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
Land O'Lakes Sour Cream 152297 1 cup
Baron Spices Vanilla Imitation 280958 1 tsp.
Int'l Food All-Purpose Flour 345010 2 cups
Hospitality Baking Soda 347401 1 tsp.
Baron Spices Ground Nutmeg 290876 1 tsp.
Baron Spices Ground Cloves 290830 1 tsp.
Baron Spices Ground Cinnamon 290824 2 tsp.
Diamond Crystal Kosher Salt Box 308709 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 box 308709 Pinch
Baron Spices Ground Cinnamon 290824 1 tsp.
Baron Spices Ground Nutmeg 290876 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.