Apple Dapple Cake

Preheat oven to 350 degrees.
Before starting the recipe, take your nuts of choice (walnuts or pecans) and dry roast them until a medium pan until they are slightly browned and smell toasty. Set aside to cool.
Take all your apples and peel, core and dice them into ½ - 1 inch pieces. Set aside.
In a large bowl, whisk together eggs, oil, vanilla and white sugar until combined.
In a medium bowl, sift together flour, salt, baking soda, cinnamon and nutmeg. Stir to combine all ingredients equally.
Slowly mix in the dry ingredients to the wet ingredients. Mix only until combined. Add in the cooled toasted nuts and diced apples and mix until combined. Place into a greased pan [Tube Pans or Bundt Pans work the best - but you can also use any cake pans. Keep in mind the baking time is for a pan with a hollow middle, so you may have to add an additional 5 or so minutes if you use another pan].
Bake the cake for 60-65 minutes at 350 degrees.
Start the caramel sauce during the last 10 or so minutes of bake time.

Combine all ingredients into a medium saucepan over medium heat. Stir continuously until all the sugar is dissolved. Bring the mixture to a boil. Lower the heat to medium-low and simmer for an additional 3-5 minutes, until thickened slightly. Set aside.
Once the cake is out of the oven, pour the caramel mixture over the cake while still in the pan. Allow the cake to cool for 2-3 hours. Serve at room temperature.
*Note: If you're using a Bundt pan, the cake will be upside down when served. If using a tube pan, take a knife to the sides to loosen the cake and remove it. Turn it over so the caramel is on the top.
I don't recommend using a springfoam pan as it can leak.