Many years ago before we had our boys, my husband and I, along with some friends, traveled to a bed and breakfast in Colorado for a long weekend. One morning for breakfast we were served this delicious cake. When I asked for the recipe, the innkeeper declined but I was determined. I wasn’t leaving without that recipe! The pound cake was that good!
On the morning of our departure I asked again and was shown one of those checkout size cookbooklets, as I call them. On our way out of town we stopped at a market to pick up a copy. I’ve been making this cake ever since. Every fall, like clockwork. It’s great for dessert or breakfast or lunch or a snack. You get my drift!
This year I’m making it for our Thanksgiving dessert. Only my hubby likes pumpkin pie so unfortunately he’s outnumbered by the 4 of us. It’s a cake made completely from scratch and I’ve made it my own by adding dried cranberries. Don’t overcook the caramel glaze, which is also delicious on ice cream I might add, or it will harden too much.
Before I get to the recipe, let’s have a chat about apples. I love eating red delicious but they are not great for cooking. When I make apple pie, apple crisp or this wonderful cake, I tend to gravitate to granny smith. I have yet to find a market with a great choice of apple varieties in my area, thus limiting my choices. If you have a better selection in your market honey crisp, cortland or zestar are good choices.
Apples are also good for you. After all everyone knows the an apple a day keeps the doctor away. Here’s why: an average apple is about 90 calories and is rich in fiber.
So, you’ve waited long enough. Enjoy the recipe.