Apple nut muffin cake from Baking - From My Home to Yours (page 37) by Dorie Greenspan

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

  • ashallen on September 05, 2019

    I thought this was OK - not fabulous. It gets points for being relatively healthy - it's not too sweet and has whole grains, nuts, and fruit. Flavor mixture from the cinnamon, almond extract and golden raisins was pleasant and low-key. Cake was a bit crumbly when sliced - chunks of raisin, apple, and walnut fell out. Rolled oats were a bit chewy - I'd probably switch to quick oats next time. I found 1/4 tsp salt to be a bit low and would bump it up to 1/2 tsp next time. Batter in center took longer to bake through than specified in recipe, but I believe this was due to my adding extra "moist" ingredients to the cake - 1/2 c vs/ 1/3 c raisins (which I pre-soaked since they were dry) and 5 oz apple (which is a bit on the high side for 1 c apple).

  • lou_weez on October 27, 2017

    This is an easy to throw together, rustic apple cake. Nothing mind-blowing here, just an honest cake to have with a cup of tea.

  • Evie on February 01, 2012

    pg. 37

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Reviews about this recipe

  • Tea and Scones

    If this cake was any fuller of apples and nuts there would not be any room in the pan for it all. And it is so moist!! This is definitely one to keep handy. It is, as Dorie put it, rough and rustic.

    Full review
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