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Caramel Apple Cake

Just for the record, caramel, apples, and I don’t get along very well. Caramel and anything else, no bigs. Caramel and apples and something just goes all sorts of wrong in my kitchen. Caramel ends up everywhere besides where it is supposed to be and usually ends up with me doing a lot of extra cleaning. See hot mess here. Which pretty much sums up how I feel today. Maybe it’s the weather, maybe it’s the lifestyle but something in me is going a little nuts today. I am all sorts of down on myself, down on Pass the Sushi and wondering where it all got off track.

I abhor blog posts that are self loathing and pithy attempts to get some pats on the back and try to keep pretty much everything I post on here neutral. Vanilla. Boring? Maybe that’s the problem. Maybe I should write about the craziness that comes out of my mouth, but my vulgar language and wicked sense of humor would scare 99% of you off and the remaining 1% probably wouldn’t read the posts any way. Wah wah wah. See whiny posts are annoying aren’t they? I’m annoyed just writing it. On to cake.

This cake took two tries. The first time it was a disaster. Due to the weight and moisture of the cake the middle layer collapsed in my fridge and spilled icing everywhere. So I took a spoon and ‘cleaned up’ the mess. It broke my heart to throw the three layers away, because flavor wise, they were right on.

The second time, I made sure to cook my cake an extra 5 minutes just to make sure it was very firm. No second layer disaster but the icing still wasn’t holing up in the way I wanted it too. Boo Hiss. The cake pretty much ate the icing in the middle layers so you can’t even tell I poured it on in there. If I were to make this cake again, I would bake it in one cake pan, instead of as a triple layer can and just ice the top. No one will complain, the flavor is outstanding.

Selected for you :   Baked Croissant French Toast

 

 

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