CARAMEL APPLE CAKE WITH CARAMEL-NUT FROSTING

"The brown sugar in this cake gives it a coarse texture and light caramel color. Fresh apples add flavor and moisture. The finishing touch, the caramel-nut frosting is the best!"

FOR THE CAKE:
1 3/4 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. Clabber Girl Baking Powder
1 1/2 tsp. ground cinnamon
1/4 tsp ground ginger
2 1/2 cups brown sugar, packed firmly, divided use
3/4 cup butter, softened to room temperature
3 eggs
1 1/2 tsp. vanilla extract, divided use
1 1/2 cups peeled, chopped apples
FOR THE CARAMEL-NUT FROSTING:
1/3 cup margarine
1/4 cup milk
1/8 tsp. salt
1 1/2 cups sifted confectioners' sugar (measure, then sift)
1 cup chopped walnuts or peanuts*

Preheat oven to 350 degrees F. Grease a 13x9-inch baking pan.

TO MAKE THE CAKE:
In a bowl, combine flour, salt, baking soda, baking powder and cinnamon. Mix well with wire whisk; set aside.

In a separate bowl, combine butter and 1 1/2 cups brown sugar. Mix with electric mixer until creamy; add eggs, one at a time, beating after each addition. Add 1 teaspoon vanilla. Slowly add dry mixture to this, mixing well. Fold in chopped apples. Pour batter into prepared baking pan.

Bake at 350 degrees F for 30-40 minutes, until toothpick inserted in center comes out clean. Cool on wire rack.

TO MAKE THE CARAMEL-NUT FROSTING:
In a medium saucepan melt margarine over low heat, add the remaining 1 cup brown sugar and continue to cook over low heat for two minutes, stirring constantly.

Pour in milk and salt; cook over medium heat until mixture comes to boil. Boil for 3 minutes. Remove from heat and cool.

Stir the remaining 1/2 teaspoon vanilla into the cooled frosting mixture. With electric mixer, beat in confectioners' sugar.

Spread frosting on top of cooled cake and top with nuts.

This recipe also makes great individual cupcakes, if preferred.

*TIP:
Bake chopped nuts on a baking sheet for about 10 minutes at 300 degrees F before using. Roasting the nuts will make them slightly crunchy, and more flavorful.

Adapted from source: Clabber Girl, September 2001