Add flour, nutmeg, cinnamon, baking soda and salt. Mix until incorporated.
Add apples, nuts if desired and vanilla.
Pour batter into pan.
Bake 35-45 minutes or until toothpick comes out clean.
Serve with caramel sauce and ice cream if desired.
Notes
You can use your favorite apple. I like to use a more tart apple to offset the sweetness of the cake. I often use Granny Smith, Honeycrisp apples, Gala apples or Fuji. The cake can be stored covered in an airtight container at room temperature for up to 3 days or in the refrigerator for 5 days.