Saturday, December 11, 2010
This is an adaptation from one of the fantastic recipes in the cookbook “Southern Cakes” (don’t even open it if you’re hungry...) It isn’t eye-candy, but you will savor every bite. The brown sugar “glaze” is actually a wonderful caramel coating. I increased those proportions a bit, because you can never have too much caramel.
I firmly believe nuts are added to most cakes & cookies to discourage children from devouring every dessert put in front of them. I only have two of my six children that will touch anything with nuts - and they are all adults now. (The four hold-outs are the younger ones) Just goes to show that one of the side-benefits of maturity is learning to like nuts.
This cake was delicious on the day it was baked, but it was even better on the second day. The apple flavor intensifies and it's even more moist. If you like to see your apples, don’t chop them as fine - leave in larger chunks.
You’ll find that everyone will fight over the slices around the perimeter of the pan (as the caramel glaze runs down the sides and these “lucky slices” get a double dose of the delicious caramel)
For the complete recipe with adaptations - go to: