Caramel Apple Cake with Salted Caramel Topping

For the cake:
Preheat oven to 350ºF. Cream the white sugar, brown sugar, eggs and oil. Add flour, cinnamon, nutmeg and vanilla. Stir in the diced apples and pecans. The batter will be quite stiff. Spread into a greased 9 x 13″ pan. Bake for 45-55 minutes until a toothpick inserted in the center of the cake comes out clean. When the cake is done, use the end of a knife and poke several slits in the cake and pour the warm salted caramel topping over the cake.

For the topping:
In a medium saucepan heat the brown sugar, heavy cream, butter and vanilla over medium heat. Bring to a boil and stir constantly until the brown sugar dissolves, about 3 minutes. Remove from heat and stir in the sea salt. Pour over warm cake.

Enjoy!