Apple Butterscotch Cake

Whisk All-Purpose Flour (1 1/2 cups) , Simply Organic Cinnamon, Ground (1 tsp) , Ground Nutmeg (1/4 tsp) , Salt (1/4 tsp) and Baking Soda (1/2 tsp) in a medium bowl until combined.

In the bowl of a stand mixer fitted with a whisk attachment, whisk the Canola Oil (1/2 cup) , Granulated Sugar (1/2 cup) , and Brown Sugar (4 Tbsp) on medium-low speed until combined.

Add the Eggland's Best Classic Eggs (2) , one at a time, whisking well after each addition. Whisk in the Vanilla Extract (1 tsp) .

Slowly add flour mixture to oil mixture on low speed until blended. Fold in Apples (2 cups) and Roasted Walnuts (1/2 cup) with a rubber spatula.

While the cake is bubbling and browning in the oven, make the butterscotch icing. Combine Brown Sugar (4 Tbsp) with Milk (2 1/2 Tbsp) , Unsalted Butter (2 Tbsp) , and Salt (1 pinch) in a small saucepan.

Heat over the icing over medium-low heat, stirring until sugar and salt have dissolved. Transfer to a bowl and let cool completely. Whisk in Powdered Confectioners Sugar (1/2 cup) until icing is smooth.