Angie Garrett's Favorite Apple Cake

In loving Memory of Angie

For the cake:

1 cup light brown sugar, packed
1 cup granulated sugar
1 1/2 cups vegetable oil
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg (optional)
½ teaspoon salt
5 apples (WA Granny Smith or WA Golden Delicious)
(Peeled and diced into ½ inch pieces)
1 ¼ cups coarsely chopped pecans or walnuts
2 ¼ teaspoons vanilla

For the glaze:

4 tablespoons (1/2 stick) butter
¼ cup granulated sugar
¼ cup light brown sugar
½ cup heavy cream

To prepare cake:

Preheat oven to 325 degrees. Butter and flour an 8-by-13 inch baking pan.

1. In a mixing bowl, beat both sugars and oil until very well blended. Add the eggs, one at a time, beating well after each addition. Sift together flour, baking soda, cinnamon, nutmeg and salt and gradually add to sugar/egg mixture, mixing just until well blended. Stir in the apples, pecans and vanilla and pour into pan.

2. Bake for 1 to 1 ¼ hours (begin to check after 50 minutes), until a toothpick inserted in the center of the cake comes out clean. Remove from oven and allow to cool in the pan while preparing the glaze.

To prepare the glaze:

3. In a saucepan, melt the butter over low heat. Add both sugars and salt. Stir until blended and cook over medium-low heat for 2 minutes. Stir in the cream and boil for 2 minutes stirring constantly. Remove from heat.

4. With a skewer or toothpick, poke holes all over the top of the cake. Pour the glaze over the surface.

5. Serve warm or at room temperature. Top with whipped cream or ice cream if desired.