Marrista Stubbs

She reminded me of an apple cake I’d made when we first moved in that she thought was so good she was still craving it. So, in the spirit of the show and of upgrading my last cake to make it really special for her, I made a caramel apple upside-down cake! Instead of just doing a plain apple cake I thought it would be nice to add some flair this time and do something a little extra by adding caramel and walnuts. And on the 23rd I got to work on an extra challenge to make a spectacular cake for my best friend.

In order to get the golden brown color on the crust I used a cinnamon sugar wash in place of an egg wash. And I ended up using the pomegranates on top in chocolate because I didn’t think they would have survived the kneading process. My braid wasn’t picture perfect even though I followed Paul Hollywood’s instructions, but this recipe turned out a lot better than the Rum Baba and so I will be sharing it below. For the sugar wash: mix the applesauce, cinnamon, sugar, and oil in a small bowl until well combined.

The Beginnings brought us Rum Baba. 😅 The photos above are for reference as to what a proper Rum Baba might look like. The rum syrup might have been able to give me some moisture and relief from the dry baba, but due to circumstances completely under my control it didn’t turn out quite right. The rum flavor definitely came through, but the rest of it was so unpleasant that it didn’t really matter.

Here you will be able to find delicious desserts made vegan and the real tips and processes I use to travel globally. In these posts I will detail money saving tips, resources for travel, and my own experiences so that you might be able to have some adventures of your own! I look forward to sharing nosh and travel from near to far with you soon! Look out for my first posts: Rum Baba and Coast to Coast.