Ingredients:
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 cup buttermilk
1 1/2 cups peeled and diced apples (such as Granny Smith or Honeycrisp)
1 cup chopped pecans
For the Caramel Glaze:
1/2 cup packed brown sugar
1/4 cup unsalted butter
1/4 cup heavy cream
Pinch of salt
1 teaspoon vanilla extract
Additional chopped pecans for garnish (optional)
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Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, then add the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until just combined. Do not overmix.
Fold in the diced apples and chopped pecans until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and spread it out evenly.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the caramel glaze. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, and salt. Bring the mixture to a gentle boil, then reduce the heat and simmer for 2-3 minutes, stirring constantly, until slightly thickened.
Remove the caramel glaze from the heat and stir in the vanilla extract. Let it cool slightly.
Once the cake is done baking, remove it from the oven and allow it to cool in the pan for 10 minutes.
Carefully transfer the cake to a wire rack to cool completely