http://leitesculinaria.com/2967/recipes-apple-cake-with-caramel-glaze.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Sat, 11 Feb 2012 22:52:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://leitesculinaria.com/2967/recipes-apple-cake-with-caramel-glaze.html#comment-42884 Testers Choice Sun, 11 Sep 2011 20:24:21 +0000 http://leitesculinaria.com/wordpress/?p=2967#comment-42884 [Elsa M. Jacobson] Wow! Edna Lewis has a real winner here. It's rich, sweet, unpretentious, yet classy.It would work for breakfast, brunch, tea, or dessert - not wanting to over-gild the lily, I'm still thinking it would be extra-decadent for dessert with a little scoop of French vanilla or dulce de leche ice cream. Or, if you have extra heavy whipping cream leftover from making the glaze, just go ahead and whip it up -- in this case, I'd serve it atop the cake, and just a little dollop would do just fine! Moist and full of apples, I think many varieties of apples would work. We happened to have Pink Lady apples around, a little past their prime, so this seemed a good use for them.If I'd had Granny Smith apples or if I'd had to go out to buy apples, I think they'd be my go-to apple variety here. The glaze was a lovely finishing touch; however, the delicious cake would be very good as-is, especially warm from the oven. Serves 12?! No one would have any trouble eating 1/12th of this cake, but a smaller piece would surely suffice.I cut the cake in the pan into the twelfths specified, then left it on the kitchen table. When I returned, someone had cut each twelfth in half. Later he shared with me that, although he cut the pieces smaller since they were so sweet and rich, he ate a second small piece right after the first! I am a pecan fan, and pecans are integral to the Southern palate from which this recipe emanates, but for any non-pecan fans, this could easily be made with walnuts, or the nuts could be omitted altogether. I confess to using my non-Ceylon cinnamon here. Because Lewis speaks so passionately about the Ceylon variety, I will seek it out, but I assure you, the cake will be a winner with the cinnamon you generally use for baking.ÊOne note about the instructions: In Step 3 of the Make the Cake section, the batter does not really pour but rather clumps into the baking pan. It was quite thick at that stage. [Elsa M. Jacobson] Wow! Edna Lewis has a real winner here. It’s rich, sweet, unpretentious, yet classy.It would work for breakfast, brunch, tea, or dessert – not wanting to over-gild the lily, I’m still thinking it would be extra-decadent for dessert with a little scoop of French vanilla or dulce de leche ice cream. Or, if you have extra heavy whipping cream leftover from making the glaze, just go ahead and whip it up — in this case, I’d serve it atop the cake, and just a little dollop would do just fine! Moist and full of apples, I think many varieties of apples would work. We happened to have Pink Lady apples around, a little past their prime, so this seemed a good use for them.If I’d had Granny Smith apples or if I’d had to go out to buy apples, I think they’d be my go-to apple variety here. The glaze was a lovely finishing touch; however, the delicious cake would be very good as-is, especially warm from the oven. Serves 12?! No one would have any trouble eating 1/12th of this cake, but a smaller piece would surely suffice.I cut the cake in the pan into the twelfths specified, then left it on the kitchen table. When I returned, someone had cut each twelfth in half. Later he shared with me that, although he cut the pieces smaller since they were so sweet and rich, he ate a second small piece right after the first! I am a pecan fan, and pecans are integral to the Southern palate from which this recipe emanates, but for any non-pecan fans, this could easily be made with walnuts, or the nuts could be omitted altogether. I confess to using my non-Ceylon cinnamon here. Because Lewis speaks so passionately about the Ceylon variety, I will seek it out, but I assure you, the cake will be a winner with the cinnamon you generally use for baking.ÊOne note about the instructions: In Step 3 of the Make the Cake section, the batter does not really pour but rather clumps into the baking pan. It was quite thick at that stage.

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