2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/4 teaspoon baking soda 1/2 cup butter, softened 2 cups sugar 2 eggs 6 cups coarsely chopped unpeeled cooking apples (about 5 to 6 medium apples) 1 cup chopped walnuts 1 recipe Buttery Caramel Sauce Buttery Caramel Sauce Yield: about 1-1/4 cups Ingredients 1/3 cup butter 1/3 cup granulated sugar 1/3 cup packed brown sugar 1/3 cup whipping cream 1/2 teaspoon vanilla

1. Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan; set pan aside. In a medium bowl stir together the flour, baking powder, salt, nutmeg, cinnamon, and baking soda; set aside. 2. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs one at a time, beating well after each addition. Add flour mixture to butter mixture, beating on low speed just until combined. Fold in apples and walnuts. (Batter will be thick.) Spread batter in prepared baking pan. 3. Bake in the preheated oven for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 45 minutes. Serve warm with Buttery Caramel Sauce. Makes 16 servings. From the Test Kitchen Cool cake; cover cake pan with foil and freeze for up to 1 month. Thaw covered cake in the refrigerator overnight. Reheat cake, covered, in a 325 degrees F oven about 30 minutes or until warm. Sauce can be covered and refrigerated for up to 1 week. Reheat in a saucepan over medium heat. 1. In a small saucepan melt butter over medium heat. Stir in sugars and cream. Bring to boiling, stirring constantly. Remove from heat; stir in vanilla. Serve warm. Makes about 1-1/4 cups