Ingredients
2cupsall-purpose flour
1tspbaking powder
½tspbaking soda
¾tspsea salt,or table salt
2tspground cinnamon
½tspground nutmeg
¼tspground cloves
4cupsapples,peeled, cored and diced into ¼-inch bits
1tbsplemon juice,fresh
1cupgranulated sugar
¼cuplight-brown sugar,packed
½cupunsalted butter,softened
2largeeggs
½cuppecans,chopped, for topping (optional)
½cupunsalted butter,diced into 1 tbsp pcs
1cuplight-brown sugar
¼cupmilk
¼tspsea salt,fine, or table salt
½tspvanilla extract
Preparation
Preheat oven to 350 degrees F. Spray a 13×8-inch baking dish with non-stick cooking spray.
In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves for 20 seconds, set aside. In a separate medium mixing bowl toss apple cubes with lemon juice, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment whip together granulated sugar, brown sugar, and butter until pale and fluffy.
Mix in eggs one at a time. With mixer set on low speed slowly add in flour mixture and mix just until combined. The batter will be really thick.
Add apples and mix just until combined, with the batter still thick. Pour batter into prepared baking dish and spread into an even layer.
Bake in preheated oven for 33 to 38 minutes, or until toothpick inserted into center comes out free of batter.
Let cool for about 5 minutes then cut into squares.
In a medium saucepan, combine butter, brown sugar, milk, and salt.
Bring mixture to a boil over medium heat, stirring occasionally. Allow to boil for 1 ½ minutes, stirring occasionally.
Let sauce cool slightly. Serve warm with pecans over cake. Enjoy!
