Caramel apple cake from Mastering the Art of Baking: Classic to Contemporary: A Complete Step-by-Step Guide (page 153) by Anneka Manning

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

  • luluf on September 06, 2021

    Lovely tasting cake. Make sure to tent with foil to stop the top from becoming brown and tough. It’s better to make a double or deeper apple layer. Next time I will also grease the bottom paper layer with melted butter to see if that will stop some of my caramel sticking to it. Not much stuck but I’d like it to be perfect as it’s an impressive cake for very little effort

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