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Submitted by: Brenda Smith from Delaware, OH
Originally shared on the web 11/14/2019

1-1/2 c. butter, softened
1 c. sugar
1 c. brown sugar, packed
3 eggs
3 c. all-purpose flour
1 t. baking soda
1/2 t. salt
2 t. cinnamon
1/2 t. nutmeg
5 Granny Smith apples, peeled, cored and diced
1-1/4 c. chopped pecans
2-1/4 t. vanilla extract

Caramel Glaze:
1/4 c. butter
1/4 c. sugar
1/4 c. brown sugar, packed
1/8 t. salt
1/2 c. whipping cream

In a large bowl, combine butter and sugars. Beat with an electric mixer on medium-high speed until light and fluffy. Beat in eggs, one at a time; set aside. In a separate bowl, combine flour, baking soda, salt and spices. Using a wooden spoon, gradually add flour mixture to butter mixture to form a very thick batter. Stir in remaining ingredients. Pour batter into a greased and floured 13"x9" baking pan. Bake at 325 degrees for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool cake in pan on a wire rack for at least 10 minutes. Poke holes all over surface of cake with a fork. Prepare Caramel Glaze: Melt butter in a saucepan over medium-low heat. Add sugars and salt. Cook, stirring often, for 2 minutes. Stir in cream and bring to a boil. Cook, stirring constantly, for 2 minutes. Pour warm Caramel Glaze over cake. Serve warm or cooled. Serves 16.