Apple Cake {with homemade caramel sauce}

Happy 1st day of Fall!

Too bad it was 102 degrees out today. And, it is supposed to stay in the 100's all week.
I call that a Fall FAIL.
Fall weather doesn't really start in California until October, so I have a couple more weeks of warm weather & then it will be Fall!
Fall is my FAVORITE season. I LOVE, LOVE, LOVE it!

You can read my Top 10 reasons for loving Fall HERE.

Since we get so many APPLES from our tree in the fall, that means I get to doing a lot of baking with our apples. My aunt is the apple pie master, so I don't even attempt to replicate it. I stick to making apple crisps & apple cake. I may even try applesauce this year!
The first time I had this apple cake was about 6 years ago. I found the recipe in one of our church cookbooks. This cake is delicious & one of my favorite things to make in the fall, so I thought would share it here! When it bakes, it fills your house with an aroma of fall, so even if it is 100 degrees outside, it smells like fall inside!
I think I mostly like this cake because you make a homemade caramel sauce to go with it. Who can resist a good caramel sauce?
Apple Cake with Homemade Caramel Sauce

Here is what you need for the cake:
1/2 cup pecans
1 stick of butter (at room temperature)
1 cup sugar
2 eggs (at room temperature)
1 cup flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. ground nutmeg
3 apples (peeled, cored & chopped)
Whipped cream for garnish

First, peel the apples:
Chop & Dice the apples:
In a food processor/blender, finely grind the pecans.
In a large bowl, cream the butter & sugar until fluffy.
Add the eggs and beat until well blended.
In a medium bowl, stir the flour, baking soda, salt, cinnamon & nutmeg together.
Stir the dry mixture into the wet mixture just until blended.
Fold the apples & nuts until blended.
Pour into a 9 inch greased round cake pan.
Bake at 350 for 50 minutes (or until center is cooked through).
Let cool for 15 minutes in pan, but place pan on a cookie sheet.
Carefully remove cake from pan to a plate (or cake stand)
While the cake is baking, you can make the Homemade Caramel Sauce!
Here is what you need for the Caramel Sauce:
1 stick of butter
1 cup brown sugar
1 1/2 tsp. vanilla
1/2 cup evaporated milk

In a small saucepan, melt the butter and brown sugar together over medium heat while stirring. Bring to a boil, whisking constantly.
Remove from heat and whisk in the vanilla & evaporated milk. Set aside & keep warm.
(If making ahead, the caramel sauce will keep refrigerated in an airtight container for 3 days)

To serve, ladle a large spoonful of the hot caramel sauce onto a dessert plate.
Place a wedge of cake onto the sauce and add a dollop of whipped cream.
(I make my own whipped cream, but you can use store bought if you prefer!)
Then, garnish with a few thin fresh apple slices & serve!
(I dip the apple slices in the leftover caramel sauce on my plate, yum!)