I first made this cake in the Art of Pastries and Dessert Preparation class I took to fulfill one of my "practical arts" requirements senior year of high school. It's from the Food Network website, and I'm just going to link to the recipe because it's not like I made it up or tweaked it or discovered it on my own. It's one of the best cakes ever because:
1. The caramel. Four tablespoons of butter for half a cup of brown sugar, how do you go wrong?
2. Apples! Autumn!
3. The actual cake is moist and tasty and simple.
4. The actual cake has a little cornmeal in it, which makes it taste better and be more autumny.
5. It's beautiful!
It's not that difficult to make, especially if you remember to let your butter soften and own an electric mixer. But I made it for our big Thanksgiving meal in Germany, where I didn't have a mixer, and both times I've made it this year it was without a mixer, and one of those times I didn't even let the butter get really soft and it was okay. I also made it once or twice in a springform pan, because I was in Germany and that's what they've got. If you disobey the recipe and do that like I did, put a cookie sheet or something underneath to catch the caramel that oozes out. Or maybe I put foil around the bottom of the pan. I don't remember any great disaster, not like the first five times I made chocolate ganache cake and kept filling the pan up to the brim because I was using the size pan it told me to, so why did it always run over and burn on the base of the oven? (So much yelling by my father.)