By Hannah Wallace, Editor

Ingredients:

1 1/2 cups all purpose flour

1 cup sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

2 eggs

1/2 cup melted butter

1 teaspoon vanilla

1 1/2 cups finely chopped apples

1/2 cup pecans or walnuts, chopped

Caramel Glaze:

1/2 cup packed brown sugar

3 tablespoons of butter

1/2 teaspoon vanilla

1 tablespoon of heavy cream or whole milk

1. Heat the oven to 350 degrees. Grease an 8 inch cake pan (round or square) and set aside. In a medium bowl, combine the flour, sugar, baking soda, salt and cinnamon. Stir with a whisk until well combined.

2. Use a mixer with a large bowl to beat the eggs until they are light and foamy. A hand mixer can also be used. Add the melted butter and vanilla and beat well.

3. Stir in the flour mixture with a spoon and continue stirring the batter until the flour disappears. Add the apples and nuts (if using) and stir to mix them into the batter.

4. Scrape batter into prepared pan and bake for 40-45 minutes, or until toothpick inserted into the center comes out clean. Place the hot cake on a wire cooling rack. While the cake is still hot prepare the glaze. Combine all the ingredients in a saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil. Cook for 3-5 minutes.  Spoon the hot glaze over the still hot cake. Let the glazed cake cool completely before serving straight from the pan with or without ice cream. Store covered in an airtight place, such as the microwave, to keep it fresh.