The project breaks down into 2-3 components. The first being the bottom or shall I say the topping. Rose's recipe calls for brown sugar, lemon juice, butter, apples of course and walnuts (although I had to delete the nuts for "J"). All of the ingredients are mixed together save the butter and some of the brown sugar to mingle together and release some delicious juices. The butter and brown sugar are cooked together to make some caramel. The apples are arranged on the bottom of the cake pan with caramel and juices poured over the top. Simple as 1-2-3. As you can see however, I didn't quite get enough of the juices. I will have to change out the Cortland apples for a juicier variety next time. So make a note of this. I was not totally happy with using brown sugar in place of white sugar here either. I felt that the molasses over shadowed the apple a little. Next time I would use white sugar so that the apples shine through.
The next step is the cake batter. I can tell you straight out that with the inclusion of sour cream this batter was very smooth and that it was delicate, buttery, and had a small crumb.
The third component as you can see I omitted. It was a Bourbon flavored whipped cream garnish. Have to watch the waistline sometimes!
Overall all my tasters enjoyed this cake as did I. It was easy to like and went well with coffee and a glass of milk. I know I will do this cake again with the small changes I mentioned. Hope you give it a try too and let me know if you change the fruit.