Dutch Apple Cake with Caramel Glaze

Step 1: Cake: Preheat oven to 325 degrees F.

Step 2: Butter and Flour a 9x13 inch baking pan.

Step 3: Peel, quarter, core and cut length ways, then cross wise so that you have 16 pieces per apple.

Step 4: In a separate bowl mix flour, cinnamon, nutmeg, baking soda and salt.

Step 5: In a large bowl mix eggs to combine, then whisk in sugars, oil and vanilla, until blended well.

Step 6: Gradually mix in flour mixture until well blended.

Step 7: Fold apples and pecans into batter, just to coat. (The batter will be thick.)

Step 8: Spread batter evenly into the prepared pan.

Step 9: Bake approximately 1 hour, or until a toothpick comes out clean, when testing, in the center of the cake.

Step 10: Remove cake and let cool on wire rack while preparing Caramel Glaze.

Step 11:

Step 12: Caramel Glaze: Melt unsalted butter in a medium skillet.

Step 13: Add dark brown sugar, light brown sugar, whipping cream, and salt.

Step 14: Cook and stir until well blended over medium–low heat, for 2 minutes.

Step 15: Increase heat, and boil for 2 minutes, until dime size bubbles cover the surface of the glaze.

Step 16: Remove from heat, and cool slightly until glaze thickens, approximately 5 minutes.

Step 17: Spoon over cake.