In the recipe for apple cake with caramel sauce in the Sept. 22 recipe column there should be one cup of white sugar and one cup of brown sugar in the cake. The recipe only listed one cup of sugar.

Apple Cake with Caramel Sauce

1-1/2 cups (3 sticks) unsalted butter at room temperature

1 cup white sugar

1 cup light brown sugar

3 eggs

3 cups flour

1 teaspoon baking soda

3 teaspoons ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

5 Granny Smith apples, peeled, cored and cut or diced

1-1/4 cups chopped pecans

2-1/4 teaspoons vanilla

Heat oven to 350 degrees and flour 9-by-13-inch baking dish. In large bowl, beat butter and sugars until light and fluffy, 3 to 5 minutes. Add eggs one at a time, beating after each addition. In another bowl, combine flour, baking soda, cinnamon, nutmeg and salt. Gradually add flour mixture to egg mixture. The batter should be very thick. Stir in apples, pecans and vanilla. Bake until a toothpick inserted comes out clean, 50 to 60 minutes. Let cool for at least 10 minutes.

Caramel glaze:

4 tablespoons butter

1/4 cup sugar

1/4 cup light brown sugar

1/8 teaspoon salt

1/2 cup heavy cream

Melt butter in saucepan over medium heat. Add sugars and salt. Cook for 2 minutes, stirring frequently. Stir in cream and bring to a boil. Stir constantly for 2 minutes. Remove from heat. Poke holes all over the surface of the cake and pour on the warm sauce. Serve warm or at room temperature with ice cream.