Fresh Apple Cake with Caramel Glaze

Page 206

Cuisine: Southern/Soul Food | Course Type: Cakes

(1 review)

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Recipe Review

This was delicious and easy to make. I made this while visiting in Georgia and actually did use Georgia apples and pecans. But I am sure I can make it here in Kansas with products I get here. I made one small change and used cloves instead of nutmeg. The cake is moist and the caramel glaze soaked in just enough to have a taste of it through the cake. We ate it with just the smallest scoop of vanilla ice cream on the side. I would suggest storing it in the fridge. We did that and warmed for just a few seconds in the microwave when we wanted to enjoy some.

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