It's been about 5 years since I was lucky enough to dig into a slice of my pal Diana's drool-worthy apple cake, and when I tasted this today....oh, man.  There was much more going on than I even remembered.  Appleness, like juicy red and dangling from the tree.  Pecans.  Cinnamon--a proper, generous amount of it.  But what really flipped me out was that I'd totally forgotten about the caramel glaze.  When Diana sent her recipe a couple of weeks ago, it just said "glaze"--nothing about the caramel nature of it, nothing about the science project that it truly is (although an easy one; I have tips!).  By glancing at the ingredients (sugar, butter, buttermilk, soda), you'd have to be a pretty frequent baker or candy-meister to say, "Oh yeah--that's caramel." I thought it was going to be a light, translucent, pouring glaze like my mom used to use on lemon jello cake.  I was totally wrong.  Eating this cake is like eating a caramel apple that somebody thoughtfully dosed with cinnamon and pecans, but it's a lot less messy and goes great with coffee.  It's inspiring.

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Meet my favorite blueberry cake.  It's got a great texture thanks to chopped almonds scattered throughout, it's not overly sweet, and it's really easy to make--you don't even need a mixer.  If you like blueberry muffins in the morning, this cake makes a great substitution, but it can also be tonight's dessert thanks to its pretty sugar-sprinkled top.  And I'll go ahead and tell you that it works beautifully with vanilla ice cream, although you probably already guessed that.

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