Okay, I admit it. When I read this recipe in What’s Cookin’ in Ithaca NY back in 1980 and saw that you didn’t need to peel the apples for this cake, I was hooked. If the cake doesn’t get you, the glaze surely will. We served this once at a dinner party and I didn’t glaze the cake but passed the warm gooeyness in a separate bowl. Our friends were just spooning out the glaze…..’nuff said. At our Inn, we do a nightly dessert buffet. This is a real crowd pleaser!
Recipe originally posted September 2009
Yvonne Martin of the 8 Broads comments – ever since Lynnette shared this recipe we’ve been making it at our inn. We’ve also made it using Gala apples and it was just as good. The only change I’ve made is to add about 2 tablespoons of brandy or rum to the glaze. Takes it from divine to heavenly!