Laura Goodenough's apple coffee cake from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 664) by Amanda Hesser

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

  • Breadcrumbs on February 25, 2011

    p. 631 – Chapter 13 Like most coffee cakes, this one comes together with little effort. Hesser suggests using a wooden spoon and I’d add a strong wooden spoon as my batter was quite stiff! 1/3 of the batter is spooned into a greased tube pan and then topped w half the apples. Hesser reminds you to be careful not to let apples touch the sides of the pan. I heeded her warning. 1/3 more batter is spooned over the apples then topped w the remaining apples and, the final layer of batter. I had to use a silicone spatula to spread out the batter as it was a bit of a challenge to spread so thinly, my pan flares outwards so the final 1/3 of batter needed to cover a fair bit more pan area than was the case in prior layers. I put the pan in the oven and hoped for the best, wondering if the batter was supposed to be as stiff as mine was. My cake baked in 60 mins. Hesser also notes you can cover the pan w foil to prevent the cake from overbrowning however I didn’t find this necessary.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.