Tuesday, February 15, 2011

Caramel Apple Cake

I saw this in the October 2010 issue of Food Network Magazine. I have experimented with a few recipes that I have found in the magazine. I haven't been disappointed, yet.
This one is definitely a keeper!

The carmel sauce that goes on top hardens a bit too fast, but I don't know what to do to fix it.

Mom enjoys putting a slice in the microwave, heating it for a few seconds, and puts a scoop of vanilla ice cream on top.

I think using a Jonathan or Granny Smith apple would taste good. They would stay firm longer, and you would get more of an apple taste, instead of mush. I was a little skeptical of putting the apples in it with the peels on, but it tasted ok. If you use a firmer apple, I would try peeling the apples first.

I would also suggest something to keep the top of the cake (bottom when flipped onto a plate) more moist.

I don't really have too many suggestions for this recipe, but I recommend trying it for yourself and posting any ideas.

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