Instructions
1. **Prepare the Cake Batter:** Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8 inch square baking dish.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
5. Gently fold in the diced apples. Pour the batter into your prepared cake pan, spreading it evenly.
6. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. **Make the Caramel Glaze:** While the cake is baking or cooling, prepare the caramel glaze. In a small saucepan over medium heat, combine the brown sugar, butter, and milk/cream. Bring to a gentle boil, stirring constantly, until the sugar is dissolved.
8. Remove from heat and stir in the vanilla extract and a pinch of salt.
9. Gradually whisk in the powdered sugar until the glaze is smooth and free of lumps. If the glaze is too thick, add a tiny bit more milk/cream; if too thin, add a tiny bit more powdered sugar.
10. **Glaze the Cake:** Once the cake has cooled slightly (it can be warm, but not piping hot), pour the caramel glaze evenly over the top, allowing some to drip down the sides.
11. Let the glaze set for a few minutes before slicing and serving.
Short Tips:
* **Apple Choice:** Granny Smith apples offer a lovely tart contrast, while Honeycrisp or Fuji will provide a sweeter, crisp bite.
* **Buttermilk Substitute:** If you don’t have buttermilk, you can make your own by adding ½ tablespoon of lemon juice or white vinegar to ½ cup of regular milk. Let it sit for 5 minutes before using.
* **Don’t Overmix:** Overmixing the cake batter can lead to a tough cake. Mix until just combined.
* **Warm Glaze:** The glaze will be easier to pour and spread if it’s still warm. If it thickens too much, you can gently reheat it over low heat, stirring constantly.
* **Storage:** Store leftover cake at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 5 days.
