow to cool for 30 minutes.
5. While cake is cooling prepared the caramel glaze: Over medium heat melt the butter in a medium saucepan. Stir in the sugars, cream and a pinch of salt. Lower the heat to medium-low; cook and stir until blended for about 2 minutes. Increase the heat back to medium and boil the caramel 2 more minutes stirring constantly. Remove from the heat and allow to cool slightly. Drizzle over cake.