Most of the time, cake is just not as tasty as pie. Cake is too cakey. It is often too dry, too sugary, too dense, too buttery, and too-too. Pie, on the other hand, is perfection in my world. It has a perfect balance of crust and filling, flaky and sweet, and it just gets better with age. My ratio of pie to cake baking is probably three to one. It takes a special cake to win my heart over a pie and with this apple cake, I just might have one.
Therefore, I wish to prove that all that cake discrimination is mere stereotype. Enter this exquisitely balanced apple spice cake and caramel sauce. An old family recipe, this cake was adapted and edited by my mom over the many years that she baked this for her family. I remember this cake in both cake pan and Bundt pan form, with and without nuts, with and without caramel. Many apple cakes and many tests on just the right amount of fat, sugar, and spice finally coalesce into the wonderful recipe that I share today.