Maple-pecan apple cake with maple buttercream from Bake from Scratch Magazine, Sep/Oct 2018 (page 106)

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

  • Emily Hope on October 09, 2018

    Made this for a party--the cake itself is fine, nothing remarkable, a little dense but serviceable. Unfortunately the frosting was for me a totally disaster--I reduced the quantities by 1/3, but otherwise made as written, and it was super buttery/plasticky, with not much flavor, and weirdly didn't melt once in your mouth. I looked up tricks to fix italian buttercreams, but nothing I tried worked to improve the flavor/texture (including adding powdered sugar to try and improve the butter/sugar ratio). In the end, I just chucked it and made some cream cheese frosting, which I think was a better match for this type of cake anyway. Would not repeat (even just the cake).

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