Cider-glazed apple bundt cake from Cook's Illustrated Annual Edition 2017 (page 21) by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 09, 2019

    I thought this was a good, solid cake but not great. I agree with debkellie that the apple flavor wasn't very strong. The flavors from the spices weren't very strong, either - using very fresh and/or extra spices would be helpful. I did like the texture, though - it had a moist, tight, tender crumb that sliced very nicely (no crumbling). It also popped out of the bundt pan easily and froze well. [Cross-post for Annual Edition/Magazine.]

  • debkellie on August 30, 2017

    Well, the first disappointing "Cooks Illustrated" recipe I've ever done. Hardly any taste of apple: cannot possibly agree with the author's comment that the end result was "packed with true, vibrant apple flavor". Rubbish. Maybe you have denser, apply-er apple cider in the US than we do here in OZ, although I'd find that hard to believe, given Tasmania is the Apple Isle!

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