3cupschopped and paried apples*small chunks, aout 2 1/2 med apples
1/2cuproughly chopped pecans
1 1/2cupslight brown sugar*lightly packed
2tbspmilk*or half and half
Preaheat oven to 350℉ and grease a 9 inch springform pan. Set aside.
Cream butter with sugar. Add eggs and vanilla, beat well
In a seperate medium bowl sift flour, salt, spices and baking soda. Stir well.
Working in 2 batches add dry mixture to wet. Mix just until mixed making sure to scrape down sides of bowl.
Stir in apples and nuts.
Bake for 40 mins before adding topping.
After 30 mins of baking add caramel topping ingredients to a small sauce pan. Heat on low until butter is melted and sauce is well blended. (Note: The sugar in the sauce doesn not have to be melted. The ingredients just need to be well incorporated.)
Once the first 40 mins of baking is done, remove cake from oven and place springform pan onto sided cookie sheet (to help prevent any spillage from caramel sauce). Pour caramel topping evenly over the top of cake and return cake to oven. Bake for an addittional 20 minutes.
Let cool enough to eat. Serve either warm or cool.
*Please use as many organic ingredients as possible.