http://lakesiderestaurantcumberland.com/wp-json/oembed/1.0/embed?url=http://lakesiderestaurantcumberland.com/menu-card/3-french-toast/ This recipe is easily adapted for the apples and pears in season at the moment. I have given you all the variations for this cake so that you can use the fruit that is available at the time.
http://lizhingley.com/resonance/ My only advice is to make the caramel if possible in a pan that is not non stick so that you can see what is happening to the sugar mixture. Do not go away and answer the telephone. Stay with it, it changes rapidly and you do not want it too dark otherwise it will taste burnt.
This cake is made using the all in one method so do make sure your butter is nice and soft. Take it out of the fridge several hours before making or microwave briefly to soften but do not melt. Continue reading “October Recipe: Red Plum (or Apple) Caramel Cake”