Apple-vanilla pound cake from Pastry Love: A Baker's Journal of Favorite Recipes (page 62) by Joanne Chang

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

  • Xyz123 on April 14, 2024

    I don’t like my desserts too sweet, but I didn’t find this sweet at all. Made with FMF Soft White Wheat Berries.

  • Astrid5555 on May 29, 2020

    What a delicious pound cake, very tender crumb. We loved the addition of thinly sliced apples on top. Did not use the powdered sugar on top since my apples were sweet not tart. Perfect!

  • mduncan on May 24, 2020

    The texture of this cake is exactly what I'd want in a perfect pound cake, however this cake's much too sweet for me, even before the addition of the powdered sugar. Ingredients call for "thinly sliced" apples but I clearly sliced mine too thin. If I made this again, I'd reduce all sugar by half and slice the apples 1/8-1/4" thick.

  • Zosia on January 11, 2020

    Lovely cake with excellent vanilla flavour. The tart apples were a nice addition but not absolutely necessary as the cake was delicious on its own. I couldn't find information on whether the cake flour used in the recipes in this book should be bleached or unbleached - perhaps I missed it or should have assumed unbleached as that's what's specified for all-purpose? - so used my go-to bleached cake& pastry flour blend. I was quite happy with the texture of the cake which was fine-crumbed and very tender.

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