Spice Cake with Apple Cobbler Topping

Ingredient ULF # Portion
Cake:
Grassland Unsalted Butter 214676 3/4 cup
United Sugar Brown Sugar 340836 1 cup
Sparboe Farms Large Egg, well beaten 215608 1 each
Daisy Sour Cream 152314 1 cup
C.F. Sauer's Vanilla Extract 312504 1 tsp.
Int'l Food All-Purpose Flour 345010 2 cups
Hospitality Baking Soda 347401 1 tsp.
C.F. Sauer's Ground Nutmeg 299065 1 tsp.
C.F. Sauer's Ground Cloves 298505 1 tsp.
C.F. Sauer's Ground Cinnamon 298422 2 tsp.
Diamond Crystal Kosher Salt 308710 1/4 tsp.
Cobbler Topping:
Granny Smith apples, peeled and sliced firm 100834 8 cups
United Sugar Brown Sugar 340836 1 cup
Diamond Crystal Kosher Salt 308710 Pinch
C.F. Sauer's Ground Cinnamon 298422 1 tsp.
C.F. Sauer's Ground Nutmeg 299065 1 tsp.
Grassland Unsalted Butter, diced 214676 3 Tbsp.
Int'l Food All-Purpose Flour 345010 1/3 cup
Fisher Chopped Walnuts 430612 1 cup

Preheat oven to 350°F. For the cobbler topping, grease a 12-inch Dutch oven or a large, deep baking dish. Add the apples, sugar, salt, cinnamon, nutmeg, butter and flour. Mix well, then sprinkle with walnuts. Set aside. For the spice cake, in a large bowl or mixer, cream together butter and brown sugar. Mix in the egg, sour cream and vanilla. Sift the flour, baking soda, nutmeg, cloves, cinnamon and salt together into a separate bowl. Add the dry ingredients to the shortening mixture and mix thoroughly. Spoon the cake batter over the apple topping, then bake until cake is nicely browned and begins to pull from the sides of the pan (a toothpick can be inserted and should be able to be removed clean), about 40 minutes. Let the cake cool for 10 minutes, then turn it out onto a large plate. Serve slices of cake warm or at room temperature. Top with Vanilla Ice Cream and drizzle with hot caramel sauce, if desired.