π Instructions
1οΈβ£ Prepare the cake batter:
Preheat the oven to 175Β°C (350Β°F). Grease a 9-inch round or square baking pan. In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
2οΈβ£ Mix the wet ingredients:
In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk until smooth. Gently fold in diced apples and chopped pecans.
3οΈβ£ Bake the cake:
Pour the batter into the prepared pan, smoothing the top. Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool slightly in the pan before transferring to a serving plate.
4οΈβ£ Make the caramel glaze:
In a saucepan, melt the butter over medium heat. Stir in brown sugar and heavy cream. Bring to a gentle boil, then reduce the heat and simmer for 2-3 minutes, stirring constantly. Remove from heat and stir in vanilla extract. Let it cool slightly to thicken.
5οΈβ£ Assemble the cake:
Pour the caramel glaze over the warm cake, allowing it to drip down the sides. Garnish with extra chopped pecans if desired.
