So the author of this recipe card won't win any spelling bees (karmel?), but if you're looking for a honey cake alternative for Rosh Hashanah, or a delicious apple cake for any time, try this beauty with its moist crumb and seductive caramel glaze, pictured here at our friends' gorgeous pool in Connecticut. (I'm obviously vying to win the run-on sentence competition.)
The recipe is from a vintage recipe card box from Lancaster, Pennsylvania, and couldn't be easier to make. Mix up the batter and add in the diced apples.
Spoon into a pan, which has been greased and floured. The recipe called for a 10 x 10 square pan but (not having that size), I used a 9-inch cake pan.
After baking, let the cake cool somewhat and turn out.
The only "trick" to this recipe is that you must make the caramel glaze while the cake is baking because it needs to cool and then be poured on the warm cake. Below is the start of the glaze. The recipe calls for one teaspoon of corn syrup to enhance the texture of the glaze. Do not skip this ingredient: the Karo Syrup sold in supermarkets and used in recipes like this is not the devil high-fructose corn syrup.
I followed the recipe exactly, using butter in place of the Spry. (Is Spry even made anymore?) And I only sifted the flour once, not three times.