Sticky Caramel Apple Spice Cake

Preheat the oven to 350ºF. Grease a 9X13-inch baking pan with non-stick spray.

In a large bowl using a handheld electric mixer, cream together butter and white sugar. Add the eggs, vanilla, and sour cream and continue beating.

In a small bowl, whisk together flour, baking soda, cinnamon, and allspice. Add the dry ingredients to the wet ingredients and mix on low speed just until combined. Fold in the apples.

Pour the batter into the prepared pan and smooth out the top. Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean. Remove cake from the oven but leave the oven on at 350ºF.

In a small pot stir together the butter, brown sugar, whipping cream, and cinnamon. Bring to a boil over medium heat and let boil for 2-3 minutes whisking constantly.

Pour caramel sauce over the hot cake and place the cake back in the oven for 3-5 minutes or until the sauce starts to bubble.

Let the cake cool for 10-15 minutes or until ready to serve. Best served while still warm with ice cream. Enjoy!