Apple Caramel Coffee Cake
Loi Palmer, November 2005 MMCW
2 sticks butter at room temperature, 1 cup white sugar, 1 cup brown sugar, 3 eggs, 3 cups all-purpose flour, 1 teaspoon baking soda, 3 teaspoons cinnamon, 1/2 teaspoon nutmeg, 3 large Granny Smith apples peeled and cut into chunks, 1 cup coarsely chopped pecans, 2 1/4 teaspoons of vanilla extract.
Caramel topping: 4 tablespoons butter, 1/3 cup white sugar, 1/3 cup brown sugar, 1/2 cup heavy cream.
Heat oven to 325 degrees. In a large bowl use an electric mixer to blend the butter and white and brown sugars until light and fluffy. Add eggs one at a time. Beat after adding each egg. In a separate bowl add flour, baking soda, cinnamon, and nutmeg. Blend the apples, pecan, and vanilla into flour mixture. Next add the sugar mixture and stir with a wooden spoon. The mixture will be thick. Scrape mixture into a buttered 9 x 13 pan.
Bake for 50-60 minutes until a toothpick inserted comes out clean.
In a saucepan, over medium heat, melt butter. Add white and brown sugar, stirring frequently until sugars are dissolved. Stir in cream and bring to a boil. Cook for two minutes. Remove from heat. Drizzle the caramel topping over cake while it is still warm.