1/2 c. (1 stick) butter
1 c. sugar
1 c. brown sugar
3 eggs
2 tsp. vanilla
2 1/4 c. flour
2 1/4 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
3/4 c. chopped walnuts
7 chopped Granny Smith apples

CARAMEL GLAZE:

2 tbsp. butter
1 c. brown sugar
1 c. powdered sugar
3 tbsp. milk

Heat oven to 350 degrees. In large bowl cream together butter and both sugars. Beat in eggs and vanilla until well blended.

In medium bowl combine flour, baking soda, salt, cinnamon and nutmeg. Add to creamed mixture; stir to combine thoroughly. Stir in apples and walnuts.

Spoon into greased and floured bundt or tube pan. Bake 50-60 minutes or until toothpick comes out almost clean. (Because of apples, the toothpick will be moist.) Cool on wire rack 10 minutes. Turn onto serving dish.

Prepare glaze as follows: Melt butter over low heat. Stir in brown sugar and milk. Remove from heat. Add powdered sugar. Add extra milk if necessary to make pouring consistency. Drizzle over completely cooled cake.