Last week, I made a caramel apple cake and tweeted a photo of the finished product. There seemed to be some interest in this perfect seasonal dessert, so here is the recipe. I found it on allrecipes.com

https://www.allrecipes.com/recipe/8247/caramel-apple-cake/?internalSource=hub%20recipe&referringContentType=Search

I used the apples I already had on hand. Two green Granny Smith – types that weren’t actually Granny Smiths but worked anyway.

I found a couple of the instructions a bit odd, so here are some clarifications to make it easier for you to make it.

One of the first things you have to do is melt butter in a 9-inch pan. I thought hmmm…. do they mean the cake pan? In the end, I decided to melt the butter and add the sugar and pecans all in the cake pan. I just kept an eye on the heat. I am not sure this would work with a gas stove, unless you kept the flame really, really low.

My next moment of angst came when I had creamed the butter and sugar and added the water as instructed. The batter split in a most dramatic way, and I was afraid I’d lost it altogether. But I decided to just keep following the recipe, and sure enough, when I added the flour, it all came back together, so fear not.

Other than those two things, this was an easy cake to make, and it kept well for a few days, too.

Please drop me a line in the comments section if you decide to give it a try.