Amy: I made this cake today and it turned out flawless...absolutely, totally flawless!!! I can't thank the people at King Arthur enough for both the recipe AND the blog, which showed exceedingly detailed photos; something us perfectionists insist upon! The top turned out perfectly, just like the email featuring this recipe. I did do one thing differently: I made the sauce per instructions, first. I then sliced the apples and made the cake batter. THEN, I poured/ladled the very thick sauce in it's entirety, over the apples. Because it was so thick (my goal) it stayed put and made for a special layer of the cake. None of us thought this cake "overly sweet" nor "overly spicey"; the flavour was spot on. Used Wolf River apples for the cake and left the peel on them; turned out amazingly gorgeous. THANK YOU ALL, KING ARTHUR!!!!!! P.S. Forgot to add: because the thickened sauce was not covering the apples, after the fact, it showed them up very nicely. That’s how I achieved the email look to my cake. I didn’t quite fancy the look of the poured on caramel.

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