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 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 (I omitted these)
2 1/4 teaspoons vanilla extract
Caramel Glaze, recipe below
Heat oven to 325 degrees F. Grease and flour a 9x13 baking dish.
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 baking dish. 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.
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. Tip: This rich, moist cake travels exceptionally well in its baking pan.
4 tablespoons unsalted butter
1/4 cup granulated sugar
1/4 cup light brown sugar
1/8 teaspoon kosher salt1/2 cup heavy cream
In a saucepan, over medium-low heat, melt the butter. Add the granulated and brown sugars and salt. Cook, stirring frequently, for 2 minutes. Stir in the cream and bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat.