Apple graham coffee cake from Good to the Grain: Baking with Whole-Grain Flours (page 46) by Kim Boyce and Amy Scattergood

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

  • annapanna on April 06, 2014

    A very good recipe. I had never baked with Graham flour as it's really difficult to find here. I loved the flavor! I reduced the amount of cinnamon in the batter from 1tbsp to 1 tsp. I did not have the 9-inch pan with high sides so I used a wider pan and reduced the baking time (33 min for a 26 cm pan). I wonder if one could use the same recipe to make apple muffins? Looking forward to taking a slice to the office for breakfast!

  • TrishaCP on May 08, 2012

    The perfect fall coffeecake- the graham flour in this is nutty and delicious. Also, the cake itself is not too sweet, so no concerns about having this for breakfast. One minor pet peeve- there are a lot of ingredients for such a simple cake. However, the cake is nice and moist (and lasted well on day 2 and beyond) and I will definitely make this again.

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Reviews about this recipe

  • Lisa Is Cooking

    There were three important things going on ...the graham flour tasting deliciously of toasted wheat, the cinnamon spiced the cake nicely, and the fresh, tart, sweet flavors of the caramelized apples.

    Full review
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