Quick apple cake from The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen (page 49) by Stephanie Alexander

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

  • Eat Your Books

    Can substitute brandy or rum for apple brandy.

  • debkellie on April 02, 2021

    Delightfully moist cake. Next time I'll chop the apples a little finer, and coat them in some of the flour to avoid them sinking to the lower level of the cake. Easy, quick and keeps well.

  • Snadra on November 03, 2011

    This really is a great cake, with a tender moist crumb. I make it several times a year. The most time consuming part is chopping the apples, and because you melt the butter rather than cream it there's no waiting around - perfect whn guest are on their way! The first time I made it I found an excess of butter, so now I use a bit less and replace it with Greek yoghurt. Cardamom makes a nice addition, and firm ripe pears make a good sub for the apples when they're in season. I use Kellybrook Apple brandy now, but before I found it I used rum, cognac or whiskey - all are good.

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