Comments on: Beauty is only crust deep… but taste lasts forever.

By: Kristen

Kristen — Thu, 20 Nov 2008 00:31:57 +0000

Thank you, I just found my third dessert item for Thanksgiving! I searched for a caramel apple cake and this was love at first sight. Woohoo!

By: Jill

Jill — Mon, 20 Oct 2008 20:07:02 +0000

This was soooooo good! I diced half of an apple into small pieces and mixed it into the batter. I also used a springform pan so I didn’t have to worry about flipping the cake over. The caramel block works like a charm. I go to Chicago every year to visit my family for Thanksgiving, and this cake will definitely be the showstopper this year! Thanks again for a wonderful recipe…………

By: Suzy B

Suzy B — Mon, 13 Oct 2008 17:44:03 +0000

I haven’t tried this but I’m going to as soon as I can get someone over here to help me eat it! The close-ups of that apple cake are making my mouth water. Tender crumb, soft apples, sticky caramel and a little crunch. Mmmmm.

I look forward to fall in Wisconsin and the resultant cooler weather so I can get back to my first love–baking. Unfortunately, I made a humongous apple crisp this weekend and used my up my bag of apple seconds I get from the orchard. Cheap, but wonderful for baking because it is a mix of varieties and only $.29/lb.

As for the spa idea, count me in. I, too, love the idea of falling into a big tub of fresh, soft dough and have the scent of yeast billowing around me. Oh, my. It’s one of my favorite smells and so comforting. And we could offer chocolate massages as well….

Keep it up.
Susan

By: Julia Thornton

Julia Thornton — Wed, 08 Oct 2008 20:01:08 +0000

Made this cake, (actually 2 of them, one with apples and one with pears) when I had 2 couples for dinner a week ago. The wives are good cooks and honest critics, and they approved. It made a lovely dessert, not too sweet, even with the carmel sauce. I particularly liked the moist, fine textured, tender crumb and the excellent flavor which compliments and does not overwhelm the fruit. You have another winner.
P.S. I also made the panzanella salad that nite as an opportunity to showcase our garden produce.
Thanks and keep up the good work!
Julie T.

By: DanaSmith

DanaSmith — Thu, 02 Oct 2008 21:38:28 +0000

I am going to make this cake tomorrow night…..it looks so darn good! I love your wool pieces. I’m a primitive rug hooker and have never done punch needle…I need to do a piece!
Dana in Virginia
www.TheThingsILove.typepad.com

Hi Dana - did you see some wool pieces on our site? I’m a bit confused… but glad you love them! - PJH

By: Colleen

Colleen — Mon, 29 Sep 2008 08:17:15 +0000

I just finished reading all the comments, so now I must conclude that it’s just me - but don’t those peeled apple chunks look just like little caterpillars nestled into the cake batter? Those apple peeler/corer/slicers always leave kind of a spiral pattern on apples, and cut up like that they do look cute! It is a lovely looking cake on the whole and makes me want to go apple picking soon.

By: Linda

Linda — Wed, 24 Sep 2008 16:06:08 +0000

I brought back some Northern apples (Wealthy and Courtland) to TN and I am hoarding them for use in apple pie and this recipe especially. It is a dry and not sweet cake but the toping takes care of that. It is similar to a Polish Apple cake and with tose apples it is as good as being in Poland. I did use butter and the light sour cream and might take the next one ut of the oven a little sooner, It does not need to get brown on top and using these particular apples, they stayed on the hard but not uncooked side. It was greatly appreciated by my Polish friends. I did use the carmel block and I like the block. Now to go on to the Caqrmel-apple mini cakes and the apple pie with a twist!

By: Monta Albin

Monta Albin — Wed, 24 Sep 2008 00:39:30 +0000

After reading all the glowing reviews, I could hardly wait to bake this cake. Unfortunately, my cake was so dry that we could not eat it. Even my grandson, who will eat almost anything, refused a second serving. I realized that 1hr 5min was excessive, so I removed the cake at 45 minutes as it was golden brown on top and breaking away from the sides of the pan. I bake often so I know that my oven is calibrated properly and I checked and rechecked my ingredients. I used butter and sour cream.

Did anyone else have this problem?

So sorry, Monta- you weren’t using a convection oven, were you? Haven’t heard of anyone else having this problem… It is indeed a dryer than normal cake, in order to support the apple chunks; maybe I didn’t manage your expectations well enough. At any rate, I apologize for your disappointment! - PJH

By: Sue Griesser

Sue Griesser — Mon, 22 Sep 2008 22:47:02 +0000

I made this cake for my granddaughter’s birthday party and it was a big hit. And since I didn’t have the option of sending for the great caramel block, I used the fat-free caramel topping from the grocery store. Just microwaved it for 20 seconds and poured it over…DELICIOUS. I did use butter and light sour cream, seemed great to me. Now I am on to the ciabatta featured this week. I make artisan bread quite often, so the mess doesn’t bother me. The only part I don’t like is cleaning the rising bowl after.

Sue, spray your rising bowl with non-stick vegetable oil spray, and the bread should slip right out… PJH

By: karen cotler

karen cotler — Sun, 21 Sep 2008 13:46:46 +0000

Haven’t been on-line all summer but love your new format with pictures showing how you achieve the recipes on the website. Also really like additional tips you provide now….Great new improvements…..