Chunky apple cake from The Little Island Bake Shop: Heirloom Recipes Made for Sharing (page 150) by Jana Roerick

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

Accompaniments: Cream cheese frosting

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

  • Astrid5555 on April 07, 2019

    Disaster - probably my mistake, but still disappointing. First, the batter was very stiff after folding in the flour by hand, I thought there was some liquid missing. The recipe instructs you to bake the cake for 70 to 80 minutes, I checked after 50 minutes for the first time. The edges were already pulling away from pan and looked very dry. I used a skewer to check for doneness in the middle close to the tube and it came out clean, so I took the cake out of the oven. After letting it cool, I realized that the middle was still underbaked and inedible. Using the outer parts of the cake I cut it into squares and threw out the rest. Tasted nice, but nothing special. Had I let it stay in the oven longer, the edges would have probably been inedibly dry and the center would have been ok. Either way the cake still would have been a failure. There are many other, much better apple cakes out there.

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