1-Preheat oven to 350 degrees F and grease a 9-inch springform pan thoroughly. Take a second to grease the sides well, because this helps the cake release neatly.

2-Sift flour, baking soda, salt, cinnamon, and nutmeg together in a small bowl. Sifting keeps spices evenly distributed so every bite tastes warm and fragrant.

3-In a large bowl, beat butter and sugar until smooth. Add eggs one at a time, then stir in vanilla. You want a batter that looks cohesive and creamy.

4-Gradually combine dry ingredients with wet ingredients without overmixing. Stir just until you do not see dry flour. Then fold in apples and nuts if using. Overmixing can make the cake tougher.

5-Pour batter into the prepared pan and bake for 35 to 40 minutes. The cake is close to done when the center is set and the edges are lightly golden.

6-While the cake bakes, prepare the caramel by melting brown sugar, half and half, and butter over medium-low heat, stirring until smooth. Do not boil completely. You are aiming for a smooth pourable caramel, not a hard candy.

7-After the cake has baked for 30 minutes, remove from oven and pour caramel over the top. Return to oven for an additional 10 to 15 minutes until caramel cracks and cake is fully cooked through. That “crackled” look is your clue it is ready.

8-Let cake cool for at least 15 minutes before slicing. Cooling helps the caramel set slightly so clean slices are easier.