The first time I made this cake, I used a light, delicate bottle of maple syrup because it was what I had on hand, assuming maple syrup was maple syrup. Once baked, the cake tasted mostly like plain brown sugar with barely a hint of maple anywhere. This homemade maple pecan cake fixes that exact…
The first time I made this cake, I was halfway through cooking the caramel sauce when I glanced away for a second, and by the time I looked back, the smooth amber liquid had turned into a gritty, sugary mess. One stray sugar crystal had ruined the whole batch. This homemade caramel apple cake fixes…
The first time I made this cake, I pulled it out of the oven expecting a light, tender crumb and instead found something closer to pumpkin pudding wearing a cake’s shape. It tasted great, but it was heavy and dense in a way that had nothing to do with my technique. This homemade pumpkin spice…