Caramel Apple Cake With Caramel Topping ( Paula Deen)

From: Chef EC

On Nov 1, 2007

This cake was great...I used about 1 1/2 cups of sugar and baked in a bundt pan...turned out great...I spooned some of the topping over the cake and then when I served it...will make it again.

From: Chef #428151

On Jan 11, 2007

I was really disappointed when I served this cake shortly after baking it - I had expected it to be much better. I am giving it five stars though because it was WONDERFUL the next day. So, if you make this, leave it in the refridgerator overnight before serving.

From: dessertlover

On Sep 16, 2004

This cake was oily, soggy and too sweet. Was the baking powder left out?

From: Chef #380468

On Jun 18, 2007

The cake comes out beautifully. However, a few tricks I used to better this recipe: I used my hand mixer to "beat" the apples into the batter. I used Comstock's canned apples in water, once drained, it comes out nicely. Better than the fresh in my opinion. Still nice and big chunks of apples, but it pulverizes a few of them to contribute to the batter. For the sauce, in her book, it calls for 3 whole sticks of butter (!!!); use 2 sticks of butter instead of three. I have yet to try it with less, but I can't see using more than 2 at most. Put the sauce on the side. Don't pour it over the cake, unless, of course, you like bread pudding. I just drizzled it on each plate; it cuts down on the rot-your-teeth out sweetness. Don't serve this immediately. Serve it either "just warm" or at room temp. It'll be the thickness and a little crumblier than a brownie. But it's delish and is much better once it's settled a bit in the pan. This recipe is worth a shot... Just know it's going to be a rich and sweet cake!