I have thanksgiving on the brain. Big time. Pie, ice cream, and sweet potatoes drenched in butter and sugar, and then more butter. Everything else is just filler, those are the stars of my show. I’ve been asking all of my family which dish they insist appears on our dinner table. They all have different requests too, which will make for a colorful and tasty meal. My step mom has adamantly requested Caramel Pumpkin Ice Cream. My father-in-law requested scalloped potatoes, to which my dad seconds that request. My husband requested a ‘good’ apple pie. No crappy stuff. Because ya, thanksgiving is the day I want to bring out my ‘C’ game and put crappy food on the table. My toddler requests chocolate (it’s her favorite food, go ahead and ask her, she’ll vouch). And as far as the infants concerned, just toss her a turkey leg and she’s good to go. It’s a good thing I have a few recipes up my sleeve to please the people I am beyond thankful for.
But what about the day before the big day? Or the morning of? I mean, we gotta eat. Maybe not much, since we want to save room, but still we need SOMETHING! And since all rules about balanced meals and eating healthy are thrown out the window from say, Halloween-Valentine’s Day, a cake for breakfast seems perfectly logical.
This cake really surprised me. I wasn’t expecting to love it as much as I do. I was excepting it to taste good, obvi. I mean, I don’t set out to make something hoping it tastes like junk. But, at the same time, I still sometimes make things not expecting the best results. Just hoping for them. Then I went ahead and added EXTRA caramel sauce on top of a slice, for good measure. Amazing.
The cake it super moist and tender.
The caramel apple layer is subtle, and adds just a touch of texture and flavor.
The crumb topping is sweet, crumbly, and buttery. Just the way it should be.
Bottom line: this cake is a wonderful fall treat, perfect with a cup of coffee on a chilly fall morning.