This past week has been full of changes. My kids started at a new school, my husband started a new job, we are in a new house, and I am now trying to get into a new routine. My in-laws come out to help us for every move and it is a huge blessing. The last few days they organized our garage, hung curtains and shelving, and got us all ready to go in our new home. This is our third time moving somewhere new in December. The bright side is starting fresh somewhere for the New Year.
I’ve shared with you my love for caramel and apples, and when I saw this recipe in Southern Living I immediately went into my kitchen and started baking (even though the house wasn’t unpacked yet). The first cake totally flopped and it led me to discover that the oven in this house is very weak and a bit temperamental. The cake barely rose and after it cooled and I turned it over most of the cake stuck to the pan. Disappointed, I washed everything and tried again the next afternoon. The second time it turned out beautifully and after I took pictures I called friends on the street to come over for an afternoon snack.
This cake is great dessert, snack or a decadent breakfast. The sugar topping might stick a little to the pan, but you can spoon it out spread it on top. It’s one of those cakes that doesn’t need to look perfect, in fact, I think the more home-baked it looks, the better. I provided a soaked option for those of you who would like to use that method.
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