Q: I'm addicted to the apple cake at Watershed. Can you get chef Peacock to share the recipe?

-- Jean Hunnicutt, Atlanta

A: Scott Peacock was happy to share this delicious recipe. I received this letter several months ago but decided to save it until apple season was upon us.

Like most who have tried this cake, it's hard not to become a fan. Moist and succulent, it's a perfect fall dessert. It's equally good warm or at room temperature.

We are lucky to have many of Peacock's favorite recipes available in his and Edna Lewis' collaboration, "The Gift of Southern Cooking" (Knopf, $29.95).

-- Jeanne Besser for the Journal-Constitution

DESSERT

Fresh Apple Cake With Caramel Glaze

JOEY IVANSCO / AJC

Makes 16 servings Preparation time: 35 minutes Cooking time: 1-1 1/4 hours

For the cake:

1 cup light brown sugar, packed

1 cup granulated sugar

1 1/2 cups vegetable oil

3 eggs

3 cups unbleached all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon (preferably Ceylon)

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon salt

5 apples, peeled and diced into 1/2-inch pieces (Peacock recommends Winesap or Granny Smith)

1 1/4 cups coarsely chopped pecans

2 1/4 teaspoons vanilla

For the glaze:

4 tablespoons (1/2 stick) unsalted butter

1/4 cup granulated sugar

1/4 cup light brown sugar

Pinch salt

1/2 cup heavy cream

To prepare the cake: Preheat oven to 325 degrees. Butter and flour an 8-by-13-inch baking pan.

In a mixing bowl, beat both sugars and oil until very well-blended. Add the eggs one at a time, beating well after each addition. Sift together flour, baking soda, cinnamon, nutmeg and salt and gradually add to the sugar and eggs, mixing just until well-blended. Stir in the apples, pecans and vanilla and pour into pan.

Bake for 1 to 1 1/4 hours (begin to check after 50 minutes), until a toothpick inserted in the center of the cake comes out clean. Remove from oven and allow to cool in the pan while preparing the glaze.

To prepare the glaze:

In a saucepan, melt the butter. Add both sugars and salt. Stir until blended and cook over medium-low heat for 2 minutes. Stir in cream and boil for 2 minutes, stirring constantly. Remove from heat.

With a skewer or toothpick, poke holes all over the top of the cake. Pour the glaze over the surface.

Per serving:

517 calories (percent of calories from fat, 56), 5 grams protein, 53 grams carbohydrates, 2 grams fiber, 33 grams fat, 53 milligrams cholesterol, 172 milligrams sodium.