Two other couples came over yesterday to play Canasta. We went out for dinner, & I made dessert. It was really good & tastes better warm. Despite the length of the recipe, it's easy to make, especially as it can be done a day ahead. There are a lot of apples, but the cake is better with a lot, & I rewarmed the leftover for breakfast this morning. Yum, yum. Brown-Sugar Spice Cake with Cream and Caramelized Apples from Gourmet, March 2006 For caramelized apples 8 Gala apples (3 1/2 pounds) 3/4 stick (6 tablespoons) unsalted butter, softened 3/4 cup packed light brown sugar For cake 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon 1/2 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon freshly grated nutmeg 1/8 teaspoon ground cloves 1 stick (1/2 cup) unsalted butter, softened 1/3 cup packed light brown sugar 1 large egg 1/2 cup dark amber or Grade B maple syrup 1/2 cup sour cream 1 teaspoon vanilla For cream 1 1/4 cups chilled heavy cream 1/2 cup sour cream 2 tablespoons sugar Special equipment: an 8-inch square nonstick cake pan (2 inches deep) Put oven rack in middle position and preheat oven to 350°F. Lightly butter and flour cake pan, knocking out excess flour. Make caramelized apples: Peel and core apples, then cut into 1/2-inch-thick wedges. Spread softened butter in an even layer over bottom of a 12-inch heavy skillet and sprinkle with brown sugar. Add apple wedges and cook over moderate heat, without stirring, until sugar is melted and apples start to give off Cook, stirring occasionally, until apples are just tender and juices become syrupy, about 30 minutes more. Pour syrup from skillet into a small heatproof bowl, then sauté apples, stirring occasionally, until caramelized and very tender, about 30 minutes more. Return syrup to apples and cook until heated through, about 2 minutes. Make cake while apples cook: Whisk together flour, baking powder, baking soda, salt, and spices in a bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at medium speed until pale and fluffy. Beat in egg until combined. Add maple syrup, sour cream, and vanilla and beat until combined well. Reduce speed to low and add flour mixture, then mix until just incorporated. Spread batter in cake pan and bake until cake is golden brown and a wooden pick or skewer inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes. Make cream just before serving: Beat cream with sour cream and sugar using cleaned beaters at high speed until it just holds soft peaks. To serve: Run a thin knife around edge of pan, then invert cake onto a plate and cut into squares. Serve warm or at room temperature, topped with warm apple mixture and cream Cooks' notes: ·Caramelized apples can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat. ·Cake can be made 1 day ahead and cooled completely, uncovered, then kept, loosely covered with plastic wrap, at room temperature.

I got a complimentary copy of a magazine the other day in the mail called "Cuisine at Home". It had some pretty good recipes in it, but this one is definitely on my "make" list. You don't even need the mixer! OLD-FASHIONED CHOCOLATE CAKE 3 c. flour 2 c. sugar 1/2 c. unsweetened cocoa powder 2 tsp. baking soda 1 tsp. table salt 2 c. hot water 3/4 c. vegetable oil 2 Tbsp. distilled white vinegar 1 Tbsp. instant coffee granules 1 Tbsp. vanilla extract Preheat oven to 350 with rack in the center. Spray two 8x2" round cake pans with nonstick spray. Whisk together flour, sugar, cocoa, baking soda and salt in a large mixing bowl. Combine water, oil, vinegar, instant coffee and vanilla in a large mixing bowl. Add to the dry ingredients and whisk until combined--a few lumps are ok. Divide batter between pans, then bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a rack for 15 minutes, then invert them onto the rack. Leave cakes upside don (this flattens domed cakes) to cool completely. GLOSSY CHCOLATE ICING 1 stick unsalted butter 1-1/2 c. sugar 1-1/4 c. unsweetened cocoa powder Pinch of salt 1-1/4 c. heavy whipping cream 1/4 c. sour cream 1 tsp. instant coffee granules 2 tsp. vanilla extract Melt butter in a large saucepan over medium heat. Stir in sugar, cocoa and salt. Mixture will be thick and grainy. Combine heavy cream, sour cream and instant coffee and a large measuring cup, mixing until smooth. Gradually add cream mixture to chocolate until blended and smooth. Cook until the sugar has dissolved and the mixture is smooth and hot to the touch, 6-8 minutes. Do not boil. Remove from heat, add vanilla. Cool icing at room temperature until spreadable, 2-3 hours. This cake can also be made in a 9x13 pan (bake 35-40 minutes) or 24 cupcakes (bake 20-25 minutes).

Is this good? It sounds like a nice combination of flavors! I think I'll try it! Thanks!

I'm not much for mixing fruit with meats... But I have a bag of really sour green grapes that none of us can eat...makes your mouth pucker... So I think I'm going to make a grape salad with them...hope that'll sweeten them up enough that they don't go to waste.