I made this a few days ago but ended up frustrated as I had forgotten to line the sides of the pan with apples and had an overly reduced caramel that didn’t completely coat the bottom of the pan. The resulting cake was blotchy and not even worthy of a photograph LOL. But I did what posters suggested and coated the sides with jelly and walnuts. This cake tasted heavenly that’s why I was all the more determined to do this again! Since I had leftover Golden Delicious apples I decided to make it again today!
I think this time the cake turned out fantastic!! I’m so happy right now I’m grinning from ear to ear as I’m typing LOL
Here it is just after inverting and after a very generous topping of chopped pecans which was what I had on hand. (mind you, this amount of nuts was even waaaay fewer than the 2/3 cup that Rose indicated). I used a baking stone again (pre-heated the oven much longer around 40 mins-1 hour) and had fully coated the bottom of the pan with caramel that’s why it isn’t botchy at all!! What happened before was that I over-reduced the caramel…this time, I removed and poured the caramel as soon as it bubbled up and had enough caramel to fully coat the bottom of the pan.
I invited over a few friends to help me finish this cake and since this cake was way more successful than the previous mess, I’m going to make the Bourbon whipped cream to go with it. Will post more photos of it sliced with the cream!
Smells heavenly too. This is actually the second cake I made out of RHC and both cakes made my kitchen smell so wonderful!
