This cake looks wonderful, with fresh local orchard apples now, or supermarket granny smith in the middle of non apple season. I love how PJ is able to give information, make fun of herself, and still focus on the food all at the same time. I think any of us who read this blog consistently and know KAF would take her response for what it was. An informative, kind, funny, self deprecating response to a somewhat angered post about what kind of apples she SHOULD have used. I think many people post without carefully reading the entire blog first. Just like in all life, think before you speak is a rule to live by. People should feel free to post opinions, as long as you are able to state it as that in a kind way. I agree that many recipes call for granny smiths, but I never use them this time of year, but in the middle of spring when winter apples are gone granny smith is the only one we have available that stands up to baking. I think this is true in many parts of the country. Someone new to baking might be afraid to go apple picking and choose a type of apple, so granny smith would also be a good choice for them. If you are lucky like I am to have awesome local apples go for it, if not go to the grocery store and get yourself some granny smiths. But don't complain if someone chooses something you don't like. Myself I detest red delicious apples, but I wouldn't tell someone else not to like it. I think it is great to share ideas and opinions as long as you don't take offense if people don't agree with you. On another note, can't wait to pick some apples to try this cake. Our new favorite eating apple is mutsu, which is huge and doesn't oxidize so you can cut them and leave them on a plate with dip for a long time and they don't turn brown at all. For baking I love the ginger gold now, and for applesauce I usually mix several varieties for difference in texture and sweetness. Also sorry to be so verbose here!

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