Ingredients
Method
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan to prevent sticking.
2. Mix the Dry Ingredients:
- In a medium bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Cream the Butter and Sugar:
- In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
5. Add Apples and Nuts:
- Fold in the diced apples and nuts (if using).
6. Bake the Cake:
- Pour the batter into the prepared springform pan. Spread evenly and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
7. Prepare the Caramel Glaze:
- While the cake is baking, combine the brown sugar, half & half, and butter in a small saucepan. Heat over medium-low heat, stirring frequently, until smooth and fully combined.
8. Add the Caramel and Finish Baking:
- Pour the caramel glaze over the partially baked cake. Return the cake to the oven for an additional 10–15 minutes, allowing the caramel to seep into the cake.
9. Cool and Serve:
- Let the cake cool in the pan for 15 minutes before removing the sides of the springform pan. Serve warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Notes
- Use tart, firm apples like Granny Smith or Honeycrisp for the best results.
- For a dairy-free option, substitute the butter with vegan butter and the cream with coconut cream.
- To store leftovers, wrap the cake tightly in plastic wrap and refrigerate for up to 3 days.
- Enhance the glaze with a pinch of sea salt for a sweet-and-salty twist.